Cranberry Cheesecake

 

 

INGREDIENTS:

For the crust:

• 1 cup graham cracker crumbs (7 full sheets) - Nabisco is vegan; most others contain honey. See Notes for GF.
• ⅔ cup raw pecan halves
• ½ teaspoon ground ginger
• ¼ teaspoon cinnamon
• ⅛ teaspoon cloves or ¼ teaspoon garam masala
• 2 tablespoons organic cane sugar
• 4 tablespoons melted coconut oil

For the filling:

• 1 ½ cups - For best flavor and color, homemade is recommended. 
• 1 ¾ cups raw cashews - Soak overnight if not using high-powered blender. Then drain and pat dry.
• ¼ cup lemon juice
• ¼ cup maple syrup
• 1 teaspoon vanilla
• 1 cup Not coconut milk
• 16 ounces vegan cream cheese
  
• ¼ teaspoon fine sea salt
• ¼ to ½ cup organic cane sugar (depending on sweetness of cranberry sauce)

For quick candied pecans, optional garnish:

• 1 cup raw pecan halves
• 1 tablespoon organic cane sugar
• ¾ teaspoon cinnamon
• ⅛ teaspoon fine sea salt
• 1 tablespoon maple syrup

Instructions 

• If you haven't already, prepare the cranberry sauce, then set aside to cool. Lightly oil a non-stick, 9-inch springform pan, and clear enough space in the refrigerator and freezer for the pan.

Make the crust:

• In a large food processor pulse graham crackers into crumbs (you should have 1 cup). Transfer to a separate bowl. Pulse the pecans into crumbs.
• Return the graham cracker crumbs to food processor with the pecans, and add the spices, sugar, and salt. Pulse to combine. Drizzle in melted coconut oil, and pulse several times to distribute the oil.
• Press mixture into the prepared pan. The flat bottom of a glass or ramekin works nicely to tamp down the crust. Use your fingers to neaten and compact the crumbs around the edges. Refrigerate crust while blending the filling.

Make the filling:

• First, blend the cashews with the liquid ingredients (lemon juice, vanilla, and maple syrup) until incorporated but still chunky. Once the cashews are mostly broken down, add the coconut cream and blend until smooth, gradually increasing to high speed. Stop as needed to scrape down the sides of the blender, and use a tamper if your blender comes with one.
• Add the cranberry sauce, salt, and cream cheese. Blend until smooth. 
• Taste the filling for sweetness. Depending on the sweetness of the particlar cranberry sauce used, you may need anywhere from ¼ to ½ cup sugar. I used ⅓ cup (my cranberry sauce was sweetened only with ⅓ cup maple syrup). If you opt for store-bought cranberry sauce, which is sweeter, you will likely need less additional sugar. Blend until velvety smooth, and taste again. Pour into the chilled crust.
• Place cheesecake in freezer, uncovered, for 3 ½ to 4 hours. Let stand at room temperature for 5 to 10 minutes before carefully releasing the sides of the springform pan. Transfer to a cake plate, garnish with pecans, slice and serve.

Make the candied pecans garnish (optional):

• Place a piece of parchment paper on a baking sheet or large plate.
• Preheat a large non-stick skillet over medium heat. Toast the pecans, shaking pan occasionally, for 5 to 6 minuters or until fragrant.
• Add the sugar, cinnamon, and salt, and stir to combine. Immediately add the maple syrup, and stir again.
• Remove from heat. Transfer pecans to the parchment paper, using your hands to separate them if stuck together. Let cool.