Winter spice cheesecake topped with cinnamon baked apples and caramel sauce. Vegan and non-vegan options.
Preheat your oven to 350°F and grease an 8x8 baking pan.
Mix together melted shortening (or butter) and crushed graham crackers.
Press into the bottom of the pan.
Bake crust for ~5min.
In a large mixing bowl, mix together vegan cream cheese, blended cashews, and coconut cream.
Add in the cornstarch, maple syrup, lemon juice, and spices.
Pour into the pan and bake for ~1 hour until firm at the edges and slightly jiggly in the middle.
Allow to cool before putting apples and caramel sauce on top.
Place all the ingredients into a sauce pan.
Place on medium heat and stir occasionally until apples are soft.
Place the ingredients into a saucepan and bring to a boil, stirring constantly.
Reduce the heat to a simmer for 15min, stirring occasionally.
Allow to cool.
Spread the apples over the top of the cheesecake and drizzle the caramel over the top.
In order to make the cheesecake non-vegan, replace the vegan cream cheese, coconut cream, lemon juice, corn starch, and cashews with 16oz of cream cheese, 1/4 cup of sour cream, and 2 eggs. Also, reduce the maple syrup to 2tbsp.