Easiest Way to Make Vegan Cheesecake Brands

Apricot Cheesecake

These vegan cheesecake brownies start with a rich, fudgy brownie layer and are topped with a layer of creamy, tangy cheesecake.

Recipe Summary Apricot Cheesecake

I entertain frequently. My guests always expect me to create something new, a real showstopper! Here is my latest creation. Decorate with whipped cream just before serving.

Ingredients | Vegan Cheesecake Brands

1 ⅓ cups almond flour

3 tablespoons brown sugar

2 tablespoons sliced almonds, chopped

2 tablespoons butter, melted

8 ounces dried apricots

water to cover

2 tablespoons amaretto liqueur

1 teaspoon white sugar, or to taste

3 (8 ounce) packages cream cheese, softened

¾ cup white sugar

½ cup sour cream

2 tablespoons cornstarch

1 ½ teaspoons vanilla extract

3 eggs, at room temperature

1 ½ cups sour cream

3 tablespoons white sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch springform pan with parchment paper.

Combine almond flour, brown sugar, and almonds in a bowl. Add melted butter; stir with a fork until the mixture resembles wet sand. Spread on the bottom of the parchment-lined pan.

Combine apricots and water in a saucepan; bring to a boil and simmer until very soft, about 10 minutes. Drain; mash apricots into a pulp. Add amaretto; mix well. Sweeten with 1 teaspoon white sugar.

Beat cream cheese, 3/4 cup white sugar, 1/2 cup sour cream, cornstarch, and 1 1/2 teaspoons vanilla extract in a bowl using an electric mixer on low speed. Add eggs one at a time; mix well. Fold in 2 tablespoons of apricot pulp; reserve remainder for topping. Pour cheesecake batter into the pan, covering the crust.

Bake in the preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 45 minutes.

Beat 1 1/2 cups sour cream, 3 tablespoons white sugar, and 1 teaspoon vanilla extract together until combined. Remove cheesecake from the hot oven; spoon topping over the surface and return cake to the oven for 8 minutes more.

Cool to room temperature, about 1 hour. Refrigerate for 6 to 8 hours. Top with remaining apricot pulp.

Bake time is approximate as ovens vary; bake until the cheesecake is set.

Info | Vegan Cheesecake Brands

prep: 40 mins cook: 1 hr 8 mins additional: 7 hrs total: 8 hrs 48 mins Servings: 12 Yield: 12 servings

TAG : Apricot Cheesecake

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