Caramel Chai Cheesecake | Dessert
This version of the classic dessert is pure decadence. If you really love cinnamon, cloves, and allspice, serve it with a piping-hot mug of chai for the ultimate spicy indulgence.
6 ounces (170 g) pecans
3 tablespoons melted non-dairy margarine
3 tablespoons sugar
2 tablespoons superfine brown rice flour
1 (350 g) package extra-firm silken tofu
3 (8-ounce) tubs nondairy cream cheese, such as Tofutti
⅔ cup packed light brown sugar
5 tablespoons superfine brown rice flour
¼ teaspoon of sea salt
1 teaspoon cinnamon
⅛ teaspoon allspice
¼ teaspoon ground black pepper
¼ teaspoon ground cloves
⅛ teaspoon cardamom
1 teaspoon vanilla extract
1 recipe Caramel Sauce
For the Crust
• Preheat oven to 400°F. Pulse the pecans in a food processor, just until crumbly. Stir in the rest of the crust ingredients and press (using hands dusted with superfine brown rice flour) into an 8-inch springform pan.
• Bake for 10 minutes and then remove from the oven.
For the Filling
• Place all the ingredients for the filling into a food processor and blend until very smooth, for at least 5 minutes. Spread onto the prepared crust and bake in preheated oven for 15 minutes.
• Reduce heat to 250°F and allow cheesecake to bake for an additional 60 minutes. Turn oven off and let cool for up to 2 more hours while remaining in the oven. Chill in refrigerator overnight and then make the Caramel Sauce just before serving, so that you have hot caramel sauce on a cold cheesecake. Top with Sweetened Whipped Coconut Cream. Store in an airtight container in
refrigerator for up to 4 days.