Pink Apple & Salted Caramel Cheesecake with Maple and Pecans

With Autumn in full swing I thought it was perfect timing to revisit an old recipe of mine. What better way to celebrate Autumn than with a cross between a cheesecake and an apple pie, which are both winners in my book. This pink apple salted caramel cheesecake is a twist on the original Cinnabun Apple cheesecake that I created some time ago, find the original recipe here. To be honest, I really can't decide which one I like best. So i'll leave it up to you to decide which one gets your vote, I would love to hear if you try any or both of these recipes!

WHY MAKE THIS RECIPE?

• Plant-based and Vegan-friendly

• Made with seasonal Autumnal flavours

• Easy to make

• No-bake

• Egg-free

• Dairy-free

• Free from animal derived products

• Can be easily adapted as Gluten free (check labels of ingredients if you have a severe allergy/intolerance)

THINKING OF TRYING THIS RECIPE?

As always I would love to see your recreations of this recipe. If you do give it a go be sure to tag me @addictedtodates and #addictedtodates so that I can share your pictures in my stories!

I would LOVE to hear your feedback and see all your pictures. Have fun making it and I hope you enjoy it too x

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PINK APPLE & SALTED CARAMEL CHEESECAKE

Serves: 8 - 10

Preparation time: 1 hour

Set time: 4 hours

Total time: 5 hours (plus 4 hours soaking time)

Equipment:

Food processor

High speed blender

Springform tin lined with parchment paper (9” or similar)

INGREDIENTS

STEWED APPLES

4 pink apples (cubed)

½ cup water

1 tsp ground cinnamon

½ tsp mixed spice

1 tbsp coconut sugar

BASE

2 cups roasted buckwheat

½ tsp Himalayan pink salt

4 tbsp coconut oil (solid)

3 tbsp maple syrup

FILLING

2 cups cashews (soaked in water for 4 hours and rinsed)

⅓ cup maple syrup

3 tbsp coconut oil (solid)

1 tsp vanilla extract

1 x 400ml can chilled coconut milk (use only the thick part from the top of the can)

1 raw pink apple (cubed)

SALTED CARAMEL

5 medjool dates (pitted)

⅓ cup maple syrup

⅓ cup cashew butter

½ tsp Himalayan pink salt

TOPPINGS

Maple syrup

1 cup chopped pecan nuts

INSTRUCTIONS

1. To make the stewed apples add the apple cubes, water, cinnamon, mixed spice and coconut sugar to a saucepan and bring to a boil. Once boiling, reduce to a low simmer and cook with the lid on for 15 minutes. Remove the pan from the heat and allow the apples to cool. Keep half of the stewed apples for garnishing the cake, cover and refrigerate.

2. For the base, add the buckwheat and salt to your food processor and blitz until they form a fine crumb consistency. Add the coconut oil and maple syrup and blend until combined. The mixture should stick together between your fingers like a dough. Press the dough into the base of your lined springform cake dish and use a flat glass to smooth out the surface. Set the dough aside in the fridge or freezer whilst you prepare the filling.

3. Add the filling ingredients to your high speed blender along with half of the stewed apples. Blend until the mixture is completely smooth with lumps. Transfer the filling into a large bowl and set aside.

4. Add all of the caramel ingredients to your blender and blitz until smooth. Pour the caramel into the bowl with the filling and gently fold the caramel through using a spatula. Pour the mixture into the cake tin and freeze for at least 4 hours or overnight if possible.

5. Once set, remove the cake form the cake tin whilst still frozen.Add the remaining stewed apples to the top of the cake along with chopped pecans and a drizzle of maple syrup.

This cake will store for a couple of days refrigerated in an airtight container, alternatively freeze and defrost as required.

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