YIELD: 10 SERVINGS
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.
Directions
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 the 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 the refrigerator for up to 4 days.
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Ingredients
CRUST
6 ounces (170 g) pecans
3 tablespoons melted non dairy margarine
3 tablespoons sugar
2 tablespoons superfine brown rice flour
FILLING
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 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
