Apple Crumble Cheesecake

Nothing says fall more than spiced apples on top of everything, including this apple crumble cheesecake! The cheesecake has a chewy almond base made from a mix of spelt flour and almonds. Then, a thick layer of baked vanilla cheesecake made using a mix of soaked blanched almonds and silken tofu, sweetened, flavored, and cooked to perfection. Next a layer of stewed apples flavored with cinnamon and a little maple syrup and crumble made using oats, coconut, and almonds. This cheesecake is meant to feed a crowd but we'd completely understand if you wanted to eat it all for yourself.

Apple Crumble Cheesecake [Vegan]

Ingredients

For the Crust:

• 1 cup almonds
• 1/2 cup white spelt flour
• 2 and 1/2 tablespoons maple syrup
• 3 tablespoons coconut oil
• 1 tablespoons cold water

For the Cheesecake:

• 3/4 cup blanched almonds, soaked in water overnight
• 5.6 ounces silken tofu
• 1/4 cup and 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 tablespoon water
• 1/2 teaspoon lemon juice

For the Stewed Apples:

• 4 Granny Smith apples, peeled, cored, and diced
• 2 tablespoons maple syrup
• 1/2 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 2 tablespoons water

For the Crumble:

• 3 tablespoons rolled oats
• 4 tablespoons shredded coconut
• 1/4 cup almonds, roughly chopped
• 1 tablespoon maple syrup

Preparation

1. Preheat the oven to 355°F and line and grease an 8-inch pie pan with coconut oil.
2. Make the crust by processing the almonds and spelt flour together in a food processor until it forms a flour. Add in the rest of the ingredients. Blend to form a dough. Using your fingers, press the dough evenly into the greased tart tin.
3. Bake in the oven for 15-20 minutes or until lightly golden. Remove from the oven and place on a wire rack to cool slightly.
4. Meanwhile, make the cheesecake filling. Add all the ingredients to a high-powered food processor or blender and blend until smooth. Evenly pour into the baked crust and lightly tap it onto the bench top to remove any air bubbles.
5. Bake in the oven for 25-30 minutes. (Leave the oven on for the crumble). The outsides should be firm and the middle should be slightly firm to touch but will still leave an imprint if you touch it too hard. It should be lightly golden in color. Remove from oven and leave to cool completely on a wire rack before transferring to the refrigerator to set for at least 3 hours.
6. Make the apple topping by combining all the ingredients together in a medium saucepan over medium-low heat. Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally to stop any burning. The apples should be tender. Leave to cool.
7. Meanwhile, make the crumble. Combine all the ingredients in a bowl. Evenly spread over a lined baking tray and bake in the preheated oven for 8-10 minutes. It should be lightly golden in appearance. Remove from oven and leave to cool completely.
8. Once the cheesecake has chilled, carefully remove it from the pie pan and top it with the stewed apples and crumble. Slice and enjoy.

https://www.onegreenplanet.org/vegan-recipe/apple-crumble-cheesecake/