Vegan Cinnamon Swirl Cheesecake

Prep Time: 30 minutes

Cook time:

Serves:

Description
Write a description of your recipe here. If you don't have one, you can delete this section.

Ingredients

 * 17 rectangles graham crackers
 * 3 tablespoons raw sugar
 * 5 tablespoons vegan margarine, melted
 * 1 tablespoon butter flavoring
 * 3 tablespoons cornstarch
 * 2/3 cup vegan sour cream (I use toffuti)
 * 3 (8 ounce) packages vegan cream cheese, at room temperature (again, toffutti)
 * 1 1/3 cups raw sugar
 * 1 teaspoon lemon zest
 * 2 tablespoons vanilla nut & butter flavoring
 * 1/2 cup firm tofu
 * 1 tablespoon almond milk
 * reserved 3/8 c batter
 * 1/2 cup dark brown sugar
 * 2 teaspoons cinnamon

Directions

 * 1) Preheat oven to 350 degrees. Generously grease the sides and bottom of a spring form pan. Line bottom with wax paper.


 * 1) Prepare crust by melting margarine. Mix in butter flavoring and set aside.
 * 2) Place graham crackers in a food processor and grind very fine. Add sugar and process for about 1 minute.
 * 3) In a medium bowl combine graham cracker and butter mixtures until well incorporated. Press mixture to the bottom of the spring form pan and set aside.
 * 4) Prepare batter by blending 1 package of cream cheese with 1/3 cup of the sugar and cornstarch on low for 3 minutes. Scrape down the sides of the bowl, then add remaining cream cheese, one package at at time. Scrape sides of bowl in between.
 * 5) Combine remaining sugar with lemon zest. Increase speed to medium and add the lemon sugar to the cream cheese mixture. Add vanilla and scrape sides. Set aside.
 * 6) In food processor/blender combine tofu and almond milk until smooth. Mix in tofu mixture into the batter on medium speed. Add in the sour cream and mix well. Scrape sides again.
 * 7) Reserve 3/8 C batter for swirl mixture. Pour remaining batter into prepared pan over the crust. Set aside.
 * 8) For swirl mixture take reserved batter, brown sugar, and cinnamon and combine. Mix well. Scoop tablespoons full of cinnamon mixture onto top of cheesecake. Gently press down with spoon. Use a knife tip to swirl the cinnamon. (Be sure NOT to over-swirl).
 * 9) Bake for 75 minutes. Allow to cool for 2 hours. Cover and refrigerate for at least 4 more hours. Garnish with chopped pecans and brown rice syrup (totally optional) then serve.