German Chocolate Cheesecake

Serves: 1-7" cake

Ingredients

• For the Cheesecake:
• Vegan Cream Cheese 2 package (16oz) (454g)
• Vegan Semi Sweet Chocolate 1 cup (6 ounces)
• Vegan Granulated Sugar ¾ cup (150g)
• Cornstarch 2 Tablespoons (20g)
• Cocoa Powder 2 Tablespoons (12g)
• Salt ¼ teaspoon
• Vanilla Extract 2 teaspoons (10ml)
• Lactic Acid 1 teaspoon Apple Cider Vinegar 2 teaspoons
• Vegan Butter 2 Tablespoons (28g)
• Milk Alternative scant ¾ cup
• For the Crust:
• Vegan Chocolate Sandwich cookies 12
• Vegan Butter 2 tablespoons
• For the German Chocolate Topping:
• Dates 6 ounces (approx 1 cup packed)
• Almond Milk ½ cup (120ml)
• Hot Water 2 Tablespoons (30ml)
• Shredded Sweetened Coconut 1 cup
• Toasted Pecans ¾ cup

Instructions

1. First prepare the crust by grinding the cookies in a food processor until fine. Add the melted vegan butter and process to the consistency of wet sand.
2. Press into the bottom of a greased and parchment lined 7" cake pan and freeze while you prepare the filling
3. For the cheesecake combine the vegan chocolate and soy milk in a sauce pot over low heat and melt while stirring constantly, whisk smooth
4. Add the cocoa powder and whisk smooth
5. Combine all the cheesecake ingredients together in a food processor along with the chocolate mixture (no need to cool) and process smooth
6. Pour into the prepared crust and bake in a water bath in a preheated 335°F oven for 1 hour
7. Turn the oven off and let the cheesecake cool in the oven
8. Refrigerate overnight
9. The next day unmold the cheesecake and prepare the German Chocolate Topping by combining the dates, hot water, almond milk and salt in a high speed blender or food processor.
10. Blend smooth then fold in the coconut and toasted pecans
11. Top the cheesecake with the topping and serve

Notes

Cheesecake must be kept refrigerated.

Store in an airtight container for up to 10 days