Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake - Vegan Style - No Fail Recipes

Name: Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake - Vegan Style - No Fail Recipes
Ingredients: 17 rectangles graham crackers; 1 tablespoon butter flavoring; 3 tablespoons cornstarch; 1 ⅓ cups raw sugar; 5 tablespoon vegan margarine, melted; ⅔ cup vegan sour cream; 3 packages of vegan cream cheese, at room temperature (8 ounce); 1 teaspoon lemon zest; 2 tablespoon vanilla nut & butter flavoring; 1 tablespoon almond milk; 3 tablespoon raw sugar; ½ cup firm tofu; 2 teaspoon cinnamon; ½ cup dark brown sugar; reserved 3/8 cup of the batter; Generously grease the bottom & sides of a spring form pan then line the bottom with wax paper and preheat your oven to 350F.; Form the crust by melting the margarine; add in the butter flavoring, mix well & set aside.; Now, crumb the graham crackers in a food processor and then add in the sugar; process for on high for a minute.; Combine the butter mixtures together with graham cracker in a medium bowl until incorporated well. Press the mixture to the bottom of the spring form pan; set aside.; Combine the leftover sugar with lemon zest. Increase the speed to medium & add lemon sugar into the cream cheese mixture. Add in the vanilla; scrape the sides & set aside.; Combine tofu with almond milk in a blender or food processor until completely smooth. Mix in tofu mixture into the batter on medium speed. Add in the sour cream; mix well & scrape the sides again.; Reserve approximately 3/8 cup of the batter for swirl mixture. Pour the leftover batter into the prepared pan over the crust; set aside.; Bake in the preheated oven for 60 to 75 minutes. Let cool for a few hours. Cover & let refrigerate for 4 hours more. Garnish with the brown rice syrup and chopped pecans; serve immediately & enjoy.; Dessert

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A copycat Cheesecake Factory Cinnabon Cinnamon Swirl Cheesecake prepared vegan style. It comes out creamy, based without a water bath

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Ingredients

17 rectangles graham crackers
1 tablespoon butter flavoring
3 tablespoons cornstarch
1 ⅓ cups raw sugar
5 tablespoon vegan margarine, melted
⅔ cup vegan sour cream
3 packages of vegan cream cheese, at room temperature (8 ounce)
1 teaspoon lemon zest
2 tablespoon vanilla nut & butter flavoring
1 tablespoon almond milk
3 tablespoon raw sugar
½ cup firm tofu
2 teaspoon cinnamon
½ cup dark brown sugar
reserved 3/8 cup of the batter
Generously grease the bottom & sides of a spring form pan then line the bottom with wax paper and preheat your oven to 350F.
Form the crust by melting the margarine; add in the butter flavoring, mix well & set aside.
Now, crumb the graham crackers in a food processor and then add in the sugar; process for on high for a minute.
Combine the butter mixtures together with graham cracker in a medium bowl until incorporated well. Press the mixture to the bottom of the spring form pan; set aside.
Combine the leftover sugar with lemon zest. Increase the speed to medium & add lemon sugar into the cream cheese mixture. Add in the vanilla; scrape the sides & set aside.
Combine tofu with almond milk in a blender or food processor until completely smooth. Mix in tofu mixture into the batter on medium speed. Add in the sour cream; mix well & scrape the sides again.
Reserve approximately 3/8 cup of the batter for swirl mixture. Pour the leftover batter into the prepared pan over the crust; set aside.
Bake in the preheated oven for 60 to 75 minutes. Let cool for a few hours. Cover & let refrigerate for 4 hours more. Garnish with the brown rice syrup and chopped pecans; serve immediately & enjoy.
Dessert