In my proud tradition of labour-intensive recipes, here is one that I've had in mind for awhile but only got around to doing this Thanksgiving. This involves ganache and caramel made from scratch, so it's not for beginners, but yes - it's worth it.
Crucial: make this the day before, or at least have 6 hours or so before you intend to serve it. It needs to chill!
INGREDIENTS
For the crust:
2 cups Oreo cookie crumbs
1/2 cup melted vegan margarine
For the cheesecake filling:
2 8 oz packages plain Tofutti Better Than Cream Cheese
2 tbsp corn starch
2 tbsp apple cider vinegar
1 tsp vanilla
6 tbsp Nutriwhip, Rich Whip or other non-dairy whipped topping (the kind in the carton that look like heavy cream - not all are vegan; read the label)
1 cup sugar
For the caramel:
1 cup sugar
1 tsp vanilla
3 tbsp vegan margarine
2 to 4 tbsp plain or vanilla soy milk
For the ganache:
1/2 package semisweet or dark chocolate chips (make sure they are vegan)
1/3 cup confectioner's sugar (a.k.a. icing sugar)
1/3 cup vegan margarine
For the topping:
1/2 cup pecan pieces (optional but delicious: toast them!)
DIRECTIONS
Preheat oven to 325 F.
Make the crust by combining the Oreo cookie crumbs and melted margarine in a bowl and mixing well. Press into an 8 or 9 inch pie plate with the back of a spoon; set aside.
Next, to make the filling, combine all cheesecake filling ingredients in a blender or food processor and blend or process until smooth and evenly mixed - no lumps - scraping down sides as necessary.
Pour the cheesecake filling mixture into the prepared crust and bake at 325 F for 60 - 70 minutes until golden on top.
In the meantime, make the caramel sauce.* If you've never made caramel before, note that it can be tricky and very time-sensitive, so have your ingredients measured and ready to go beforehand. In a heavy-bottomed medium-sized (ex. 2 quart) saucepan, heat the sugar over low-medium heat, stirring constantly, until the sugar has melted and is a light golden colour. Add the margarine while stirring and continue to stir constantly until evenly combined. Add the vanilla, continuing to stir, until combined. Add the soy milk one tablespoon at a time, and keep stirring. It will bubble up very high when you add the soy milk (which is why you use a larger saucepan). Keep stirring! When caramel is desired consistency (it should be thick and goopy) remove from heat and pour into a bowl; set aside.
Next, the ganache: in a heavy bottomed saucepan or double boiler over low-medium heat, mix the confectioner's sugar and margarine until melted and well-combined. Stir in the the chocolate chips. Continue stirring until the chips have completely melted and the mixture is uniform. Note: do not get water in the mixture or it will seize and become a grainy mess.
When the cheesecake is done, remove from the oven and cool on a wire rack until it's not too hot to touch. Spread the ganache on top with a spatula or butter knife. This is easier if the ganache is still warm, but it's still a delicate operation to do without marring the surface of the cheesecake. Work it a little at a time.
Sprinkle the pecans on the ganache, and drizzle with the caramel sauce. (You will probably have some left over.) Refrigerate the cheesecake overnight or until thoroughly chilled. Yes, really. It will make the difference between an underwhelming lukewarm mess and awesome turtle-y goodness.
When thoroughly chilled, remove from the refrigerator and serve. Don't tell anyone you had cheesecake for breakfast. Or, do. I won't judge. It's good stuff.
*With thanks to user faylinameir over at vegweb for their excellent caramel recipe.