Apple Crisp Vegan Cheesecake

Ingredients

Crust

• 1 cup vegan graham cracker crumbs
• 3/4 cup rolled oats
• 1/4 cup brown sugar
• 1/2 cup melted margarine

Cheesecake

• 2 8oz containers of vegan cream cheese
• 2 EnerG Eggs
• 2 tbsp corn starch, tapioca starch, or arrowroot powder
• 2 tbsp water
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp cinnamon
• 1/8 tsp ginger
• 2 tsp vanilla extract

Apple Crisp Topping

• 1/4 cup all purpose flour
• 1/4 cup rolled oats
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 tbsp melted margarine
• 1 medium to large apple, peeled and thinly sliced

Directions

1. Preheat your oven to 350F.
2. Blend together the graham crackers, rolled oats, and brown sugar until well combined and powdery in a food processor.
3. After you�ve melted your margarine
4. Pour it into the crust mixture and process until well combined.
5. Pour into a pie pan or springform pan and press down firmly and form the crust along the edges of the pan. Make sure the crust is in an even layer.

Cheesecake

1. In a small bowl, whisk together the corn starch and water.
2. In another small bowl, whisk together 3 tsp of EnerG Egg Substitute and 4 tbsp warm water until frothy.
3. To get the EnerG Egg Replacer really frothy, blend it in your food processor or blender.
4. In your food processor, blend together the cream cheese, brown sugar, white sugar, cinnamon, ginger, and vanilla.
5. Then add your corn starch and EnerG egg replacer.
6. Once well combined, pour on top of your graham cracker/oat crust.

Apple Crisp Topping

1. Mix together your flour, oats, brown sugar, and cinnamon until well combined. Stir in the melted margarine.
2. Arrange the thinly sliced apple on top of the cheesecake in a single layer.
3. Top with the Apple Crisp Topping.
4. Bake at 350F for 40-50 minutes.
5. Once it�s done cooking, cool for 15 minutes, then refrigerate overnight.
6. Top with your favorite non-dairy whipped cream and serve!