Spiced Apple Cheesecake

Appears courtesy of: Spabettie, baking maven extraordinaire.

I eat pumpkin year round. I bake with it, add it to smoothies, oats and yogurt.

So when I was deciding what flavor of cheesecake to make for an event, I wanted a fruit that really makes me think fall.

This is a variation of my basic vegan cheesecake recipe, which has never failed me. I’ve even made a pumpkin one once. ;)

I recently received a big box of goodies from Mary’s Gone, including some of their cookies.

I used their Ginger Snaps for the crust – they are organic, wheat free, gluten free and tasty!

I sliced apples, mixed them with apple butter, and arranged on top:

Spiced Apple Cheesecake

24 ounces Tofutti Creme Cheese (non-hydrogenated!)
3/4 cup sugar (sucanat)
1 teaspoon vanilla
2 tablespoons apple butter
3 eggs (Ener-G replacer)
2 tablespoons coconut flour

Gluten Free Cheesecake Crust

2 cups processed Mary’s Gone Ginger Snaps
1/3 cup Earth Balance, melted

Crumble cookies in food processor. Combine 2 cups cookie crumbs with melted butter.

Press into springform pan.

Cream together Tofutti and sugar. Add vanilla, apple butter, Ener-G eggs and flour.

Completely combine, pour over cookie crust.

Bake at 350 for 60-70 minutes.

*I only bake in a water bath if I want a clean uncracked top – since this one has a topping, I placed another pan underneath for leaks.


  1. Looks yummy. I love apples and gingersnaps:)

  2. I literally started drooling … Kristina, if we ever have the pleasure of meeting in real life I will HUG YOU TO DEATH. I love your recipes!! :)

  3. Looks yummy I am over here drooling! I may make this and bring to the next get together I saw gluten free and my eyes lit up :)

  4. Ginger snaps???? BRILLIANT!

  5. That looks awesome! I will be right over!