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Vegan Pear Pecan Crumble Cheesecake Recipe

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4.2 from 3 reviews

This Vegan Pear Pecan Crumble Cheesecake is a delightful dairy-free holiday dessert featuring a crisp graham cracker crust, a smooth and creamy tofu-based cheesecake filling, fresh Bosc pears, and a crunchy pecan crumble topping. It’s perfect for vegans and anyone looking for a luscious yet plant-based treat.

  • Total Time: 13 hours 20 minutes
  • Yield: 10 servings

Ingredients

Crust

  • 16 full graham cracker rectangles (2 packages if using Nabisco)
  • ¼ cup vegan butter, melted
  • 2 tablespoons water

Crumble Topping

  • ½ cup all-purpose flour
  • ¼ cup vegan butter, cold
  • ½ cup organic brown sugar
  • ⅓ cup chopped pecans

Cheesecake Filling

  • 2 Bosc pears, peeled and chopped
  • 1 package (16 ounces) silken tofu
  • 2 cups vegan cream cheese (homemade pea protein cream cheese or store-bought Kite Hill or Miyoko’s)
  • ¾ cup organic sugar
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (176°C) to prepare for baking the cheesecake and crumble topping evenly.
  2. Prepare Crust: Place the graham crackers in a food processor or blender and pulse until finely crumbed. Add the melted vegan butter and pulse again until combined. Line the bottom of a 9-inch springform pan with parchment paper. Press the crust mixture firmly into the base using a spatula, then compress it further with the flat bottom of a glass for a packed crust.
  3. Make Cheesecake Filling: In the food processor, blend silken tofu, vegan cream cheese, organic sugar, and vanilla extract until completely smooth and creamy. Pour this mixture evenly over the prepared crust in the pan.
  4. Add Pears: Spread the peeled and chopped Bosc pears evenly on top of the cheesecake filling, distributing them carefully for balanced flavor.
  5. Prepare Crumble Topping: In a medium bowl, combine the flour, cold vegan butter, brown sugar, and chopped pecans. Use the side of a fork or your hands to cut the butter into the flour until crumbly pieces form. Aim for a mix of small and slightly larger chunks to get a pleasant texture in the topping. Sprinkle the crumble evenly over the pears.
  6. Bake: Bake the entire cheesecake in the preheated oven for 50 to 60 minutes. The edges should turn golden brown while the center remains slightly jiggly, indicating it’s perfectly baked.
  7. Cool and Chill: Allow the cheesecake to cool on the counter for 30 to 45 minutes to settle. Then cover it with foil and refrigerate for at least 12 hours to chill and set completely. Keep it chilled until ready to serve.

Notes

  • Nutrition facts are estimated based on gram measurements entered into Cronometer and may vary depending on brands and preparation.
  • Please do not repost this recipe without permission; sharing a direct link to the original is welcomed and appreciated.
  • Refer to the FAQ section above the recipe card for any common questions or troubleshooting tips.
  • The vegan cream cheese used here is homemade from pea protein milk, but you can substitute with store-bought varieties like Kite Hill or Miyoko’s for convenience.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan
  • Diet: Vegan

Find it online: https://recipeteach.com/vegan-pear-pecan-crumble-cheesecake-recipe/