Active Time 25 minutes
Total Time 6 hours
Serves 12
FOR THE CRUST
1 ½ cups vegan graham cracker crumbs
5 Tbsp. melted vegan butter
¼ cup granulated sugar
FOR THE FILLING
32 ounces (four 8-ounce packages)
Tofutti vegan cream cheese
(1) 13.5 ounce can coconut cream
1 ¼ cups granulated sugar
4 Tbsp. cornstarch
2 tsp. pure vanilla extract
¼ cup granulated sugar
1 Tbsp. orange zest plus 2 Tbsp. juice
1 tsp. kosher salt
¾ tsp. ground cloves
1 Tbsp. orange liqueur, such as Triple Sec or Grand Marnier
Directions
Preheat the oven to 350°F. Wrap a 9-inch springform pan with 1-2 layers of aluminum foil, covering the bottom and the sides. Cut a circle of parchment paper for the bottom of the pan, and spray lightly with oil.
FOR THE CRUST
In a medium bowl, add the cookie crumbs, melted vegan butter and sugar. Stir well to combine, then press down into the bottom of the prepared pan. Press down firmly and evenly, going up the sides a little. Set aside.
FOR THE FILLING
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In the bowl of an electric mixer with the whisk attachment, or using a handheld mixer, beat the vegan cream cheese until smooth, about 1 minute.
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Now add the rest of the filling ingredients and beat until smooth, scraping down the sides and bottom of the bowl as needed.
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Once it’s completely smooth, pour into prepared pan over the crust and spread evenly.
TO BAKE
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Place in the oven and bake for 50 minutes. Do not open the oven door during this time. Turn off the heat, and let it sit in the oven for 10 more minutes. The cheesecake will be slightly jiggly, and not look very done in the middle. That is correct, it will firm up when it cools.
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Remove from the oven, and let it cool for about 15 minutes at room temperature before moving to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing and serving. When ready to serve, slice and serve with any optional toppings such as orange zest or candied orange slices.
Storing: Leftover cheesecake will keep for up to 7 days in the refrigerator. It can also be frozen.
Suggested Pairing & Notes:
BACA Pinch Hitter Zinfandel
BACA Stargazing White Wine
Purchase both of these suggested wines together for an easy holiday pairing, featuring BACA's Red & White Set!
BACA Pinch Hitter Red Blend
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Bright cherry and subtle spice complement the cheesecake’s orange zest, vanilla, and cloves.
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Creamy coconut and vegan cream cheese help soften the wine’s gentle tannins.
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The wine’s lively, aromatic character adds freshness to each rich bite.
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A fun, unexpected red wine pairing that still feels festive and balanced.
BACA Stargazing White Wine
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Soft notes of melon, chamomile, and stone fruit highlight the cheesecake’s vanilla and citrus.
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Silky texture pairs beautifully with the cheesecake’s creamy filling.
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Fresh acidity keeps the dessert feeling light rather than heavy.
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An elegant, easygoing white that elevates the flavors without overpowering them.