Impress your guests with this delightful Caramel Apple Cheesecake! Featuring a creamy, rich cheesecake base topped with sweet caramel and tender apple slices, this dessert is a showstopper. Despite its elegant appearance, it’s simple to put together, making it great for both special occasions and everyday indulgence.

Serves 8.

Crust Ingredients
1 cup pitted dates, soaked in hot water to soften, then drained 

1 cup rolled oats
½ cup raw sunflower seeds or ½ cup raw pumpkin seeds 

1 teaspoon vanilla powder
1 teaspoon Ceylon cinnamon

Filling Ingredients:
16 ounces silken tofu
1 cup raw cashews or 1 cup of cooked white beans 

1 cup unsweetened, unflavored plant milk
¾ cup date sugar
¼ cup tapioca starch
1 tablespoon lemon juice
1 teaspoon vanilla powder

Topping Ingredients:
4 large apples, chopped 

1 teaspoon Ceylon cinnamon
¼ cup date paste, divided

1. Preheat the oven to 350°F.
2. Blend all the crust ingredients in a food processor. Transfer the crust mixture to a 9-inch springform pan. Using your hands, press the mixture evenly into the pan to make a round, compact layer.
3. In a high-speed blender, blend all the filling ingredients until smooth. Evenly add the filling to the crust and bake for 30 minutes.
4. Let cool completely, then remove cheesecake from the springform pan.
5. Dry sauté the chopped apples on medium heat. Once the apples have softened, sprinkle the Ceylon cinnamon over them.
6. Use a fork to drizzle half of the date paste over the cheesecake and add the cooked apples. Use the remainder of the date paste to drizzle across the finished cheesecake.
7. Refrigerate and serve cold.