Vegan Vanilla Brownie Cheesecake with Apple Spice Topping

This is officially my favorite autumn dessert. It's official. I declare it as the best autumn dessert ever. Thank you. Now onto the recipe.

 INGREDIENTS;

For the brownie crust;

125 grams of Non-Dairy Butter

0,5 DL of Non-Dairy Whip Cream (not whipped)

2,5 DL of Sugar

2.25 DL of Flour

2 Tsps of Vanilla Essence

Pinch of salt

For the cheesecake;
250 ML of Soy Whipped Cream (I used Alpro)

150 Grams Vegan Cream Cheese (I used Bute Island)

1 DL Sugar

2 tsp Vanilla Sugar or Vanilla Essence
Cinnamon (optional)

For the apple topping; 
3-4 Apples
Brown Sugar

Non-Dairy Butter
Cinnamon

Directions;

1. Preheat the oven to 175 C degrees.

2. Whip the whipped cream and sugar, then add all of the wet ingredients. Once this is mixed, mix the dry ingredients. 

2. Pour the batter into a baking tin and let sit in the oven for about 20-30 minutes, until a toothpick comes out clean.

3. While the cake is in the oven, make the cheesecake. Whip the cream and add the cream cheese once the cream itself is fluffy. Then add the sugar, cinnamon and vanilla and mix again. Put the bowl with filling in the fridge while the carrot cake cools completely.

5. Once the cake is cooled, put the cheesecake filling on top and even out. Put in the freezer for about 2-4 hours or overnight.

6. Once the cake is finnished, take it out of the freezer and start preparing the apple topping. Cut the apples into thin slices and fry in a pan with butter, brown sugar and cinnamon. Fry until the apples are turning soft, but not too soft. Pour over the cake and serve. Enjoy!