Preheat oven to 425 degrees F. Add margarine to bundt pan and place in oven and allow to preheat. The pan should preheat for at least 10 minutes but no more than 15 minutes.
2
Place remaining ingredients mixing bowl and blend until smooth. Taste for sweetness and adjust if needed. Set aside.
3
Prepare cheesecake filling - set aside. Then prepare pecan crumble - set aside.
4
Remove bundt pan from hot oven. Using pastry brush or paper towel, spread melted margarine on the sides of pan. Inside of pan may be dusted with almond flour, if you wish.
5
Pour 1/2 cake batter in pan. Drop spoonsful of cheesecake mixture over batter. Sprinkle with pecan crumble. Pour remaining cake batter on top.
6
Bake at 425 degrees for 20 minutes. After 20 minutes, turn off oven and leave in for an additional 5 minutes. Carefully remove cake from oven and allow to cool for 10 minutes in the pan. (Cake will fall after 10 minutes - this is normal.) Place plate on top of cake and invert. Tapping the sides of the pan will help the cake release.
7
Allow cake to cool for 1 hour. Fill with apple filling and top with cream cheese icing.
cheesecake filling
Ingredients
Amount
Measure
Ingredient
5
ounces
Tofutti non-dairy cream cheese
1
large
eggs
1
teaspoon
vanilla extract
1/2
teaspoon
Stevia
Steps
Sequence
Step
1
Blend all filling ingredients in medium bowl until smooth. Taste for sweetness and adjust if needed.
Pecan crumble
Ingredients
Amount
Measure
Ingredient
3/4
cup, chopped
pecans
1/2
teaspoon
cinnamon, ground
1/4
teaspoon
Stevia
1
tablespoon
Earth Balance margarine, melted
Steps
Sequence
Step
1
Mix all ingredients in small bowl until well coated. Set aside.