Pumpkin Swirl Cheesecake
A twist between pumpkin pie and cheesecake—100% plant-based and dairy-free!
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8-10 1x
Scale
Ingredients
Crust
- 1 cup pecans, raw
- 3/4 cup Medjool dates, pitted, chopped
- 1/2 cup flour, brown rice
- 1/4 teaspoon pumpkin pie spice
- 2 tbsp Homemade Nut Milk or store-bought plant-based milk (optional: 1 tbsp plant-based milk + 1 tbsp vanilla)
Pumpkin Filling
- 1 1/2 cup coconut milk, full or reduced fat
- 1 1/2 cup pumpkin puree (or sweet potato)
- 1 1/4 cup Medjool dates, pitted, chopped
- 1 cup cashews, raw
- 1/4 cup apple juice, unsweetened
- 2 tbsp agar flakes (or 1 tbsp agar powder)
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp pumpkin pie spice
Pear Filling
- 1 1/2 cup pears, peeled, diced
- 2 tsp agar flakes (or 1 1/2 tsp agar powder)
- 1/2 cup apple juice, unsweetened
- 1/2 cup cashews, raw
- 1/4 cup Medjool dates, pitted, chopped
Pumpkin Spice
- 1 cup cinnamon, ground
- 1 cup nutmeg, ground
- 1/4 cup ginger, dry, ground
- 1/8 cup cloves, ground
Instructions
Crust
- Preheat oven to 400°F and line the bottom and sides of a 9-inch spring form pan with parchment paper.
- Add pecans and dates to food processor and process for 10 seconds.
- Add rice flour and pumpkin spice and process for 5 seconds.
- Add milk alternative and process for 5 seconds (texture should now be like wet sand).
- Add mixture to spring form pan and press down on bottom all the way to the edge.
- Bake 8-10 minutes or until golden brown. Remove from oven.
Pumpkin Filling
- Add all ingredients to a nonstick saucepan. Make sure to add the pumpkin spice last so it does not stick to bottom of sauce pan. Cook over low for 15 minutes, stirring occasionally.
- Add mixture to a blender and process until smooth.
Pear Filling
- Add all ingredients to a nonstick saucepan and cook over low for 15 minutes, stirring occasionally.
- Add mixture to a blender and process until smooth.
Pumpkin Swirl Cheesecake
- Prepare all elements of cheesecake as directed above.
- Pour half the Pumpkin Filling into the spring form pan with the pre-baked crust.
- Add half the Pear Filling in a large circle about 1 inch away from the edge of the pan (it will look like a donut on top of the Pumpkin Filling).
- Cover with remaining Pumpkin Filling.
- Pour remaining Pear Filling in the center of the cheesecake.
- Drop the spring form pan about two inches high onto a flat table to remove any air bubbles.
- Take a toothpick and use it to mix the two filling mixtures to create a swirl pattern.
- Cool for one hour at room temperature then chill for at least 6 hours (preferably overnight) before releasing the spring form pan, cutting, and serving.
Notes: If you only have one blender, blend the pear first and then the pumpkin. Keep the blender container at room temperature before blending.
