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Pumpkin Swirl Cheesecake

A twist between pumpkin pie and cheesecake—100% plant-based and dairy-free!

  • Author: Chef Ramses Bravo
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 8-10 1x
Print Recipe



  • 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



  1. Preheat oven to 400°F and line the bottom and sides of a 9-inch spring form pan with parchment paper.
  2. Add pecans and dates to food processor and process for 10 seconds.
  3. Add rice flour and pumpkin spice and process for 5 seconds.
  4. Add milk alternative and process for 5 seconds (texture should now be like wet sand).
  5. Add mixture to spring form pan and press down on bottom all the way to the edge.
  6. Bake 8-10 minutes or until golden brown. Remove from oven.

Pumpkin Filling

  1. 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.
  2. Add mixture to a blender and process until smooth.

Pear Filling

  1. Add all ingredients to a nonstick saucepan and cook over low for 15 minutes, stirring occasionally.
  2. Add mixture to a blender and process until smooth.

Pumpkin Swirl Cheesecake

  1. Prepare all elements of cheesecake as directed above.
  2. Pour half the Pumpkin Filling into the spring form pan with the pre-baked crust.
  3. 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).
  4. Cover with remaining Pumpkin Filling.
  5. Pour remaining Pear Filling in the center of the cheesecake.
  6. Drop the spring form pan about two inches high onto a flat table to remove any air bubbles.
  7. Take a toothpick and use it to mix the two filling mixtures to create a swirl pattern.
  8. 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.

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Chef Ramses Bravo

Since 2007, Chef Ramses, the Executive Chef at True North Health Center, in Santa Rosa, CA, has delighted guests with healthful delicious meals. Prior to this, he worked in numerous hotels and restaurants in California, Hawaii, and West Virginia including the Kenwood Inn and Spa in Sonoma. His book Bravo! is a collection of delicious, health-promoting recipes that have helped thousands regulate their weight and recover from numerous chronic diseases including diabetes, obesity, and hypertension. Chef Ramses wrote this book because he strongly believes people shouldn’t have to choose between great taste and healthy eating; all the delicious recipes are plant-based, nutrient-rich, and oil, sugar, and salt-free.