Crust

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.