Vegan Pumpkin Swirl Cheesecake
Author: 
Recipe type: Dessert, Vegan, Gluten Free
Serves: One 7" round cake
 
Ingredients
  • CRUST
  • ⅔ cup nuts
  • ⅔ cup unsweetened shredded coconut
  • 16 pitted small dates
  • A pinch of salt
  • FILLING
  • 1½ cup raw macadamia nuts*, soaked overnight and then drained
  • ½ cup coconut oil, melted
  • ¼ cup maple syrup
  • ⅓ cup lemon juice
  • ½ tsp sea salt
  • 1 (14 oz) can of coconut cream
  • 2 tsp pure vanilla extract
  • ½ cup pumpkin puree
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice
Instructions
  1. For the crust, blend the nuts and coconut together until semi-fine. Add the dates and salt and blend until a dough forms. The mixture should hold its shape when pressed between two fingers. If it is too crumbly, add water 1 tsp at a time until the consistency is right.
  2. Press about ⅔ of the crust mixture evenly into the bottom of a lined removable-bottom cake pan (mine was 7" in diameter). Roll the remaining crust mixture into balls or decorative shapes.
  3. Wipe the food processor bowl clean and then blend the macadamia nuts until smooth. Add the coconut oil, maple syrup, lemon juice, salt, coconut cream, and vanilla and blend until completely smooth and uniform.
  4. Transfer ½ of the filling mixture from the food processor into a separate bowl. Add the pumpkin puree, cinnamon, and pumpkin pie spice to the remaining filling in the food processor and blend until smooth.
  5. Add the two filling mixtures to the cake pan one spoonful at a time, alternating between colours, until the whole pan is filled. Using a thin knife or a skewer, swirl the top to make a pretty design. Chill the cake in the freezer overnight until completely firm.
  6. Once firm, decorate the top and chill again if needed.
  7. Take the cake out of the freezer at least 1 hour before serving to let it soften a bit. Release the cake from the pan and cut with a hot, sharp knife.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-pumpkin-swirl-cheesecake/