Marbled Pumpkin Cheesecake

Method

1

To make the crust: place the dates in a food processor and process until they’re in small pieces. Add the pecans and process until crumbly. Add the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil and process until incorporated and the mixture holds together when squeezed.

2

Line the bottom of a 9-inch (23 cm) springform pan with greaseproof paper and lightly spray the inside of the pan with cooking spray. Transfer the crust mixture to the pan and spread it evenly along the bottom and about 1 inch (2.5 cm) up the sides. Place the pan in the freezer.

3

To make the filling: in a blender, combine the cashews, coconut cream, maple syrup, and lemon juice. Blend until smooth, then transfer 60ml (¼ cup) of the mixture to a small bowl and set aside. Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to the processor. Blend until smooth. Pour on top of the crust and spread it evenly.

4

Drizzle the reserved cashew cream over the top. Carefully drag a toothpick or skewer through the coconut cream and pumpkin mixtures, making a marbleised pattern. Cover the pan, return to the freezer, and freeze for 2 hours. Transfer to the fridge until ready to serve. Remove the sides of the spring-form pan, slice, and serve. Leftovers will keep in the fridge for 3 to 4 days.

Reviews

Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased