Pumpkin Swirl Cheesecake
Chef Ramses Bravo shows us how to take the classic taste of pumpkin pie and transform it into a plant-based cheesecake that is a pleasure for the eyes and the mouth! Start by preparing the crust with a sweet and nutty combination of dates and pecans. Then simmer two separate fillings on the stove – one pumpkin and one pear. Arrange the fillings atop the baked crust and use a toothpick to create a beautiful swirl pattern. After chilling in the refrigerator overnight (or at least 6 hours) it is time to treat your loved ones to a bite of fabulous fall flavor.
Ingredients
- Crust
- 1 cup raw pecans
- 3/4 cup Medjool dates, pitted, chopped (approx 6 dates)
- 1/2 cup brown rice flour
- 2 tablespoons Homemade Nut Milk or store-bought plant-based milk (optional: 1 tbsp plant-based milk + 1 tbsp vanilla)
- 1/4 teaspoon pumpkin pie spice *
- 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 (approx 10 dates)
- 1 cup raw cashews
- 1/4 cup apple juice, unsweetened
- 2 tablespoons agar flakes
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons pumpkin pie spice
- Pear Filling
- 1 1/2 cup pears, peeled, diced (approx 3 pears)
- 2 teaspoons agar flakes
- 1/2 cup apple juice, unsweetened
- 1/2 cup raw cashews
- 1/4 cup Medjool dates, pitted, pealed, chopped (approx 2 dates)
- * Make Your Own Pumpkin Spice
- 1 c cinnamon
- 1 c nutmeg
- 1/4 c ginger
- 1/8 c cloves
Directions
Crust
- Preheat oven to 400°F and line the bottom and sides of a 9-inch spring form pan with parchment paper.
- Add dates and pecans 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.
If you only have one blender, blend the pear first and then the pumpkin. Keep the blender container at room temperature before blending.
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.
Using Agar powder instead of flakes? Here are the equivalents: pumpkin filling use 3 tsp agar powder and pear filling use 1.5 tsp agar powder.