Name: Vegan Pumpkin Swirl Cheesecake
Prep time: 30 min
Cook time: 70 min
Total time: 100 min
Yield: 10 servings
Ingredients: 7 ounces vegan graham crackers ((or other similar vegan cracker or cookie // 7 ounces yield ~1 3/4 cups ground)); 5 tbsp vegan butter ((or sub coconut oil)); 12.3 ounce firm silken tofu (package (gently pressed dry // I used Morinaga brand)); 1.5 tbsp coconut oil ((melted)); 0.75 cup pumpkin puree; 1 tsp pumpkin pie spice; 0.5 heaping unsweetened almond milk; 0.33 cup maple syrup ((or sub brown sugar if not vegan)); 2 tbsp cornstarch ((or arrowroot powder)); 1 cup pumpkin puree; 0.25 cup unsweetened almond milk; 1 tbsp cornstarch ((or arrowroot powder)); 3 tbsp maple syrup ((or sub brown sugar if not vegan)); 1 tsp pumpkin pie spice

Instructions

Show units in method

1

Preheat oven to 350 degrees F (176 C). Add vegan graham crackers (7 ounces) to a food processor and mix until a fine meal is achieved. Add vegan butter (5 tbsp) and pulse to combine.
2

Transfer mixture to a standard 9-9.5 inch pie pan and press to form an even crust on the bottom and up the sides. If any part of the pan is not covered, spray with non-stick spray.
3

Bake for [10-12 minutes] or until slightly browned. Set aside to cool, keeping the oven at 350 F.
4

While the crust cools, prepare the cheesecake filling. Add package firm silken tofu (12.3 ounce), coconut oil (1.5 tbsp), pumpkin puree (0.75 cup), pumpkin pie spice (1 tsp), cup unsweetened almond milk (0.5 heaping), and maple syrup (0.33 cup) to a blender and blend until creamy and smooth. Scrape down sides as needed. Taste and adjust seasonings/sweetness. Transfer to a mixing bowl and set aside.
5

For the pumpkin swirl, add pumpkin puree (1 cup), unsweetened almond milk (0.25 cup), cornstarch (1 tbsp), maple syrup (3 tbsp), and pumpkin pie spice (1 tsp) to the blender and blend until smooth. Taste and adjust as needed.
6

Pour the cheesecake filling into the pre-baked crust, then dollop with the pumpkin swirl filling. Use a knife or toothpick to create a swirl pattern. Place the pie pan on a baking sheet.
7

Bake for 10 minutes (1 hour). The edges should be golden brown and the center slightly jiggly.
8

Let cool completely, then loosely cover with a paper towel and foil. Chill for at least hours (6) or overnight before serving.
9

To serve, gently slice and top with coconut whipped cream, crumbled gingersnaps, and/or extra pumpkin pie spice or cinnamon. For an extra decadent treat, serve with vegan pumpkin pie ice cream. Store leftovers in the fridge for a few days, best when fresh.