Vegan Pumpkin Swirl Cheesecake
Ingredients
The crust
-
7
ounces
vegan graham crackers or gingersnaps
-
5
Tbsp
vegan butter
The cheesecake filling
-
1
12.3 ounce package
firm silken tofu
-
1½
Tbsp
coconut oil (melted)
-
¾
cup
pumpkin puree
-
1
tsp
pumpkin pie spice
-
½
heaping cup
unsweetened almond milk
-
⅓
cup
maple syrup or brown sugar
-
2
Tbsp
cornstarch or arrowroot powder
The pumpkin swirl
-
1
cup
pumpkin puree
-
¼
cup
unsweetened almond milk
-
1
Tbsp
cornstarch or arrowroot powder
-
3
Tbsp
maple syrup or brown sugar
-
1
tsp
pumpkin pie spice
Instructions
- Preheat the oven to 350°F (176°C).
- Process the graham crackers in a food processor until fine, then mix with melted butter and press into a pie pan.
- Bake the crust for 10-12 minutes until slightly browned, then set aside to cool.
- Blend the cheesecake filling ingredients until smooth and creamy, then set aside.
- Blend the pumpkin swirl ingredients until smooth.
- Pour the cheesecake filling into the crust, dollop with the pumpkin swirl, and swirl with a knife.
- Bake for 1 hour to 1 hour and 10 minutes until the edges are golden and the center is slightly jiggly.
- Cool completely, then chill for at least 6 hours or overnight before serving.
Nutrition Facts (estimated)
Servings
10 slices
Calories
206
Total fat
8.7g
Total carbohydrates
28g
Total protein
4.1g
Sodium
190mg
Cholesterol
0mg
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