Marbled Pumpkin Cheesecake Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
1 cup Medjool dates, pitted
1½ cups pecan pieces
½ cup almond flour
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon salt
2 tablespoons maple syrup
1 tablespoon coconut oil, melted
Vegan cooking spray (soy-free if necessary)
1½ cups raw cashews, soaked in warm water for at least 4 hours and drained, water discarded (if you’re using a high-speed blender, you can skip the soaking)
6 tablespoons chilled, hardened canned coconut cream
½ cup maple syrup
3 tablespoons lemon juice
1⅓ cups pureed pumpkin (not pumpkin pie filling)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground nutmeg
¼ teaspoon salt
1To make the crust : Place the dates in a food processor and process until they’re in small pieces.
2Add the pecans and process until crumbly.
3Add the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil and process until incorporated and the mixture holds together when squeezed.
4Line the bottom of a 9-inch springform pan with parchment paper and lightly spray the inside of the pan with cooking spray.
5To make the filling : In a blender, combine the cashews, coconut cream, maple syrup, and lemon juice.
6Blend until smooth, then transfer ¼ cup of the mixture to a small bowl and set aside.
7Add the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to the processor. Blend until smooth.
8Pour on top of the crust and spread it evenly.
9Drizzle the reserved cashew cream over the top.
10Carefully drag a toothpick or skewer through the coconut cream and pumpkin mixtures, making a marbleized pattern.
11Cover the pan, return to the freezer, and freeze for 2 hours. Transfer to the refrigerator until ready to serve.
12Remove the sides of the springform pan, slice, and serve.
13Leftovers will keep in the fridge for 3 to 4 days.
14Refrigerate a can of coconut cream or full-fat coconut milk overnight. The cream will harden and separate from the water.
15Use a can opener to open the can and lift off the lid. Carefully spoon out the solid coconut cream.
16Discard the water (or save it for later use). If you can find a 5.4-ounce can coconut cream, it will provide you with all the cream you need for this recipe.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
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I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.