Vegan Pumpkin Swirl Cheesecake

Steps

1. Preheat oven to 350 degrees F (176 C). Add graham crackers to food processor and mix until a fine meal is achieved (alternatively, smash with a rolling pin in a large freezer bag). Add melted butter and pulse to combine.

2. Transfer to a standard pie pan (mine is 9.5 inches, but 9 inches or slightly smaller will work // as original recipe is written // adjust if altering batch size) and press with fingers to form the crust evenly on the bottom and up the sides of the pan. If any surface area of the pan isn’t covered with crust, spritz it with non-stick spray so the cheesecake won’t stick.

3. Bake for 10-12 minutes or until slightly browned. Then set aside to cool. Keep oven at 350 F.

4. In the meantime, prepare cheesecake filling by adding all ingredients to a blender and blending until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings/sweetness as needed. Transfer to a mixing bowl and set aside.

5. Add in pumpkin swirl ingredients and blend, scraping down sides as needed. Taste and adjust seasonings/flavors as needed.

6. First, pour cheesecake filling into pre-baked crust, then dollop with pumpkin filling and use a knife or toothpick to swirl (I used a chopstick). Set on a baking sheet.

7. Bake for 1 hour - 1 hour 10 minutes. The edges should be golden brown and the center should be slightly jiggly.

8. Let cool completely. Then loosely cover with a paper towel (to catch moisture) and then very loosely with foil and chill for at least 6 hours 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.

10. If you’re feeling extra decadent, this would be amazing with my Vegan Pumpkin Pie Ice Cream. Will keep stored in the fridge for up to a few days, though best when fresh.