MARBLED PUMPKIN CHEESECAKE

SERVES 8 TO 10 PORTIONS

CRUST

1 cup Medjool dates, pitted

1 1/2 cups pecan pieces

1/2 cup almond flour

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt

2 tbsp. maple syrup

1 tbsp. coconut oil, melted Vegan cooking spray (soy-free if necessary)

FILLING

1 1/2 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 tbsp. chilled, hardened canned coconut cream (see Tip)

1/2 cup maple syrup

3 tbsp. lemon juice

1 1/3 cups pureed pumpkin (not pumpkin pie filling)

1 tsp. vanilla extract

1 tsp. ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground nutmeg

1/4 tsp. ground cloves

1/4 tsp. salt

NUTRITIONAL VALUES

Calories: 149kcal
Fat: 6.2g (0.9g S.Fat)
Carbs: 12.5g
Protein: 13g
Sugar: 1.8g
Sodium: 240mg

METHOD

To make the crust: Place the dates in a food processor and pulse until they are finely chopped. Process until the pecans are crumbly. Process until the almond flour, cinnamon, ginger, salt, maple syrup, and coconut oil are combined and the mixture holds together when squeezed.

Line the bottom of a 9-inch springform pan with parchment paper and lightly spray with cooking spray. Spread the crust mixture evenly along the bottom and about 1 inch up the sides of the pan. Place the pan in the freezer to chill.

To make the filling: Combine the cashews, coconut cream, maple syrup, and lemon juice in a blender. Blend until smooth, then set aside 1/4 cup of the mixture in a small bowl. In a food processor, combine the pumpkin, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Blend until completely smooth. Spread it evenly on top of the crust.

Drizzle with the reserved cashew cream. Drag a toothpick or skewer carefully through the coconut cream and pumpkin mixtures to create a marbleized pattern. Return the pan to the freezer for 2 hours, covered. Place in the refrigerator until ready to serve. Remove the springform pan sides, slice, and serve. Leftovers can be stored in the refrigerator for 3 to 4 days.

RECIPE NOTES

Overnight, chill a can of coconut cream or full-fat coconut milk. The cream will separate from the water as it hardens. To open the can and remove the lid, use a can opener. Scoop out the solid coconut cream with care. Remove the water. If you can find a 5.4-oz. can of coconut cream, you'll have enough cream for this recipe.