Vegan, gluten free, pumpkin swirl cheesecake
The start of autumn always gives me all the feels. Maybe because in my family it is the start of the holiday season with our annual fall party, maybe its the personal energetic shift and sense of grounding I feel as the weather changes and we come down from our summer high, or maybe its a little bit of both. Either way it always seems to be the perfect time to experiment in the kitchen.
So in honor of the upcoming Fall Solstice on Friday I have finally finished putting together the recipe for these dreamy pumpkin swirl cheesecakes. This recipe was a long time coming as it is inspired by one of my mom's and I's most loved family recipes. The thing is that the original recipe is chalk full of dairy, sugar and all the things I can no longer eat normally associated with desserts.
This was quite the dilemma as our annual family fall party is fast approaching and of course it is tradition to make a double batch of pumpkin cheesecake. Not one to disappoint, or to miss out on a good dose of pumpkin spice anything, I hit the kitchen with a few of my favorite things and some serious motivation. I have to say I even impressed myself this time. but the true test will be at the fall party when the fam finally gets to taste test of course!
What You Need
2 Cups almond flour
2 Cups *Paleo Passion Foods Maple Cinnamon Krunch granola
1/2tsp Himalayan sea salt
1/2C *almond butter
1/4C coconut sugar
1tbsp coconut oil
1tbsp filtered water
Place all of your ingredients into a blender or food processor and pulse until mixture becomes a sticky dough like consistency. Using 6 tart pans divide dough into 6 even chunks and press into tart pans covering the bottom and sides. Set crusts in freezer while you make your filling.
1 1/2 Cups *soaked cashews
1 large lemon juiced
1/3 Cup coconut oil melted
1/2 Cup coconut cream
1/2 Cup maple syrup
1 1/2 tsp Vanilla extract
Place all of your ingredients in a high speed blender and blend on high until batter is completely smooth. This may take 10-15 minutes. Make sure to scrap down sides as you blend so everything gets well incorporated. Once you have reached a really smooth consistency separate your batter in half leaving half in the blender.
1/2C pumpkin puree (unseasoned)
1/4C coconut sugar or maple syrup
2Tbsp *almond butter
1Tbsp *Reishi mushroom powder
1Tbsp *Chaga mushroom powder
Add all your pumpkin ingredients to your blender with half of your plain filling and blend down again until your batter is silky smooth.
Pulling out your pie crusts start to layer your filling in alternating pumpkin and plain until your crusts are full. Once full take a butter knife and swirl it through your pies gently to create the marble effect through your pies. Make sure you don't press the knife to deep and cut through your crusts. Once your pies are nice and marbled set in the freezer for at least 2 hours or overnight to set. Make sure to pull the pies out 20-25 minutes before serving so the though just enough for the nice creamy cheesecake texture and enjoy!
*Use code fitgirltreats for 15% off paleo passion foods granola or if you do not have paleo passion foods granola you can sub out for your own favorite brand.
*I prefer The Nutty Spoons original Almond butter and you can use code fitgirltreats for 15% off your order or sub for your preferred almond butter brand.
*All adaptogen powders can be eliminated and the recipe will still come out beautifully, If you are looking to purchase adaptogens please check out https://www.wildfoods.co/ and https://rootandbones.com/rootandbonesshop/