Vegan Pumpkin Swirl Cheesecake 

( by  Minimalist Baker)

Ingredients

CRUST

• 7 ounces (~1 3/4 cups ground) vegan graham crackers or gingersnaps* (or other similar vegan cracker or cookie)
• 5 Tbsp vegan butter (or sub coconut oil)

CHEESECAKE

• 1 12.3 ounce package firm silken tofu*, gently pressed dry (I used Morinaga brand1)
• 1.5 Tbsp olive oil or coconut oil, melted
• 3/4 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 cup + 1 Tbsp unsweetened almond milk
• 1/3 cup maple syrup or brown sugar 

• 2 Tbsp cornstarch or arrowroot powder
• 2 Tbsp fresh lemon juice

PUMPKIN SWIRL

• 1 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1 Tbsp cornstarch or arrowroot powder
• 1 tsp pumpkin pie spice

Instructions

1. Preheat oven to 350 degrees F and 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) 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. 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.
4. Add in pumpkin swirl ingredients and blend, scraping down sides as needed. Taste and adjust seasonings/flavors as needed.
5. 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.
6. Bake at 350 for 1 hour - 1 hour 10 minutes. The edges should be golden brown and the center should be slightly jiggly.
7. 1. 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.
   2. To serve, gently slice and top with coconut whip, crumbled gingersnaps, and/or extra pumpkin pie spice or cinnamon.
   3. 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.
   Notes

   *The vegan graham crackers I prefer are the Nabisco Original Graham Crackers, which can be found at most major grocery stores. If you can’t find them or prefer not to use them, sub another vegan-friendly cookie or biscuit, or just make a traditional pie crust (gluten free recipe | Non-GF recipe) and bake it with the cheesecake.