Pumpkin Swirl, Dairy-Free Cheesecake with Gingerbread Crust
More pumpkin, but with a christmas twist! The crust is gingerbread flavoured using spices and molasses. We still had one small baking pumpkin leftover from our CSA that I needed to cook and this is what I came up with. If you have a dairy sensitivity/allergy or just avoid dairy in general you can still eat cheesecake! The secret is soaked cashews and lemon juice!
Nelson and I thoroughly enjoyed this Pumpkin Swirl cheesecake. It needs to be stored in the freezer and I recommend taking it out about 30 minutes before eating it, so it can soften. If you’re like Nelson and don’t like cold things on your teeth, you might want to let it sit longer.
If you decide to cook your own pumpkin, you can use the leftover to make any of my other pumpkin containing recipes. Try my Pumpkin, Chocolate, Cranberry Brownies, White Chocolate Pumpkin Pie Cups, Pumpkin Pie Smoothie, Pumpkin Spice Latte and Frappuccino or Pumpkin Lamb Chili! As you can tell, I love using pumpkin in my recipes.
Cashews are such a versatile nut that work great for sweet or savoury dishes. Cashews are a good source of copper, magnesium, phosphorus, manganese and zinc. With all nuts, I recommend buying them raw and organic to ensure their delicate polyunsaturated fats are not oxidized. I also store them in the fridge or freezer to keep them fresh.
- Crust Ingredients:
- 1 1/3 c raw, organic hazelnuts, toasted
- 10 dates, pitted
- 2 tbsp black strap molasses
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 3/4 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp sea salt
- 1/4 c coconut flakes
- Plain Cheesecake Filling Ingredients:
- 2 c raw, organic cashews
- 1/4 c lemon juice
- 1 tsp vanilla extract
- 1/3 c raw honey
- 1/3 c coconut oil
- Pumpkin Cheesecake Filling Ingredients:
- 1 c pumpkin
- 1 tbsp raw honey
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp allspice
- 1/2 tsp cloves
- Place the cashews in a mason jar and fill with filtered water. Let soak over night on the counter. In the morning, drain and rinse the water off. You can store them in the fridge for a few days until you’re ready to use them.
- If using fresh pumpkin, preheat oven to 350 degrees Fahrenheit. Cut pumpkin in half and scoop out seeds. Place on baking sheet cut side down and bake for 1 hour. Once cooled scoop meat out of the skin and puree in a food processor until smooth. You will have extra that you can use to make my any of my other pumpkin recipes with!
- To toast the hazelnuts, place them on a baking sheet in the oven at 200 degrees Fahrenheit. Toast them until they start to become fragrant and you can see the white meat under the skin turning a light brown. Once down remove them and let cool a bit. To remove the skins put them on a tea towel and rub them. It doesn’t have to be perfect but get as much of the skin off as you can.
- Place all the crust ingredients in the food processor and turn on high until you achieve a crumbly texture that sticks together when pressed.
- Press the crust mixture into a springform pan, making sure to press down evenly. Place in the freezer while making the filling.
- Add all the cheesecake ingredients to a food processor and puree until it reaches a creamy, smooth consistency.
- Leave one cup of the cheesecake mixture in the food processor and add the ingredients for the pumpkin cheesecake. Puree until you’ve reached a creamy, smooth consistency again.
- Put about half of more of the pumpkin cheesecake mixture on the crust and smooth out. Top it with the plain cheesecake mixture and smooth it out as well. With the remaining pumpkin cheesecake mixture drops spoonfuls on top and then using a knife create swirls. Mine was not smooth on top and that’s fine!
- Wrap with foil and place in the freezer to harden.