Chocolate Swirl Pumpkin Cheesecake
This is a decadent fall dessert that feels like you stepped right into a pumpkin pie and drizzled yourself with a cloak of chocolate. The greatest thing about this treat is that it’s dairy free. It not only looks impressive, and tastes impressive, but it’s also better for your digestive system. Win, Win Win!
For the crust:
1 1/2 cups pitted dates
3/4 cup walnuts
1 tablespoon coconut oil
1/4 teaspoon salt
For the pumpkin filling:
21/2 cups cashews, soaked in cold water overnight
1/2 cup full fat coconut milk
1/2 cup pumpkin puree
3/4 cup maple syrup
1 tablespoon vanilla extract
2 tablespoons melted coconut oil
Juice of 2 lemons (about 1/4 cup of juice)
1/8 teaspoon vanilla powder or 2 vanilla beans with insides scraped (optional)
Large pinch of salt
1 teaspoon ground cinnmaon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
For the chocolate swirl:
1/2 cup semisweet chocolate chips (I like soy free Enjoy Life brand)
1 teaspoon coconut oil
Place either parchment paper of plastic wrap into a square 8×8 pan or 10 inch round springform pan.
For the crust:
Place all the ingredients in a food processor and process until fully combined and starting to stick together. Press the filling into the bottom of your pan in a flat even layer.
For the filling:
Pour all of the ingredients into a Vitamix or other high powered blender (the NutriBullet also works well) and blend until it’s really smooth (use the pusher attachment). It takes a few minutes. Pour the smooth mixture over the top of the crust layer.
For the swirl:
Make a double boiler by placing a small pot filled with an inch of water over a low flame. Place a large metal or glass bowl on top of the pan (making sure the water doesn’t touch the pan). Fill the bowl with the chocolate chips and coconut oil and stir as it melts until you have a smooth cohesive mixture.
Swirl the chocolate mixture over the filling. You can stop there if you like your pattern. Or you can get a toothpick and make continuously little swirling circles in the mix. It will give your cake a marbled effect.
When you are satisfied with your design, place the cake in the freezer overnight (minimum 6 hours).
When you remove it from the freezer, if it’s too hard, allow it to thaw for 30 minutes. Slice and eat!