Pumpkin Swirl Cheesecake
It occurred to me the other day that even with all the pumpkin recipes we’ve developed over the years, it has somehow never included pumpkin cheesecake. Could this be possible? I love pumpkin cheesecake! Well, it does seem to be the case that it has evaded me…until now.
I decided to make this cheesecake the proper, fussy way: With a water bath to create a humid oven and ensure no cracks and an ideal texture. This may seem intimidating but it’s not. If you make this, you need a springform pan and a larger roasting pan, baking pan or skillet with sides for the cheesecake pan and hot water. You will also need to cover the bottom and sides of the springform pan to protect it from the water. Don’t worry, I will walk you through the steps.
I think it was worth it. The cheesecake is smooth, creamy and decadent, plus a treat for the eyes. This is also the first time I used JUST egg in the cheesecake batter but in doing my research as I developed the recipe, I noticed that a lot of conventional cheesecakes include eggs to add to the firm but creamy texture, so I thought, why not? I think it added to the overall success of the cheesecake.
Enjoy. This cheesecake is full of classic, fabulous autumn flavors, the texture is perfect and I think you deserve it.
Crust
1½ cups vegan graham cracker crumbs
6 tablespoons vegan butter, melted
2 tablespoons granulated sugar
Filling
3 8-ounce containers vegan cream cheese, softened
1 cup granulated sugar
6 tablespoons JUST egg
4 tablespoons cornstarch
¼ cup vegan sour cream
1 cup pumpkin purée, not pumpkin pie filling
2 teaspoons pumpkin pie spice blend
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees.
First prepare a 8- to 9-inch springform pan by wrapping the bottom and up the sides with either one layer of heavy-duty aluminum foil or two layers of regular aluminum foil. Lightly oil the bottom of the inside of the pan, and place a circle of parchment paper over that.
In a medium bowl, stir together the graham cracker crumbs, butter and sugar. It should be the texture of wet sand. Reserving a tablespoon or so for the top of the cheesecake if you like, press this evenly on the bottom and partially up the sides of the pan. Place this in the freezer until you’re ready to fill it.
Using a stand mixer with the paddle attachment, a large food processor or a large bowl with a hand mixer, beat the cream cheese on high until it’s smooth. Scrape down the sides of your working bowl and add the sugar, JUST egg, cornstarch and sour cream, scraping down the sides as needed and mixing until smooth.
Pour half of this cheesecake mixture into a bowl, and stir this part with the pumpkin purée, spice blend and vanilla. Now you will have a white filling and an orange filling for your cheesecake. Dollop those into the pan, going back and forth between the two flavors, until you have added everything. Using a skewer or a sharp knife, swirl the fillings through the pan. If you’d like, you can sprinkle the top with reserved cookie crumbs. Tap the pan on the counter a few times to ensure evenness.
Place the springform pan inside a larger pan that can hold up to an inch of water. Boil water and pour this into the larger pan.
Bake for one hour, then turn off the oven and open the oven door. Leave the cheesecake in the oven for another hour, then cool overnight in the refrigerator to set. Carefully remove the rim of the springform pan, slice and enjoy.
It occurred to me the other day that even with all the pumpkin recipes we’ve developed over the years, it has somehow never included pumpkin cheesecake. Could this be possible? I love pumpkin cheesecake! Well, it does seem to be the case that it has evaded me…until now.
I decided to make this cheesecake the proper, fussy way: With a water bath to create a humid oven and ensure no cracks and an ideal texture. This may seem intimidating but it’s not. If you make this, you need a springform pan and a larger roasting pan, baking pan or skillet with sides for the cheesecake pan and hot water. You will also need to cover the bottom and sides of the springform pan to protect it from the water. Don’t worry, I will walk you through the steps.
I think it was worth it. The cheesecake is smooth, creamy and decadent, plus a treat for the eyes. This is also the first time I used JUST egg in the cheesecake batter but in doing my research as I developed the recipe, I noticed that a lot of conventional cheesecakes include eggs to add to the firm but creamy texture, so I thought, why not? I think it added to the overall success of the cheesecake.
Enjoy. This cheesecake is full of classic, fabulous autumn flavors, the texture is perfect and I think you deserve it.
Crust
1½ cups vegan graham cracker crumbs
6 tablespoons vegan butter, melted
2 tablespoons granulated sugar
Filling
3 8-ounce containers vegan cream cheese, softened
1 cup granulated sugar
6 tablespoons JUST egg
4 tablespoons cornstarch
¼ cup vegan sour cream
1 cup pumpkin purée, not pumpkin pie filling
2 teaspoons pumpkin pie spice blend
2 teaspoons pure vanilla extract
Preheat the oven to 350 degrees.
First prepare a 8- to 9-inch springform pan by wrapping the bottom and up the sides with either one layer of heavy-duty aluminum foil or two layers of regular aluminum foil. Lightly oil the bottom of the inside of the pan, and place a circle of parchment paper over that.
In a medium bowl, stir together the graham cracker crumbs, butter and sugar. It should be the texture of wet sand. Reserving a tablespoon or so for the top of the cheesecake if you like, press this evenly on the bottom and partially up the sides of the pan. Place this in the freezer until you’re ready to fill it.
Using a stand mixer with the paddle attachment, a large food processor or a large bowl with a hand mixer, beat the cream cheese on high until it’s smooth. Scrape down the sides of your working bowl and add the sugar, JUST egg, cornstarch and sour cream, scraping down the sides as needed and mixing until smooth.
Pour half of this cheesecake mixture into a bowl, and stir this part with the pumpkin purée, spice blend and vanilla. Now you will have a white filling and an orange filling for your cheesecake. Dollop those into the pan, going back and forth between the two flavors, until you have added everything. Using a skewer or a sharp knife, swirl the fillings through the pan. If you’d like, you can sprinkle the top with reserved cookie crumbs. Tap the pan on the counter a few times to ensure evenness.
Place the springform pan inside a larger pan that can hold up to an inch of water. Boil water and pour this into the larger pan.
Bake for one hour, then turn off the oven and open the oven door. Leave the cheesecake in the oven for another hour, then cool overnight in the refrigerator to set. Carefully remove the rim of the springform pan, slice and enjoy.
Vegan, Recipe, Dairy Free, Cheesecake, Pumpkin, Graham Cracker, Dessert, Autumn, Halloween