Vanilla Pumpkin Swirl Cheesecake {vegan, gf, nf}

Vanilla Pumpkin Swirl Cheesecake {vegan, gf, nf}

A great addition to any holiday dessert table, creamy Vanilla Swirl Pumpkin Cheesecake on top of a GF cookie & sunflower seed crust. Gluten & nut-free too

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

This one is for you Heather!  Here’s the Vanilla Pumpkin Swirl Cheesecake you asked for 🙂

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

My friend Heather is NOT pumpkin lover by any means but she was willing and tried a piece of my Vanilla Pumpkin Swirl Cheesecake (isn’t that a real friend?).  Anyways, as it turned out, she ate the whole thing and in fact, made me swear I put this on my blog, pronto!   Then, my husband, who does love pumpkin but is lovingly critical of all things vegan, let me know that this was one of the best desserts I’ve made.


So, if my pumpkin-hating friend and my non-vegan husband rave about this dessert, then I just HAVE to include it, right? Here’s to Vanilla Pumpkin Swirl Cheesecake!

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

I debated on if I “missed” the opportunity to share this since Thanksgiving is over, but I realized that Christmas is actually one of the least traditional when it comes to meals and desserts.

My dear friends in TX always had tamales & homemade chili.

Some friends in Maryland had seafood (clam chowder, crabs & shrimp) while others did baked ham and “traditional” sides.

Other friends did the Chinese food for dinner.

Then us, well, we typically do Thanksgiving for dinner because it’s just too good to have only once a year.

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

That being said, any type of dessert works. Chocolate cake (we do that for Christmas breakfast actually), truffles, bread pudding, cheesecake and then pie!  I’m absolutely loving this pumpkin cheesecake because it’s the best of both worlds….pie and cheesecake!

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

As always, this vanilla pumpkin swirl cheesecake is dairy free, egg free, nut free but it is also gluten-free.  It’s a party that everyone can join!

If dairy isn’t an issue for you, sub out the cream cheese for real cream cheese. Don’t care about gluten, then use regular graham crackers.  Nuts not a problem, then pecans work great in the crust instead of sunflower seeds.  I use to make it this way many years ago (pre-allergies).

Dishing Delish has a Gluten-free Pumpkin Pie Cheesecake you may want to check out as well.

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

Top this off with your favorite whipped topping and you’ll have the favorite dish on the dessert table. My favorite is homemade (although that post is still to come), however, I always have in my freezer a container or 2 of So Delicious coco whip topping.  It’s so rich & creamy and allergy-friendly!  It’s one of those products that I’m really thankful for as an allergy-mom/vegan.  I use it as a special treat in my coffee, or on my desserts and sometimes, I just like to get a little spoonful and use that as my own cheat for the day. (I know, I’m pretty crazy like that, right? )

Let’s make some pie!

Delicious Vanilla Pumpkin Swirl cheesecake with cookie crust for the next holiday dessert table.

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Vanilla Pumpkin Swirl Cheesecake

Prep

Cook

Total

Yield 8 people

Creamy vanilla cheesecake filling with swirls of pumpkin all on top of a delicious vanilla & sunflower seed crust.  Garnish with a dollop of coconut whip and you have yourself the most delicious holiday dessert.

Ingredients

Crust

2 1/2 Cups crushed cookie (Enjoy Life Vanilla Honey Graham)

1/3 Cup sunflower seeds

6 TB. Earth Balance butter substitute, melted

Vanilla Filling

3 (8oz) Cream cheese at room temp (Tofutti brand)

1 (8oz) Sour cream (Tofutti brand)

1/3 Cup Evaporated cane sugar

1 tsp. Vanilla extract

2 Egg replacers (Bob's Red Mill Gluten Free Egg Replacer)

Pumpkin Filling

1 1/4 Cup Vanilla filling

1 Cup Pumpkin puree, canned

1/4 Cup Evaporated cane sugar

2 tsp. Cinnamon, ground

1 tsp. Pumpkin Pie spice

Optional:

Coconut Whip for topping

Instructions

Preheat oven to 300° when using a dark springform pan.  (325° if using silver)

Make the Crust:

In a food processor, pulse cookies until finely crushed. Add sunflower seeds and process until combined. Pour in melted butter substitute and mix well. Press firmly onto the bottom of the pan and then up the sides, 1 1/2".

Vanilla Filling:

Using a stand mixer, blend cream cheese and sour cream on medium high until smooth (20 seconds).  Add sugar and mix on medium about 1 minute, until combined. Add vanilla extract then whip on high for 30 seconds.  Scrap sides and add egg replacer and only beat until blended.

Reserve 1 1/4 Cup filling in a medium bowl and set aside.

Pumpkin Filling:

In that medium bowl with the reserved vanilla filling, add the pumpkin puree, cane sugar, cinnamon and pumpkin pie spice. Mix together until blended.

Put it Together:

Pour half of the vanilla filling into the cookie crust.  Top with half of the pumpkin filling then repeat using vanilla again, finish off with pumpkin.  Run the knife through the fillings to create a swirl pattern.  Bake for 45-50 minutes.  Center should be almost custard like in the middle (a little jiggle, not watery). Do not overbake.

Remove from oven and run sharp knife between crust and pan to gently loosen from sides. Allow to cool and set before removing sides of pan but refrigerate up to 4 hours before serving.  Can also sit overnight in fridge.

Top with coconut whip and an extra sprinkle of pumpkin pie spice.

Notes

See notes blog for any changes to ingredients. 

Courses Dessert

Pin Me & Share

Let’s continue to connect & encourage others with food allergies & restrictions.  Follow Allergylicious on Facebook and invite your friends! Find me on Instagram and Tag #allergylicious with your awesome remakes!  You can also find on Pinterest sharing the newest, delicious, allergy-friendly foods.  So many wonderful ways to share with others and build a community of support.

Delight & surprise your friends with this allergy-friendly (& vegan) pumpkin cheesecake

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15 Comments
  • Chrystal @ Gluten-Free Palate
    Posted at 15:33h, 16 December Reply

    That swirl looks amazing! My hubby would love this.

  • Cricket Plunkett
    Posted at 19:20h, 16 December Reply

    Oh this sounds like a perfect dessert to me, and I simply love your photos!

    • nicoleanndawson
      Posted at 20:10h, 17 December Reply

      Thanks so much and I hope you have a chance to make it. Even if its after the holidays. Pumpkin anytime of year, right?

  • Elizabeth DiBurro
    Posted at 19:53h, 16 December Reply

    Nicole, this looks amazing!!! I love the layers of creamy deliciousness and bet my son’s would devour it! Thanks for th recipe.

    • nicoleanndawson
      Posted at 20:09h, 17 December Reply

      The different layers are my favorite part! Let me know when you get around to making for your boys & happy holidays!

  • Sarah- A Whisk and Two Wands
    Posted at 20:46h, 16 December Reply

    This looks so good and I’m so happy you decided to share it, it’s not too late. Heck I may just have to give it a try after the holidays since I don’t think I’ll be able to fit in make it before hand.

    • nicoleanndawson
      Posted at 20:08h, 17 December Reply

      Thanks Sarah! Yes, we are running out of time before Christmas holidays, but hopefully you can fit it in there. It really whipped up rather quickly. I have a few recipes on my list to make before next week. I guess I need to jump on that. :0

  • Alisa Fleming
    Posted at 16:56h, 17 December Reply

    Wow, what a dessert Nicole. I can’t believe it’s free of nuts, too. Definitely one to impress company with.

    • nicoleanndawson
      Posted at 20:06h, 17 December Reply

      Thanks Alisa. I used sunflower seeds instead of traditional nuts and the results are awesome. Hope you get to try it out soon.

  • Megan
    Posted at 18:13h, 17 December Reply

    My son can actually do this! I really want to make this. And, I love that it’s not totally cheesecake–I can’t do pure cheesecake, I need something rippled in it. Great!

    • nicoleanndawson
      Posted at 20:04h, 17 December Reply

      Oh awesome! I’m so glad he can do this dessert and I’m totally the same way…I have to have something else mixed into my cheesecake.

  • Gluten Free With Emily
    Posted at 23:46h, 18 December Reply

    Whoa! This looks so completely amazing!! Plus I love the coconut whip on top!

    • nicoleanndawson
      Posted at 16:23h, 19 December Reply

      Thanks Emily! I’m a sucker for coconut whip.

  • H. Matranga
    Posted at 18:21h, 01 January Reply

    My pumpkin cheesecake didn’t look as pretty as yours. I messed up the swirl and the layering part. I’ll do better next time. Although it tasted delicious, and is a family favorite now! Thank you so much for posting this recipe. I’m obsessed with your blog. You are just crazy talented! Hugs!

    • nicoleanndawson
      Posted at 19:13h, 01 January Reply

      So glad it turned out for you and that your family loved it! After the first bite, no one cares if the swirls are perfect or not 🙂

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