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
This one is for you Heather! Here’s the Vanilla Pumpkin Swirl Cheesecake you asked for and some update pictures 😉
My friend Heather is NOT pumpkin lover by any means but she was willing and tried a piece of my Pumpkin 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!
I debated on if I “missed” the opportunity to share this since Thanksgiving is not too far away, but I realized that you can make this for any holiday, even Christmas. That’s right….Christmas. It’s one of those holidays that seems to be one of the least traditional when it comes to meals and desserts.
My dear friends in TX always had tamales & homemade chili.
Some of my friends in Maryland had seafood (clam chowder, crabs & shrimp) while others did baked ham and “traditional” sides.
Other friends did Chinese food for dinner.
Then us, well, we typically do Thanksgiving at Christmas because it’s just too good to have only once a year. So you see, you can make this twice and have it for BOTH holidays like we do!
My Favorite Pumpkin Recipe
But let’s get back to Thanksgiving for now. As soon as the first cool day hits, I’m stocking up on pumpkin. I just love pumpkin! Pumpkin pie, pumpkin parfait, pumpkin latte, pumpkin snickerdoodles but most of all, I absolutely love this pumpkin cheesecake because it’s the best of both worlds….pie and cheesecake!
Allergy-friendly 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.
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? )
Are you ready to dig in?
Let’s make some pie!
- 2 1/2 Cups crushed cookie (Enjoy Life Vanilla Honey Graham)
- 1/3 Cup sunflower seeds
- 6 TB. Earth Balance butter substitute, melted
- 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)
- 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
- Coconut Whip for topping
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".
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.
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.
See notes blog for any changes to ingredients.