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.
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.