There are so many pumpkin cheesecakes out there on the big ole’ Internet but I really wanted a more subtle pumpkin taste in my cheesecake so I made a Pumpkin Swirl Cheesecake. This one took some time for me to come up with because I went through about 20 different vegan and non vegan plain & pumpkin cheesecake recipes to figure out how I was going to make my own version of all of those. I had written down all the ingredients I wanted in mine and then I just flew from there tasting as I went to see how the end result would turn out, hoping of course for an amazing dish. Well, I’m proud to say “DAMN” this is good!
It is pretty darn easy to make and except for having to wait the 3-4 hours for it to set up and chill in the fridge it is pretty quick too, well for a three step dish.
I will include my own sweet cranberry recipe but really it is not too much different than most out there, how much variation can there be! I am not making it a different post but if you are here looking for just that well, you might get tempted by the cheesecake and get a two for one. My daughter does not like the cranberry on it but the rest of us do. It does give it a tart pop to go along with the sweet/richness so omit it if you don’t like that combo.
**FYI, I figured I would start to mention the brands I buy just in case you are new to vegan eating and are not sure what to get. I am by no means endorsing any of the brands (unless I say so) since I live in a small town now (only made it in a small town 2 years-now I live on the edge of a big city) I basically get what I can get unless I order online. If I love something I will add it to my substitution page and say so. I bought New Morning Organic Cinnamon Grahams, I used Toffuti’s non-hydrogenated vegan cream cheese (in the yellow tub), Silk’s non flavored creamer (in the red carton) and I usually buy the organic Florida Crystals vegan sugar if I can!
Pumpkin Swirl Cheesecake with Cranberry Sauce
1 1/2 c ground graham crackers (**see above for brand)
5 Tablespoons Earth Balance buttery spread
(If your graham crackers are not very sweet you could add 1/4 cup of sugar)
Cheesecake part 1 cream cheese:
2 tubs of cream cheese, softened (**)
1 cup sugar (**)
2 teaspoons vanilla
3 teaspoons lemon juice
2 eggs worth Ener-G egg replacer
1 pinch cardamom
Cheesecake part 2 pumpkin: this makes enough for 2 cheesecakes so I freeze the second half for the next time I make one or you can use it for your favorite pumpkin recipe.
1 can pumpkin puree
1 1/2 teaspoon pumpkin spice
1/2 teaspoon maple flavoring (or vanilla)
1/4 teaspoon cardamom
1/4 teaspoon salt
1/4 cup sugar
2 Tablespoons vegan creamer (**) (or full fat soy or almond milk) If you can’t find anything just omit it
2 eggs worth Ener-G egg replacer
6 ounces fresh or frozen cranberries
1/3 cup of sugar
1 cup orange juice (I used orange pineapple blend since that is what I had)
1 teaspoon ginger powder
1 teaspoon lemon extract or zest of 2 lemons
1/4 teaspoon salt
Preheat the oven to 350º.
Melt the butter in a sauce pan then mix in the graham crackers and sugar if using. Press the mixture into the bottom of a pie tin or spring-form pan then set aside.
For the cheesecake part 1 mix up the egg replacer equaling two eggs per the box instructions but making sure to really whip it up well. One trick I have found it pouring in the water, stirring then let it sit for a minute then whip well. Then in a medium bowl mix softened cream cheese, sugar, vanilla, lemon juice, cardamom & egg replacer liquid with a hand-mixer or a tabletop mixer to whip it well then set aside the bowl.
For the cheesecake part 2, prepare the egg replacer per box instructions then in a medium bowl mix the pumpkin, pumpkin pie spice, maple flavoring, cardamom, salt, sugar, creamer and egg replacer liquid with a hand-mixer or a tabletop mixer to whip it well then set aside the bowl.
Pour half of the cheesecake part one onto your prepared crust. Pour half of the pumpkin mix into a storage bowl and freeze for the next time you make this cheesecake. Then talk half of what is left and place it in dollops across the top usually a tablespoon amount at a time separated by about a half inch. With a butter knife swirl the two together making sure to make it pretty :-). Repeat this process with the rest of each part. I do it in two parts because you would have too much pumpkin to make a nice swirl doing it all at once. If you want it a to be a little thicker and taste more cheesecake-ish then just split the pumpkin filling into thirds, then you have enough for 3 of them!
Place in the preheated oven and bake for 50-60 minutes until the sides begin to pull away and it starts to crack a bit, it will be a little lose in the middle but that is ok. Allow to cool for 30 minutes and then refrigerate for 3-4 hours to set up well. I usually make it the night before so it is ready for dinner the next day or you could do the morning for dinner too.
Prepare the cranberry sauce an hour before you want to eat your cheesecake. Place all the ingredients into a pan and bring to a boil then reduce heat to a simmer for 5 minutes stirring well so you don’t burn it. Then mash half or more of the cranberries with a fork and remove from the burner to cool until you eat.
When you are ready to eat it use a wet butter knife to loosen the sides of the cheesecake, re-wetting when needed. Do the same for when you slice it making sure to wet the knife between each piece so that it does not break apart or pull up half of the slice. Top with cranberry sauce if desired and ENJOY! YUM.