Marble Pumpkin Cheesecake Recipe

If anyone says cheesecake can't be plant-based and delicious, share this recipe with them. Everyone will be coming back for seconds with this dessert.

Here's the video tutorial if you want to cook along with our Culinary R&D team. The full recipe is below the video.

Pepita Crust

2/3 cup shredded coconut
1/2 cup pumpkin seeds, toasted
1/8 tsp sea salt
1/2 tsp ground cinnamon
9 dates, pitted
1 tsp vanilla extract
1-2 tbsp water
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Vanilla Mousse

1 8oz package extra firm tofu, drained
1/2 cup coconut cream
2 tbsp plus 1 tsp maple syrup
1/4 cup coconut oil, melted and cooled slightly
1 tbsp lemon juice
1 tsp vanilla extract
1 tsp sea salt

Spiced Pumpkin Puree

1/2 cup pumpkin puree, unsweetened
1 tbsp maple syrup
1 tsp pumpkin pie spice blend (we’ll be using Oaktown’s Pumpkin Pie Spice)
Pinch of sea salt
1 tsp flax seed meal

Equipment needed:‍

1 10” tart pan
Food processor
Rubber spatula
Measuring cups & spoons
2-3 small mixing bowls
Toothpick or chopstick (for swirling)
Refrigerator (for chilling/setting)

Instructions:

Combine all crust ingredients into the bowl of a food processor and process until a coarse meal forms. Add 1-2 tbsp of water until a large ball forms. Transfer the contents of the food processor into a tart pan and press the crust around the bottom of the tart pan and up the sides. Place in the refrigerator to chill while you prepare the cheesecake filling.

Combine all of the vanilla mousse ingredients into the bowl of a food processor and process until smooth and creamy, scraping down the sides as needed. Set aside.

In a small mixing bowl, mix together the ingredients for the spiced pumpkin puree and set aside.

To assemble the cheesecake, pour the vanilla mousse on top of the chilled, packed crust and spread it out to the edge of the crust, smoothing down the surface. Next, dollop about 5-6 portions of spiced pumpkin puree on top of the vanilla mousse layer.  Using a toothpick, chopstick, thermometer probe or something similar, lightly swirl the pumpkin puree into the vanilla mousse—do not over swirl.  Lightly cover and place in the refrigerator to set overnight.

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