Sunday, November 20, 2011

Pumpkin Chocolate Swirl Cheesecake

The pumpkin keeps coming! I wish I had made this for Canadian Thanksgiving but it's never too late. Marlie asked if I have a pumpkin patch in my back yard - No, but this was a huge pumpkin! A load of it has gone into the freezer for future use. I've finally gotten around to make a pumpkin cheesecake. I paired it with a chocolate crust spread with chocolate sauce, and the same sauce swirled into the filling. I have to say that I will definitely be making this again!!!

Pumpkin Cheesecake with Chocolate Swirl

Chocolate Crust

This crust recipe did more than I needed for the cake. I pressed a little into mini silicone cups to make mini cheesecakes and then cut some into squares and dipped in chocolate.

1 1/4 cups almonds
1/2 cup pitted, packed dates, chopped
1/4 cup raisins
4 tablespoons cacao powder
1 teaspoon vanilla
1-2 teaspoons water
Pinch of salt

In a food processor grind the almonds to flour.
Add the raisins, dates, salt and cacao. Grind until broken down.
Add the vanilla and water. Grind and then press some mixture together to make sure it sticks. Add a little more water if needed.
Press into the bottom of an 8" spring form pan.

This filling is so delicious that you could eat it as a pudding with the addition of extra liquid or less coconut oil.

1 1/4 cup packed, cooked pumpkin puree
1 cup cashews
1/2 cup almond milk
1/4 cup + 1 tablespoon maple syrup
7-10 drops stevia
1 1/2 teaspoons cinnamon
1 1/2 teaspoons pure vanilla
1/4 teaspoon fresh grated nutmeg (1/8 teaspoon dry)
1/2 cup + 2 tablespoons melted coconut oil

Blend all but the oil in a blender until completely smooth.
Add the oil and blend again to incorporate.
Pour the mixture over the crust.
Optional - spoon blobs of chocolate sauce of top. Push down with a chopstick and swirl the chocolate around.
Chill for 12 hours in the fridge to set.

Try making mini cheesecakes too!

Happy Thanksgiving to my American friends!


katshealthcorner said...

Oh My Gosh. You are like the Queen of all Raw Desserts. :D

Kali said...

Just wondered what you used to make the chocolate swirl? Is it just cacao and maple? Thanks!

Anonymous said...

I think I just died and went to HEAVEN!!!!need to try these!

barefoot_and_frolicking said...

lol - I love that my pumpkin comment from Facebook made a mention on your blog; too cute! Beautiful recipe :)

Mama K said...

What do you do for the chocolate sauce? Did you spread it over the crust and then use the same sauce to make the swirls? Very pretty! I'm not seeing how to make that sauce. thanks.

Ela said...

People asking about the chocolate sauce, she links it earlier in the post, so I guess it's in a previous post. I'm guessing just a small amount on the top and swirled.

Yum, though--that sounds super-rich and decadent. Thanks for sharing!

Amanda said...

That looks so divine!!! I would have never paired pumpkin with chocolate. Yummy!! This one is on my to do list.

Mishelly said...

Quick question about the almonds: are they germinated?

Thanks and absolutely love all your desserts!

Heather Pace said...

Thanks! I added the link at the beginning of the post for the chocolate sauce. Its from my Just Desserts ebook.

Mishelly - no, the almonds arent germinated - but you could germinate/dehydrate first.

Elle ( said...

These look so tasty! I need to pick up some cashews to make it.

I love it that it is vegan!

Pure2raw twins said...

Looks delicious girl!!!
we would be all over that cheesecake!!!

Angela Dare said...
This comment has been removed by the author.
Angela Dare said...

Just made this and it was my first try using cashews as a cheese. AWESOME FLAVOR! And its so pretty in the pan even. I doubled the recipe and it made 10 cupcake size and one 9" pie plate full. I would increase the Pumpkin spices a bit and really give it that holiday taste but this is really a keeper, thanks so much for sharing.....

Anonymous said...

Angela, did you soak the cashews? Also, how did you make the chocolate sauce?

Angela Dare said...

I did soak the cashews in the almond milk for about an hour before blending. I made the chocolate sauce by melting a couple ounces of unsweetened chocolate mixed with a little agave and a tsp. or two of olive oil. I make chocolate bark a lot with a variety of add ins so I used the same base that I use for the bark. It's not really sweet chocolate but it goes well with this pumpkin taste. You can always add more agave or stevia if you like it sweeter.

Heather Pace said...

Angela - so cool that you make the cake! Will you post your pics for us to see?! :)

Angela Dare said...

Sure, of course they're no where as nice looking as yours here. I made a double batch and put half in a pie plate, froze that and then divided it in quarters to thaw out. The rest went in cup cake foils like yours. My chocolate was a little heavier than your too..........Awesome recipe and love your blog! Thanks so much for all the ideas.

Heather Pace said...

Thanks for sharing the link Angela. Looks great!!! :)

Anika said...


Simply delicious and beautifully presented. Thank you!

Tastes of Tom said...

That looks insanely delicious! Can't wait to try the recipe!

Anonymous said...

Hi, I am new to Raw eating, and this site is GREAT! Thank you so much, Heather! When you say, packed pumpkin puree in the ingredients for this recipe, what does that mean? Can I just puree my pumpkin raw and will that do? thank you!