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#PUMPKIN SWIRL CHEESECAKE HOW TO#
#PUMPKIN SWIRL CHEESECAKE FULL#

Press into the bottom and just up the sides of a 9-inch springform pan set aside. For Crust: Combine vanilla wafer crumbs and butter.

Recipe Ingredients:Ģ (8-ounce) packages cream cheese, softenedġ/4 teaspoon ground nutmeg Cooking Directions:

Try them with coconut whipped cream on top! This one is my favorite.Festive pumpkin cheesecake with lovely swirls of vanilla cheesecake in a vanilla wafer crumb crust.

This cheesecake keeps perfect in the freezer! You can make a batch and store it in the freezer for up to 2 weeks, enjoying it whenever you please!.

Sit the cheesecake on the counter for 20-35 minutes before enjoying. You’ll want to let the cheesecake soften a bit before eating. When you are ready to eat the cheesecake simply remove it from the freezer.

Allow the cheesecake to set for at least 2 hours in the freezer.

You could also just keep it simple and add some cinnamon.

If you do not have pumpkin spice, you can use a combination of cinnamon, ginger, nutmeg, allspice and cloves.

Then, grab a butter knife and swirl the pumpkin mixture until you create a nice beautiful pattern. Making the beautiful pumpkin cheesecake swirl is easy! This will be the final step in making your cheesecake! Simply take the pumpkin mixture and place dollops of the mixture into the cheesecake.

#PUMPKIN SWIRL CHEESECAKE HOW TO#

Pour the Pumpkin Cheesecake filling into the crust and place in the freezer to firm This Pumpkin Cheesecake is ready for the freezer! How to make the perfect swirls in your cheesecake It only takes 15 minutes to create this decadent healthy pumpkin cheesecake before you place it in the freezer, creating the best no-bake dessert!Ĥ. After the cheesecake has set it is all yours to enjoy! 1. From start to finish, you can make this cheesecake in less than 30 minutes, then place it in the freezer to firm. In a few simple steps you can make this mouthwatering Pumpkin Swirl Cheesecake. The Sweeteners & Spices Maple Syrup Agave Coconut Sugar Vanilla Pumpkin Spice Lemon It’s sweet and compliments the cheesecake perfectly. The crust is my favorite part! It’s made with pitted dates, dried apricots, and a pinch of cinnamon. If you want to learn more about making cashew cream, check out my post here. You only need to soak the cashews for 15 minutes, but the longer you soak your cashews the better (up to 2 hours). This is the primary base for this pumpkin cheesecake, giving it a rich, smooth texture. You want to make sure to use full-fat coconut cream, like this one. Helps provide the perfect creamy consistency. Pumpkin puree works best for this recipe because the consistency of homemade pumpkin puree can vary greatly depending on how it is made. What you need to make this Pumpkin Swirl Cheesecakeīase of the Cheesecake 1 Can of Pumpkin Puree This Pumpkin Swirl Cheesecake is perfect for the upcoming holidays! It can be make days (or even weeks) in advanced and stored in the freezer until you are ready to serve this decadent treat! Your guests for the holidays will never guess that this cheesecake is completely dairy-free! This recipe is not only dairy-free, but is also completely vegan, gluten-free, and refined sugar-free -giving you a delicious, healthy-ish cheesecake that is out of this world! Healthy Pumpkin Cheesecake

#PUMPKIN SWIRL CHEESECAKE FULL#

If you’re looking for a perfect pumpkin cheesecake recipe that’ll give you a rich, creamy, luscious cheesecake full of fall spices and savory pumpkin, then this Vegan Pumpkin Swirl Cheesecake is it! If you like no-bake cheesecakes, you’ll love my No-Bake Blueberry Cheesecake or No-Bake Mini Cheesecakes! This easy, healthy No-Bake Pumpkin Swirl Cheesecake is a delicious treat with a rich, creamy pumpkin filling and a sweet cinnamon crust! It’s the perfect holiday dessert and its Vegan & Gluten-Free!

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