This cheesecake is truly delicious! It is hard to limit yourself to just one slice. This cheesecake is firm but creamy.
3 tbsp. sugar
3 tbsp. melted coconut oil
1 tbsp. soy milk
1/2 mashed banana
1 package silken tofu, drained
1/2 c. sugar
1/3 c. brown sugar
3 tbsp. coconut oil, at room temperature
2 tbsp. cornstarch
2 tbsp. fresh lemon juice
2 1/2 tsp. pure vanilla extract
1 tsp. grated orange zest
1/4 tsp. sea salt
1 3/4 c. canned pumpkin puree
3/4 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1 1/2 c. dairy-free chocolate chips
1/3 c. brown sugar
1 tbsp. coconut oil
Pinch of salt
1 c. pecans, chopped
1. Preheat oven to 350 degrees F.
2. Lightly spray a 9 inch round pan with nonstick cooking spray.
3. Crust: In a mixing bowl, combine the crumbs and sugar. Drizzle in the oil. Blend, then add the soy milk and stir again. Pour the crumbs into the pan and press firmly into the bottom. Bake 8-12 minutes. Let the crust cool a bit before filling. Keep oven on to bake the cheesecake.
4. Topping: In a mixing bowl use a fork to mash together the brown sugar, oil and salt. Fold in the chopped pecans and stir. Set aside.
5. Filling: Drain the cashews and place in a blender with the banana, tofu, sugar, brown sugar, coconut oil, cornstarch, lemon juice, vanilla, orange zest and sea salt. Blend until completely smooth. Set aside 1/2 c. of batter. To the remaining batter, add the pumpkin puree, cinnamon, ginger, and nutmeg. Blend until smooth. Fold in chocolate chips. Pour it into crust. (If you have additional filling, you can always make another one.) Randomly spoon dollops of the reserved batter onto the cheesecake. Poke the end of a chopstick into a batter blob and gently swirl to create a marble pattern. Repeat with the remaining dollops.
6. Bake the cheesecake for 45-50 minutes. Remove cheesecake halfway through baking and sprinkle on the topping. Continue baking. Let cool for about 20 minutes, then transfer to the refrigerator to complete cooling, at least 3 hours or even better if overnight.