Everyone loves cheesecake. Just because you're a vegan does not mean you should deprive yourself of a delicious slice of Pumpkin Swirl Cheesecake. Even cheesecake can be turned into a vegan recipe. Swap the cream cheese for cashews and make this delightful pumpkin swirl cheesecake.
Ingredients
1 1/2 cup Pitted Dates
1/2 cup Dried Peaches
1/2 cup Dried Apricots
1 cup Almond Flour
2 tablespoons Cocoa Powder
1 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/4 teaspoon Sea Salt
1 1/2 cups Cashews
2 cups Boiling Water
1 cup Coconut Cream
1/4 cup Maple Syrup
1/4 cup Brown Sugar
1/3 cup Coconut Oil, melted
Juice of 2 Lemons
1 teaspoon Vanilla Extract
1 teaspoon Lemon Extract
1 (15 oz) can Pumpkin Purée
2 tablespoons Coconut Cream
1/4 teaspoon Cinnamon
1/8 teaspoon Nutmeg
1/8 teaspoon Ginger
1/8 teaspoon Ground Cloves
1 tablespoon Brown Sugar
2 tablespoons Chocolate Spread
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