Pumpkin Cinnamon Swirl Cheesecake

Forget Pumpkin Pie this Thanksgiving, what you need is some Pumpkin Cinnamon Swirl Cheesecake!  I was a little intimidated by the number of steps in this recipe but it actually came together pretty fast.  I would defiantly recommend making this the day before you need it, the flavors really melded and got more intense overnight.  The cinnamon is really powerful, almost spicy.  Next time I might forget the vanilla part and make it just cinnamon and pumpkin.  The swirls look really pretty and make a nice presentation.

Pumpkin Cinnamon Swirl Cheesecake

Pumpkin Cinnamon Swirl Cheesecake

Adapted from “The 100 Best Vegan Baking Recipes”

Crust

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1 tsp cinnamon

5 Tbsp butter or margarine, melted

Filling

2 8oz containers of cream cheese or soy cream cheese (I used cream cheese)

1 aseptic container firm tofu

1 cup sugar, divided

3 Tbsp cornstarch, divided

2 tsp vanilla

1 cup pumpkin puree

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1 tsp milk

1 Tbsp cinnamon

Preheat the oven to 350*F.  Lightly grease the bottom and sides of a 9 or 10 inch springform pan.

Crust:

Mix together the graham cracker crumbs, sugar and cinnamon.  Add the melted butter and mix to form wet crumbs.  Press mixture into the springform pan and using a spoon form a crust part way up the sides of the pan.  Bake for 10 minutes.

Filling:

Combine the cream cheese, tofu, 1/2 cup of the sugar, 2 Tbsp of the cornstarch and vanilla in a food processor or blender.  Blend well, scraping down the sides of the bowl as needed.  Pour 1 1/2 cups of the mixture into a separate bowl and set aside.  Add remaining 1/2 cup sugar, 1 Tbsp cornstarch, pumpkin puree and spices to food processor.  Mix well.

From reserved filling remove three tablespoons to a small bowl.  Add milk and cinnamon to reserved three tablespoons.  Mix well.

To Assemble:

In the springform pan, alternate scoops of vanilla filling and pumpkin filling.  Drop small spoonfuls of cinnamon mixture over the top.  Wiggle pan to settle contents and then draw a knife through the filling to marble.

Bake for 45-50 minutes, until center is set but still slightly jiggly.  Let cool completely then cover and set in fridge for at least 2 hours before serving.  Best if left in fridge overnight.  Serves 8-12.

Pumpkin Cinnamon Swirl Cheesecake 2

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