Name: Vegan Pumpkin Swirl Cheesecake
Prep time: 20 min
Cook time: 80 min
Total time: 100 min
Yield: 10 (slices)
Ingredients: 7 ounces vegan graham crackers or gingersnaps* ((or other similar vegan cracker or cookie // 7 ounces yield ~1 3/4 cups ground)); 5 Tbsp vegan butter ((or sub coconut oil)); 1 12.3 ounce package firm silken tofu* ((gently pressed dry // I used Morinaga brand)); 1 1/2 Tbsp olive oil or coconut oil ((melted)); 3/4 cup pumpkin puree; 1 tsp pumpkin pie spice; 1/2 heaping cup unsweetened almond milk; 1/3 cup maple syrup or brown sugar ((or sub honey if not vegan)); 2 Tbsp cornstarch or arrowroot powder; 2 Tbsp fresh lemon juice; 1 cup pumpkin puree; 1/4 cup unsweetened almond milk; 1 Tbsp cornstarch or arrowroot powder; 3 Tbsp maple syrup or brown sugar ((or sub honey if not vegan)); 1 tsp pumpkin pie spice