A few years back, a cousin of Tim’s brought chocolate cupcakes to a Thanksgiving dinner, and when asked, “Why?”, she responded, “Why not?” Since we knew her fondness for chocolate it made sense, but of course the traditionalists of the family thought it was odd to not bring pie. As someone who is not fond of making pies, I was silently in her camp about a different type of Thanksgiving dessert being okay.
Where I did differ, though, is that I felt if you’re going to upset the apple cart, so to speak, then you might want to keep the “new” dessert in line with Thanksgiving flavors. With that in mind, I looked around for different types of desserts folks tended to make for Thanksgiving and noticed that cheesecake was actually the number one “non-pie” dessert eaten. I found many recipes for swirled cheesecakes using pumpkin which seemed interesting.
I picked one to use as a base and immediately realized that it needed work. The original recipe called for 2 1/2 cups of graham cracker crumbs for the crust, mixed with 1/2 cup of butter, 1/3 cup sugar, and 2 tsp molasses. The filling was 3 packages of cream cheese, 3/4 cup sugar, 1/2 cup maple syrup, 3 tbsp molasses, 1 tsp vanilla, 4 eggs, 2 cups sour cream, 1 tsp spices (cinnamon, nutmeg and ginger), and 1 cup of pumpkin. If you’ve followed my blog for any length of time, you know how I reacted to all that “sugar” in the recipe and that I was figuring out how I could cut the fat to at least some degree.
To revamp the crust, I cut the sugar and molasses completely from it. All graham crackers, whether they are wheat based, gluten free and/or sugar free, have sweeteners of some sort in them. There is no need to add any more. I also reduced the butter to 5 tbsp and swapped a vegan butter because you just need enough to moisten the crumbs so they’ll stick when baking. For the flavoring, which is what I presumed the extra molasses was for, I added 1 tsp of pumpkin pie spice.
For the cheesecake filling, I swapped Tofutti dairy free cream cheese for the regular, and for the sweetener, I mixed 1/4 cup agave with 1/4 cup maple syrup. This kept the maple taste but with much less calories and sugars. I cut the white sugar out completely and reduced the molasses to 1 tbsp which would keep the molasses flavor but also reduce the sugars. To do something about the fat, I reduced the sour cream to 1 1/2 cups (a 12 oz container) and eliminated the eggs entirely so vegan folks could eat it, using instead 1/4 cup of arrowroot starch. Instead of the vanilla I opted to use 1 tsp of pumpkin pie spice plus 1/4 tsp cloves which tend to be the flavors of Thanksgiving pies.
My final swap was to use roasted, pureed butternut squash but that simply was because I didn’t want to make a pumpkin cheesecake when there was going to be pumpkin pie, but folks can always choose to make it a pumpkin cheesecake, should you desire to do so.
Vegan, Gluten Free Butternut Squash Swirled Cheesecake
2 1/2 cups gluten free crushed graham cracker crumbs
1 tsp pumpkin pie spice
5 tbsp melted vegan butter
For the Filling:
Three 8 oz dairy free cream cheese, at room temperature
1/4 cup maple syrup
1/4 cup agave
1 tsp pumpkin pie spice
1/4 tsp ground cloves
12 oz (1 1/2 cup) dairy sour cream
1 tbsp molasses
1/4 cup arrowroot starch
1 cup pureed roasted butternut squash (or canned squash or pumpkin)
Preheat the oven to 325 degrees. Wrap aluminum foil around the base of a 10 inch spring form pan. Line the bottom of the pan with parchment paper.
- Mix together the graham crumbs and pumpkin pie spice. Mix in the melted vegan butter. Spread the mixture evenly on the bottom of the spring form pan and bake for 15 to 20 minutes until the crust is puffed and golden. Set aside to cool.
- In a mixer, blend the dairy free cream cheese until smooth.
- Mix the maple syrup with the agave and slowly pour it into the cream cheese mixture while the mixer is on low, until all is incorporated into the cream cheese.
- Add the pumpkin pie spice and ground cloves and mix.
- Add the dairy free sour cream and molasses and mix.
- Add the arrowroot starch and mix until it is fully incorporated and the filling is smooth.
- Remove 1 1/2 cups of the cheesecake filling and mix that with the pureed butternut squash.
- Dot the top of the crust with half of the cheesecake filling, using a spoon to drop spoonfuls onto the crust. Then using another spoon, drop spoonfuls of the squash filling to fill in the holes of the cheesecake filling.
- Using the second half of each of the fillings, drop spoonfuls of the squash filling on top of the first layer of cheesecake filling, and drop spoonfuls of the cheesecake filling on top of the layer of squash filling.
- Once both batters are completely in the pan, use a knife to swirl through the layers and then smooth down the top of the cheesecake to make sure the batter is even.
- Put the spring form pan into a larger pan, pour hot water in the pan until it’s about 1/3 to 1/2 way up the sides of the spring form pan.
- Bake for 50 to 60 minutes until the cheesecake is mostly firm and just jiggles a bit in the center.
- Turn off the heat, open the oven door and allow the cheesecake to cool for an hour and a half, before removing to the fridge to cool overnight.
- Before you are going to serve it, run a knife around the edges to loosen it. If you want to garnish it, to make it prettier, you can sprinkle ground cinnamon or decorate with dairy free whipped cream or do both as I did in the picture.