Vegan, Gluten Free Butternut Squash Swirled Cheesecake

Ingredients:

For Crust:

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)

Baking Instructions:

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.

1. 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.
2. In a mixer, blend the dairy free cream cheese until smooth.
3. 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.
4. Add the pumpkin pie spice and ground cloves and mix.
5. Add the dairy free sour cream and molasses and mix.
6. Add the arrowroot starch and mix until it is fully incorporated and the filling is smooth.
7. Remove 1 1/2 cups of the cheesecake filling and mix that with the pureed butternut squash.
8. 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.
9. 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.
10. 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.
11. 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.
12. Bake for 50 to 60 minutes until the cheesecake is mostly firm and just jiggles a bit in the center.
13. 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.
14. 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.