Pumpkin Swirl Cheesecake

Whole Food Plant-Based has reversed my Type II diabetes. I'm retired, into fitness, yoga, and healthy eating. Love dogs and have 2 beautiful Shelties that I adore. Married 28 yrs. to a great guy.

subheading: Crust:

1 cup pecans, raw

¾ cup Medjool dates, pitted, chopped

½ cup flour, brown rice

¼ teaspoon pumpkin pie spice

2 tbsp Homemade Nut Milk or store-bought plant-based milk (optional: 1 tbsp plant-based milk + 1 tbsp vanilla)

subheading: Pumpkin Filling:

1 ½ cup coconut milk, full or reduced fat

1 ½ cup pumpkin puree (or sweet potato)

1 ¼ cup Medjool dates, pitted, chopped

1 cup cashews, raw

¼ cup apple juice, unsweetened

2 tbsp agar flakes (or 1 tbsp agar powder)

2 tbsp lemon juice, freshly squeezed

2 tbsp pumpkin pie spice

subheading: Pear Filling:

1 ½ cup pears, peeled, diced

2 tsp agar flakes (or 1 ½ tsp agar powder)

½ cup apple juice, unsweetened

½ cup cashews, raw

¼ cup Medjool dates, pitted, chopped

subheading: Pumpkin Spice:

1 cup cinnamon, ground

1 cup nutmeg, ground

¼ cup ginger, dry, ground

⅛ cup cloves, ground

Directions at pblife.org

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