Pumpkin Cheesecake Swirl

by @biancazapatka đź’› Happy New Year!
Recipe:
Pumpkin Cake:
1 cup flour (125 g)
3-4 tbsp ground almonds or hazelnuts
1 tsp baking powder
1/2 tsp baking soda
1 cup pumpkin puree (240 g)
1 flax egg
1/3 cup vegan butter (120 g)
2/3 cup brown sugar (115 g) (or brown erythritol)
1/2 tsp vanilla extract
1 tbsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp cloves
a pinch of salt

Cheesecake:
4 oz dairy-free cream cheese (115 g) softened to room temperature
3 tbsp powdered sugar (or powdered erythritol)
2 tbsp dairy-free yogurt
1 tsp cornstarch
1/2 tsp vanilla extract
a splash of lemon juice optional

Cream Cheese Frosting:
4,5 oz dairy-free cream cheese (125 g) softened to room temperature
1/2 cup powdered sugar (60 g) (or powdered erythritol)
1 tbsp lemon juice

Topping (optional):
chopped hazelnuts
pecans

Instructions
Preheat your oven to 350°F (175°C).
Prepare the flax egg by stirring 1 tbsp ground flaxseeds in 3 tbsp of hot water. Allow to sit for a minute or so to become jelly.

Cheesecake:
Add all ingredients for the cheesecake in a mixing bowl and blend until creamy using an electric hand mixer.

Pumpkin Cake:
Add the pumpkin purée, flax egg, melted butter, sugar, vanilla and lemon juice to another mixing bowl and mix very well.
Combine the flour with salt, baking powder, baking soda and sift into the pumpkin mixture. Sprinkle over ground almonds and the spices and mix until just combined using a whisk.
Layer the cake:
Spread half of the pumpkin cake batter into a greased 7-inch round baking tin. Dollop half of the cheesecake mixture over the pumpkin batter. Top with remaining pumpkin batter, and dollop with remaining cheesecake mixture. Carefully, smooth out a bit.
Bake for about 50 minutes. Afterwards, turn off the oven and let the cake in the oven for 10-20 minutes longer. Then, let cool completely.
Frosting:
Blend all ingredients for the frosting using an electric hand mixer.
Spread frosting over cooled pumpkin cake. Place in the fridge to firm up for at least 1 hour before serving.
Decorate with chopped hazelnuts and pecans or other toppings you like. Enjoy! 

Facebook Comments
SHARE
Previous articleMiso Ramen
Next articleVegan Mushroom Risotto