Step 1

Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a 6″springform pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.

Step 2

Place all white layer ingredients into a high-speed blender {I used my Vitamix for this recipe} and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.

Step 3

Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.

Step 4

Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {you can freeze the pumpkin layer for about 20 minutes first if you like to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.

Step 5

Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake {and that’s just how I like mine :) }. Enjoy!