Step 1

Preheat the oven to 350 F (176 C) and line an 8x8-inch baking dish with parchment paper.

Step 2

CRUST: Add oats, almonds, salt, coconut sugar, and pumpkin pie spice to a high-speed blender and blend on high until the mixture resembles a fine meal.

Step 3

Add the lesser amount of coconut oil to the blender and pulse or blend until well combined (we find that using the tamper on our Vitamix helps this process a lot)! The mixture should hold together when squeezed in your hand. If too dry, add the extra coconut oil. Transfer the mixture to the lined 8x8 dish and spread evenly. Place parchment paper on top and press the dough into your pan using a flat-bottomed object, such as a drinking glass, to firmly and evenly distribute the crust.

Step 4

Bake for 20-25 minutes or until the corners are golden and the center of the crust is lighter in color and dry to the touch. Remove from the oven and set aside to cool.

Step 5

CHEESECAKE FILLING: While the crust is cooling, rinse your blender and make your cheesecake batter. Add raw cashews, coconut cream, vegan cream cheese, arrowroot or cornstarch, maple syrup, 1/2 cup (100 g) pumpkin purée, 1 tsp pumpkin spice blend, salt, and vanilla (optional), to the blender (if altering batch size, adjust amounts accordingly). Blend on high until the mixture is smooth and creamy.

Step 6

Set aside 1/2 cup of the cheesecake batter you just blended, then pour the remaining cheesecake batter on top of the slightly cooled crust. To the now empty blender, add your reserved 1/2 cup (120 ml) cheesecake batter, your remaining 1/2 cup (100 g) pumpkin purée, and your remaining 2 tsp pumpkin pie spice (if altering batch size, adjust amounts accordingly). Blend until smooth and creamy.

Step 7

Gently tap the 8x8 dish on the counter a few times to remove air bubbles from the cheesecake layer, then dollop ~1/4 cup-sized scoops of the darker pumpkin cheesecake mixture you’ve just blended to the top of the filling and use the back of a knife or a toothpick to swirl.

Step 8

Bake for 50-60 minutes — until the edges are slightly brown and the center is still slightly jiggly. Remove from the oven and allow to cool.

Step 9

Cover the pan loosely with a kitchen towel or parchment paper and place in the refrigerator to chill for 6-8 hours or (preferably) overnight. After chilling, the top should have a glossy texture and the swirls will appear distinct.

Step 10

To serve, gently lift the cheesecake out of the pan and cut into 16 equal squares. Store leftovers in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month.