This is an updated version of a post I posted back in 2012. The links were not working correctly. There is a widely renewed interest in this recipe so I thought I’d bring it up-to-date! I made them as mini cheesecakes and they truly were delicious.
Here is the recipe for Heather Pace’s Pumpkin-Chocolate Swirl Cheesecake Pie. It is one of my FAVORITE all time go to desserts. Also, please check out Heather Pace’s Blog Food and Yoga For Life. She’s one of the most amazing Raw Food Chefs I’ve ever seen!
Eating raw means eating no processed foods including dairy, processed sugar or flour of any kind. I decided to try my culinary skills out and challenge myself by making this delicious Pumpkin-Chocolate Swirl Cheesecake Pie by Heather Pace. I found this recipe on line by googling “Pumpkin” because I had a can of organic pumpkin laying around and I was wondering what I should do with it. After reading the list of ingredients, I realized I had all of them in my pantry, so that was half the battle. Then after reading the techniques of putting this “Cheesecake” together — I realized that I had mastered those techniques as well for making “Raw” pie crust and “raw” cheese out of nuts. That was a quarter of the battle. The last quarter was to be the result of the finished product and the “yum” factor from the family! Well — needless to say — the pie lasted only 2 days in the house before it was completely gone!! This recipe will be my go-to Pumpkin Chocolate Swirl recipe.
Look for the chocolate sauce recipe here on my Brownie Recipe. As an aside – when this chocolate sets – it’s like eating delicious fudge! So when the chocolate craving hits you – whip up some of this, stick it in your fridge to set and nosh on it as you will!