Vegan Marbled Pumpkin Cheesecake - The Wild Vegans

Ingredients

• 1 cup Medjool dates, pitted
• 1 1/2 cups pecan pieces
• 1/2 cup almond flour
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 2 tbsp. maple syrup
• 1 tbsp. coconut oil, melted
• Vegan cooking spray (soy-free if necessary)
• 1 1/2 cups raw cashews, soaked in warm water for at least 4 hours and drained, water discarded (if you’re using a high-speed blender, you can skip the soaking)
• 6 tbsp. chilled, hardened canned coconut cream (see Tip)
• 1/2 cup maple syrup
• 3 tbsp. lemon juice
• 1 1/3 cups pureed pumpkin (not pumpkin pie filling)
• 1 tsp. vanilla extract
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1/2 tsp. ground nutmeg
• 1/4 tsp. ground cloves
• 1/4 tsp. salt