It doesn’t matter if you are Pumpkin Pie or Pumpkin Cheesecake
The best of both worlds just happened right here!
Creamy pumpkin pie cheesecake bars with my famous gingersnap cookie crust
Candied pecans are seriously addictive and trying to steal this show
But the creamy pumpkin cheesecake is taking it to the finish!
There’s really not much more to say here except these Pumpkin Pie Cheesecake Bars are out of this world!!
If you have not yet tried my famous New York Style Vegan Cheesecake recipe
There’s no better day than today!
Perfect pumpkin cheesecake loaded up with all the pumpkin pie spices and a gingersnap cookie base
I can’t say it enough, but the candied pecans are outright dangerous
So I would recommend to make a double batch of those, since half will be gone by the time you are ready to sprinkle them on the top!
They also make great edible gifts
I do understand not everyone can get vegan cream cheese, so if that is you, by all means just make the pumpkin pie recipe instead for an equally amazing dessert!
If you don’t want to bake this recipe as bars
Go ahead and bake it all in an 8″ round cake pan just like I did here for my original pumpkin cheesecake recipe!
Notes for Success:
I only use Tofutti Cream Cheese for my BAKED recipes.
I have not had success with any other brand in BAKED recipes.
For some reason the other more expensive brands I’ve tried have broken down into an oily mess when baked.
When measuring cornstarch I cannot stress enough that a kitchen scale is the best way to go.
Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure
So while I list both measures below I cannot stress enough how the grams measure with a scale is going to give you the best results.
Many times people have complained that their custard or cheesecake is like rubber and they don’t know why!
This is from a heavy measure of cornstarch when using volume measuring spoon vs the 100% accurate scale measure in grams.
For more awesome cheesecake recipe click the links below!
I will only use Tofutti brand cream cheese for baking, I have not had good results with any of the other brands.
- For the candied pecans
- Aquafaba 1½ Tablespoons
- Vanilla Extract 1 teaspoon
- Pecans 4 ounces (approx 1 cup)
- Granulated Sugar ¼ cup (50g)
- Cinnamon ½ teaspoon
- Ground Ginger ¼ teaspoon
- Ground Nutmeg ⅛ teaspoon
- Cloves ⅛ teaspoon
- Salt pinch
- For the crust
- Ginger Cookies ½ recipe (approximately 15 -18 cookies)
- Vegan Butter melted 3 Tablespoons
- For the pumpkin cheesecake
- Vegan Cream Cheese 1½ packages (12oz) (336g) * I only use Tofutti Brand for baking
- Canned Pumpkin 1 cup (226g)
- Silken Tofu ¼ package (3½ounces) (98g)
- Light Brown Sugar ¾ cup
- Cornstarch 4 Tablespoons (32g)
- The Plant Based Egg 1 teaspoon (2.4g) *see note above
- All Purpose Flour 2 Tablespoons (15g)
- Molasses 2 teaspoon
- Salt pinch
- Cinnamon 1 teaspoon
- Ground Ginger 1¼ teaspoon
- Cloves ¼ teaspoon
- Nutmeg ¼ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- Lactic Acid ½ teaspoon OR Apple Cider Vinegar 1 teaspoon *optional
- Vegan Butter 2 Tablespoons (28g)
- Plant Milk 3 Tablespoons (90ml)
- For the coconut cream layer
- 1 can full fat coconut milk refrigerated overnight
- 2 Tablespoons confectioners sugar
- 1 teaspoon vanilla extract
- First make the candied pecans by whipping the aquafaba until foamy. Add the vanilla extract and whip it to incorporate
- Add the pecans and toss to coat well
- Combine the sugar, salt & spices and add to the pecans in the bowl.
- Toss well to evenly coat
- Spread onto a silicone mat or a lightly oiled sheet pan
- Bake in a preheated 300°F oven for 20 minutes, stir them up after you take them out of the oven and redistribute and cool
- Prepare the crust by combining the gingersnaps and the melted vegan butter together in a food processor and process until it resembles wet sand.
- Press into the bottom of the parchment lined cake pan, refrigerate while you prepare the pumpkin cheesecake
- For the Pumpkin Cheesecake: combine all the ingredients in a food processor and process smooth.
- Pour the cheesecake over the prepared crust and bake in a water bath in a preheated 350°F oven for 50 minutes.
- Cool out of the oven and then refrigerate for at least 4 hours or overnight.
- Prepare the coconut cream by scooping the fat from the cans of cold coconut milk (reserve the liquid for another recipe) whip to soft peaks with the confectioners sugar and vanilla.
- Spread over the cold cheesecake while still in the pan, sprinkle with the candied pecans
- **The coconut cream layer is optional, but I kinda like the layered look of this pumpkin cheesecake bar. If you opt out of the coconut cream layer, simply sprinkle the candied pecans directly on the cheesecake once it comes out of the oven and is still hot.
Cheesecake bars must be kept refrigerated but will be fine at room temperature for up to 2 hours.
Store for up to 1 week in an airtight container in the refigerator