Pumpkin Cheesecake Bars
Creamy pumpkin cheesecake bars with my famous gingersnap cookie crust. The candied pecans are optional but a really nice touch to these luscious bars!
Ingredients
For the Candied Pecans
- 1½ Tbs Aquafaba
- 1 teaspoon Vanilla Extract
- 4 ounces Pecans
- ¼ cup Granulated Sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Ground Nutmeg
- pinch Salt
For the cheesecake crust
- 1½ cup Ginger Cookies (approx 15 small cookies)
- 3 Tbs Vegan Butter melted 3 Tablespoons
For the Pumpkin Cheesecake
- 16 ounces Vegan Cream Cheese *see notes (454g)
- 1 cup Canned Pumpkin (226g)
- ¾ cup Light Brown Sugar (150g)
- 4 Tbs Cornstarch (32g)
- 2 Tbs All Purpose Flour (15g)
- 2 teaspoon Molasses *optional (10ml)
- pinch Salt
- 1 teaspoon Cinnamon
- 1¼ teaspoon Ground Ginger
- ¼ teaspoon Cloves
- ¼ teaspoon Nutmeg
- 2 teaspoon Vanilla Extract (10ml)
- ½ teaspoon Lactic Acid ½ teaspoon
- 1 teaspoon OR Apple Cider Vinegar
- 2 Tbs Vegan Butter (28g)
- 3 Tbs Plant Milk (90ml)
For the Icing *optional
Instructions
- First make the candied pecans by whipping the aquafaba in a large bowl by hand until foamy. Add the vanilla extract & whip it to incorporate to a foamy meringue not a stiff peaked meringue
- Add the pecans & toss to coat well
- Combine the sugar, salt & spices & add to the pecans in the bowl. Toss well to evenly coat
- Spread pecans in a single layer 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 & redistribute and cool. Store in an airtight container for up to 1 month
- For the Pumpkin Cheesecake Prepare the crust by combining approx 15 gingersnaps (1½ cups crumbs) & the melted vegan butter together in a food processor until it resembles wet sand.
- Press into the bottom of the parchment lined cake pan or 8" x 8" square cake pan
- Be sure to let parchment paper hang over the sides of the pan so you can remove this cheesecake easier once it is cold.
- Next combine all the cheesecake ingredients in a food processor & process smooth.
- Pour the cheesecake batter over the prepared crust & bake in a water bath in the preheated 350°F oven for 60 minutes.
- Remove from the oven to cool for about an hour then refrigerate for at least 4 hours or overnight.
- The vegan whipped cream layer is optional icing
Video
Notes
Use 3 teaspoons of Pumpkin Pie Spice rather than all the single spices listed in the recipe
Bake this into a 7" round cake pan if you want a traditional pumpkin cheesecake
Tofutti Cream Cheese is the only brand I use for my BAKED recipes *not sponsored
I've not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.| Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure so while I list both measures I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Pumpkin 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 refrigerator
I've not had success with any other brand in BAKED recipes; for some reason some other brands I've tried have broken down into an oily mess when baked.| Cornstarch is a very difficult ingredient to measure consistently with a volume spoons measure so while I list both measures I cannot stress enough how the grams measure with a scale is going to give you the best results. Storage Pumpkin 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 refrigerator
Tried this recipe?Let us know how it was!