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Pumpkin Pie Cheesecake bars

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!
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour
Inactive Time 1 hour
Total Time 2 hours
Servings 12

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

For the Pumpkin Cheesecake

  • 16 ounces Vegan Cream Cheese (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

Be sure to read the Notes for Success section above the recipe!
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!