Creamy pumpkin cheesecake bars with my famous gingersnap cookie crust
Candied pecans are optional but a really nice touch to these luscious bars!
Baked in square cake pan it’s easy to turn this one into a grab and go dessert!
Of course you can go traditional and make this entire recipe into a round cake pan instead!
These candied pecans are seriously addictive and trying to steal this show
It is recommended to make a double batch of the pecans recipe since they may be gone before this cheesecake is finished baking!
They also make great edible gifts!
This website may contain links as part of the Amazon Affiliate program, which means when you click a link and make a purchase through my website I may earn a small commission at no additional cost to you
Notes for Success:
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.|
However more recently I tried Violife again and it works! Although I still prefer the Tofutti brand
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 cheesecake is like rubber and they don’t know why!
CLICK HERE FOR THE FULL YOUTUBE VIDEO TUTORIAL FOR HOW TO MAKE THESE BARS
Pumpkin Cheesecake Bars
Ingredients
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 1/8 teaspoon
- Cloves 1/8 teaspoon
- Salt pinch
For the cheesecake crust
- Ginger Cookies you only need about 15
- Vegan Butter melted 3 Tablespoons
For the Pumpkin Cheesecake
- Vegan Cream Cheese 1½ packages (16oz) (454g) *see notes
- Canned Pumpkin 1 cup (226g)
- Light Brown Sugar ¾ cup
- Cornstarch 4 Tablespoons (32g)
- All Purpose Flour 2 Tablespoons (15g)
- Molasses 2 teaspoons *optional
- 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 topping
Instructions
- First make the candied pecans by whipping the aquafaba until foamy. Add the vanilla extract and whip it to incorporate to a foamy meringue not a stiff peaked mernigue
- 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. 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) 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 or 8" x 8" square cake pan if you are making bars like me.
- 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 and process smooth.
- Pour the cheesecake batter over the prepared crust and bake in a water bath in a preheated 350°F oven for 60 minutes.
- Cool out of the oven and then refrigerate for at least 4 hours or overnight.
- Prepare the whipped 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 vegan whipped cream layer is optional
Notes
I serve these bars right out of the pan, but the parchment paper overhang helps to lift the entire bar out of the pan if you prefer to present it on a serving platter.
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
Hi Gretchen,
I don’t have a large food processor. Can I use a Kitchen-aide mixer instead or Vita-mix?
yes for sure
Good morning madam one request good donut recipes have need help me madam
CLICK HERE
Or just type DONUTS in the search bar
Hello! I was wondering what vegan cream cheese you use?
I prefer Tofutti brand for all my baking
Hi there! 😀
I have your cookbook and love it!
My oven is not working but I’ve heard great things about using the Instantpot for cheesecakes.
Have you tried any of your cheesecakes in one of those? If so, how long should I bake it?
A million thanks!
HI Kate! I have not tried the InstaPot for cheesecake, sorry!
Hi Gretchen- I’m going to make this on Tuesday. You say you use an egg replacement in the description but the recipe doesn’t show one. Just wondering which egg replacement and how much? I’m also doing something risky.. attempting my own “tofutti cream cheese”.. it’s chilling in the fridge now. Just an expertinent!
Hello. In the video you say to add tofu but it is not listed in the ingredient list. How much should we add? Thanks.
Hey thank you for pointing that out! I failed to add this information::
At times I add a small addition of firm tofu in place of some of the cream cheese for a lightened up version and to cut some of the fat calories. (usually just replacing about 4 ounces)
Otherwise use all vegan cream cheese