It doesn’t matter if you are Pumpkin Pie or Pumpkin Cheesecake because the best of both worlds just happened right here!
Pumpkin Cheesecake Bars with candied pecans for the win!
Creamy pumpkin cheesecake bars with my famous gingersnap cookie crust
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:
You can of course 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
Yield: serves 12
Pumpkin Cheesecake Bars
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
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
