Pumpkin season is definitely coming in hot this year, and I’ve never been more excited, these vegan pumpkin cheesecake bars will be the hero for your next holiday gathering. Extremely easy to make, and the contrasting layers are just so pretty to look at! They’re a cross between a pumpkin pie and a cheesecake, I mean what more would you ask for? Perfectly spiced, topped with a pecan streusel, and blanketed over a delicious Biscoff crust. It’s the best fall dessert that you will need for this season!
If you’re tired of the classic pumpkin pie, then this dessert is the perfect alternative. With these pumpkin cheesecake bars, you’ll be in love at first bite. Baking this will fill your home with the sweet smell of pumpkin and spices. Even though we are still going through a pandemic, I feel like fall makes up for all the craziness we are currently going through. Not only that, but food always makes people happy and that’s what I want for everyone!
These pumpkin cheesecake bars are made with pantry-friendly ingredients, and with a few additions, it definitely brings it all together. Although this looks complicated, it’s quite easy to make. It doesn’t require any fancy techniques or equipment, like a water bath or a springform pan. All you really need is a food processor and a baking pan! And even if you don’t have a food processor, there are other ways to put them together.
Preheat the oven to 350° Fahrenheit. Grease and line a 10.5″ X 7.5″ inch baking pan with parchment paper.
Add Biscoff cookies to a food processor and grind them into fine crumbs. While the food processor is running, pour in the melted butter and continue to blend until they start to clump up together.
Transfer the crust mixture to the prepared baking dish. Using a flat bottom cup or measuring cup, evenly and firmly press the crumbs into the bottom of the dish. Bake for 8 minutes, then allow it to cool.
Mix the vegan cream cheese, sugar, cornstarch, and vanilla extract until well combined. Reserve 1 cup of cream cheese and set it aside.
In another mixing bowl, combine the pumpkin puree, pumpkin spice, and reserved cream cheese.
Pour the plain cheesecake over the crust, and spread it evenly. Then carefully spread the pumpkin layer over top.
Bake at 350° Farenheit for 30 minutes.
In a food processor, pulse together the pecans and brown sugar. Then add in the flour, pumpkin spice, and salt. Lastly, pour in the melted vegan butter and water, and continue to pulse until it starts to clump together.
When the cheesecake is done baking, carefully spread the streusel over the top. Place it back in the oven to continue to bake for another 25 minutes.
Let the cheesecake cool to room temperature, then transfer it to the fridge to set for at least 6 hours or overnight.
Cut the cheesecake into 12 bars. Serve and enjoy!
If you’d tried this recipe out let me know in the comments! Don’t forget to follow me on Instagram @flouredframe and don’t forget to tag me when you create my recipes! Happy baking!
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