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!
- 1 pack (250g) – Biscoff cookies, you can sub for any crispy cookie https://amzn.to/33PcW3V
- 6 tablespoons (84g) – vegan butter, melted
- 2 packs (16 oz/454g) – vegan plain cream cheese, I used Kite Hill
- 1/2 cup (100g) – sugar
- 1 teaspoon – vanilla extract
- 3 tablespoons (30g) – cornstarch
- 1 cup (160g) – pumpkin puree (Do not mistake this for pumpkin pie filling)
- 1 teaspoon – pumpkin spice
- 1 cup (125g) – pecans
- 1/3 cup (65g) – brown sugar
- 1/2 cup (64g) – all-purpose flour
- 1 teaspoon – pumpkin spice
- 1/4 teaspoon – salt
- 4 tablespoon (56g) – melted butter
- 1 teaspoon – water
- Preheat the oven to 350° Fahrenheit. Grease and line a 10. 5″ X 7. 5″ inch baking pan with parchment paper. Allow the parchment to hang over the sides of the pan, these will act as a “handle” later on.
- Add Biscoff cookies to a food processor and grind them into fine crumbs. While the food processor is running, pour in the melted butter. Blend these together for a few more seconds until it starts to clump 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 completely before adding the filling.
- Using an electric hand mixer or stand mixer, mix the room-temperature vegan cream cheese, sugar, cornstarch, and vanilla extract until well combined and smooth. Reserve 1 cup of the cream cheese mixture and set it aside.
- In another mixing bowl, combine the pumpkin puree, pumpkin spice, and the reserved 1 cup cheesecake mixture.
- Pour the plain cheesecake mixture over the crust, and spread it evenly across the crust.
- Next, spread the pumpkin layer evenly over top of the cheesecake layer.
- Bake at 350° F for 30 minutes.
- Meanwhile, make the streusel. In a food processor, pulse together the pecans and brown sugar until you get a fine texture.
- Next, pulse in the flour, pumpkin spice, and salt.
- Lastly, pour in the melted vegan butter and water. Pulse until it starts clumping together.
- When the cheesecake is done baking, carefully crumble the streusel over the top. Place it back into the oven and bake for another 25 minutes.
- Let the cheesecake cool to room temperature, then place it in the fridge to set for at least 6 hours or overnight.
How to cut:
- If you had the parchment hanging over the sides of your pan as I suggested earlier, you can use it to gently remove the cheesecake from the pan and over to a flat surface like a large cutting board.
- Warm a sharp knife under running hot water, and quickly dry the knife, and to start off, I like to start by trimming off the sides. Then cut into the rest of the cheesecake. Run the knife under hot water, dry it, and repeat after every cut! Transfer the cut pieces to a serving plate. Serve and enjoy!
- How long do these vegan pumpkin cheesecake bars stay fresh?
Store the bars refrigerated, in a large airtight container, for up to a week.
- Can I freeze these?
Yes! You can store these bars in a large airtight container and freeze for up to 4-5 weeks. Just warm these up in the microwave for a minute or so.
- Do I need to use the pecan streusel?
Nope! If you have a nut allergy or do not like streusel, you can skip it entirely. These pumpkin cheesecake bars will still taste great without them!
- Can I make these gluten-free?
I haven’t personally tried it, but I believe any gluten-free product should work. Especially if you can find a gluten-free replacement for the crust!
- Use a food processor to make the crust and the streusel.
I know that we’re all about convenience, and to help make things easier for you and me, a food processor will be your best friend. If you do not own a food processor, you can use a large bag to place the cookies and pecans in and use a rolling pin or something heavy to finely crush them.
- Use an electric hand mixer or stand mixer!
It’ll just make the process go by easier.
- Use vegan cream cheese at room temperature!
Doing this will help incorporate better with the other ingredients, resulting in a creamier cheesecake mixture. Most importantly, allow the vegan cream cheese to sit at room temp for about 30 minutes before starting.
- Use a hot sharp knife for cleaner slices.
Warm the knife under running hot water, quickly dry the knife and cut it into the cheesecake. Repeat after every cut!
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