BY Follow Your Heart
| Moderate | Vegan
Vegan Pumpkin Cheesecake Bars
INGREDIENTS
Crust
- 2 rounded cups crushed (approx. 50) vegan gingersnap cookies
- ¼ cup vegan butter, melted
Pumpkin Cheesecake Layer
- 2/3 cup packed light brown sugar
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- 1/8 tsp ground cloves
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 tbsp cornstarch
- 1/3 cup water
- 16oz (2 tubs) Follow Your Heart Dairy-Free Cream Cheese, at room temperature
- 1 tsp vanilla
- 1 can (15oz) pumpkin puree (not pumpkin pie mix)
Streusel Topping
- ½ cup cold vegan butter, cut into ½” squares
- 1 cup flour
- ½ cup oats
- ½ cup Turbinado or brown sugar
- 1 tsp ground cinnamon
INSTRUCTIONS
- Preheat oven to 350°F.
Crust
- Place 50 cookies in food processor and pulverize until only fine crumbs remain. If you do not have a food processor, place cookies in a zip lock bag (let all the air out before sealing) and beat with a rolling pin or mallet until only fine crumbs remain.
- In a medium-size bowl, mix together the gingersnap cookie crumbs and the melted vegan butter until well blended. Press into a 9” x 13” glass or non-stick pan.
Pumpkin Cheesecake Layer
- In a small bowl, stir together the brown sugar, cinnamon, ginger, cloves, nutmeg, salt, cornstarch, and water. Set aside.
- In a large bowl with a hand mixer or stand mixer, mix cream cheese with sugar/spice mixture, pumpkin puree, and vanilla extract until creamy.
- Pour mixture on top of prepared crust and smooth down evenly.
- Bake for 20 min.
- While that is baking, prepare the streusel topping.
Streusel Topping
- In a medium bowl, mix the flour, oats, sugar, and cinnamon and then add the butter. Cut the butter into the other ingredients with a pastry cutter or 2 knives until butter pieces are smaller than pea size and all the ingredients are evenly incorporated. Refrigerate until needed.
- After cheesecake has baked for 20 min., reduce oven to 325°F.
- Top the cheesecake with the streusel topping and bake for another 30 minutes.
- Remove from oven and let cool completely. Refrigerate for a minimum of 4 hours. Ideally, overnight.
Vegan Pumpkin Cheesecake Bars
BY FOLLOW YOUR HEART
| Moderate | Vegan
