Vegan Pumpkin Cheesecake Bars Recipe By Tasty

PUMPKIN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the melted butter and crushed graham crackers. Stir until the mixture develops a wet sand texture.
• Cover the bottom of a greased 9 x13-inch (23x33 cm) baking pan with the graham cracker mixture and spread evenly. Chill.
• In a large bowl, combine the cream cheese, eggs, vanilla, and sugar. Stir until mixture is smooth.
• Spread half of the cheesecake batter into the chilled baking pan, smoothing the top, and freeze.
• Preheat the oven to 325˚F (160˚C).
• Add the pumpkin puree to the remaining cheesecake batter and stir until incorporated.
• Spoon the pumpkin cheesecake mixture over frozen cheesecake mixture and spread evenly.
• Bake for 30 minutes.
• Make the crumb topping: in a medium bowl, combine the butter, flour, brown sugar, and cinnamon. Stir until all ingredients are evenly incorporated and the mixture develops a wet sand texture.
• Top the cheesecake with the crumble topping and bake for another 25 minutes.
• Allow the cheesecake to cool at room temperature. For best results refrigerate overnight once completely cooled, then slice and serve.
• Enjoy!

VEGAN PUMPKIN CHEESECAKE BARS RECIPE BY TASTY

Steps:

• Line an 8-inch (20 cm) square baking dish with parchment paper.
• Add the dates, oats, almonds, and salt to a food processor and pulse until crumbly. Add the water and pulse again until the mixture is sticky enough to hold together.
• Transfer the crust to the prepared baking dish and spread in an even layer. Freeze while you prepare the rest of the recipe.
• Bring a medium pot of water to boil. Add the cashews and boil for 10 minutes. Remove with a slotted spoon and transfer to a food processor.
• Process until smooth.
• In a medium bowl, spoon out the coconut cream from the top of the can of coconut milk (making sure to take only the cream and not the liquid). Beat with an electric hand mixer until soft peaks form. Add the coconut oil, maple syrup, and the vanilla and beat until well combined.
• Add the cashew paste and stir with a spatula until well combined, using a whisk if necessary to smooth out any stubborn lumps. Set aside.
• In a separate, medium bowl, combine the pumpkin puree, remaining 2 tablespoons of maple syrup, cinnamon, allspice, and ginger and mix until well combined.
• Remove the crust from the freezer and pour in the cashew mixture. Smooth evenly.
• Add small dollops of the pumpkin mixture on top of the cashew mixture. Using a wooden skewer, swirl the pumpkin mixture into the cashew mixture.
• Freeze for at least 2 hours, or overnight.
• Remove from freezer and slice into 9 even bars.
• Enjoy!

VEGAN PUMPKIN CHEESECAKE BARS

Steps:

• Preheat oven to 325 degrees F. Line an 8×8 or 9×9 pan with parchment paper, then grease lightly. Set aside.
• To make the crust: In a small bowl, stir together the flour, coconut oil, powdered sugar and salt until the dough comes together. Press into the bottom of the greased and lined pan and bake for 7-9 minutes, until the edges are golden brown. You don't want to over bake the crust, or it will become too hard after you add the filling.
• To make the filling: Combine all of the filling ingredients in a high powdered blender. Blend until smooth and creamy. Pour the filling into the prepared pan with crust.
• Bake for 1 hour, or until the filling does not jiggle with shaken. Chill for at least an hour before serving.

PUMPKIN SPICE CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cake mix, 1 egg, melted butter, and 2 teaspoons pumpkin pie spice in a bowl; mix on low speed until crumbly. Press into the bottom of a jelly roll pan.
• Beat cream cheese until fluffy. Gradually beat in condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt. Mix well. Pour over crust.
• Bake in the preheated oven until set, about 35 minutes. Let cool completely, about 30 minutes. Cut into bars and chill until ready to serve.