I made a video all about these pumpkin cheesecake bars over on Youtube, and I would be SO very happy if you checked out the video and let me know what you think. In the video, I share some tips on how to make this cheesecake perfectly, so I hope you find them useful! And while there’s no shortage of raw vegan cheesecake recipes on the net, there aren’t too many for baked vegan cheesecake. For some reason, there’s a commonly held assumption that you can’t bake a vegan cheesecake, that all vegan cheesecakes have to be raw in order to taste good. Well, I am here to prove that assumption very wrong. I mean, I do very much enjoy raw cheesecakes, but as tasty as they might be, they lack the super-rich, dense texture that a traditional cheesecake has. And these baked vegan pumpkin cheesecake bars have just that – they are rich, creamy, and decadent. But, unlike traditional cheesecake, you can have more than one slice without falling into a sugar coma. And unlike baking a traditional cheesecake, there’s no need to bake this in a water bath to prevent the surface from cracking. There’s also no need to check the oven every five minutes to ensure the cheesecake is fully cooked through and worry about giving your guests salmonella. To make this recipe as easy as possible, I opted to bake this in a standard 8×8 square baking pan instead of in a springform pan. That way you don’t have to worry about whether you have the right springform baking pan size. And to make these bars extra pretty and fit for your holiday table, I turned pumpkin cheesecake into pumpkin swirl cheesecake. Sure, it involves an extra step but it’s so very pretty. For the crust, I knew I wanted the flavors to include ginger, since ginger and pumpkin are a match made in heaven. But, to give the taster a little something unexpected, I added a bit of cocoa for a chocolate-ginger crust. Hope you enjoy this recipe for Baked Vegan Pumpkin Cheesecake Bars and the video!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.