Pumpkin Cheesecake Bars
pumpkin swirl cheesecake bars
combine the best of pumpkin pie and cheesecake in a glorious, decadent, and surprisingly easy dessert
INGREDIENTS
CRUST
- VEGAN GRAHAM CRACKER SHEETS: 10 (use GF if needed)
- BROWN SUGAR: 2 Tbsp
- MELTED VEGAN BUTTER: 1/4 cup
ORIGINAL CHEESECAKE LAYER
- Spero Sunflower Cream Cheese: 3/4 cup, we using The Original
- PURE ORGANIC CANE SUGAR: 1/2 cup
- Coconut Cream: 1/3 cup
- SALT: 1/8 tsp
- VANILLA EXTRACT: 1/2 tsp
- CORNSTARCH: 1 1/2 Tbsp
PUMPKIN CHEESECAKE LAYER
- Spero Sunflower Cream Cheese: 3/4 cup, we using The Pumpkin
- PUMPKIN PUREE: 1/2 cup
- COCONUT CREAM: 1/3 cup
- BROWN SUGAR: 1/3 cup
- PUMPKIN PIE SPICE: 2 tsp
- SALT: 1/8 tsp
- VANILLA EXTRACT: 1/2 tsp
- CORNSTARCH: 1 1/2 Tbsp
DO ITTT
- PREHEAT oven to 350 degrees F. Line an 8x8 inch square pan with parchment paper.
- ADD graham crackers to a food processor or high-speed blender. Pulse until there are very fine crumbs.
- ADD to a large bowl. Add the brown sugar and stir until well combined. Add the melted butter and stir until everything is combined. Firmly press crumbs into the bottom of your lined pan. Then use the bottom of a glass cup to firmly press the crumbs again.
- PLACE in the freezer while you make the filling.
- ADD all the original cheesecake layer ingredients into the bowl of your stand-up mixer or a large bowl. Cream until well combined and smooth. Pour batter into pan over the crust and evenly spread it out.
- ADD all the ingredients for the pumpkin cheesecake layer in the same bowl you used for the original cheesecake layer. Cream until well combined and smooth. Pour batter over the original cheesecake layer. Carefully smooth batter out evenly. Take a knife and gently swirl the two layers.
- BAKE for 55 minutes, until edges are slightly dry and the center is still slightly jiggly.
- REMOVE from oven and let it cool for 1 hour. Then place in the fridge for at least 6 hours or overnight. Slice and serve! Enjoy! Store leftovers in an airtight container in the fridge for 3-4 days.