Pumpkin Cheesecake Bars

Pumpkin Cheesecake Bars alt

We’re starting to get in the mood for all our favorite Thanksgiving dishes, thanks to Travis’s Gourmet Gobble kit from Raddish Kids. This recipe is a fun spin on pumpkin pie, and a bit more kid-friendly to prepare. I love watching Travis’s confidence in the kitchen grow, particularly his insistence on using the stand mixer all by himself for this recipe.

Pumpkin Cheeseback Bars (2)

Ingredients:

  • 5 tablespoons Earth Balance butter
  • 1 (10-ounce) package gingersnap cookies (such as Mi-Del)
  • 16 ounces vegan cream cheese
  • 2/3 cup sugar
  • 2 tablespoons cornstarch
  • 6 tablespoons cold water
  • 2 tablespoons flour
  • 1/2 teaspoon salt
  • 1 cup canned pumpkin
  • 1 teaspoon pumpkin pie spice
  1. To prepare the crust, heat the butter in the microwave for about 40 seconds, or until melted. Meanwhile, transfer the gingersnaps to a blender or food processor and grind into fine crumbs.
  2. Measure 1 and 1/4 cups gingersnap crumbs and stir into the melted butter. (Reserve the remaining gingersnaps for another use). Press the butter mixture into the bottom of an 8-inch square baking dish.
  3. Meanwhile, combine the cream cheese and sugar in the bowl of a stand mixer. Beat until creamy.
  4. Whisk the cornstarch into the cold water to make vegan eggs. Add the cornstarch mixture to the cream cheese mixture, along with the flour and salt; beat until combined.
  5. Remove 1/2 cup cream cheese mixture from the bowl and set aside.
  6. Add the pumpkin and pumpkin pie space to the remaining cream cheese mixture and beat until combined. Pour over the prepared gingersnap crust.
  7. Transfer the reserved 1/2 cup cream cheese mixture to a zip-top plastic bag and seal; snip a small hole in one bottom corner and pipe onto the pumpkin batter in any design you like. Travis chose a spiral! Straight geometric lines or dollops would also look pretty. Run a toothpick through whatever design you’ve chosen, to swirl together.
  8. Bake at 325 degrees F for 40 minutes. Cover and refrigerate for at least 4 hours, or until firm, then cut into squares to serve.

Pumpkin Cheeseback Bars (4)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s