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Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table.
If you prefer the classic version check out my Best Eggless Cheesecake recipe!
Eggless Pumpkin Cheesecake Recipe
Look no further for a creamy and ultra-smooth Eggless Pumpkin Cheesecake recipe!
This Eggless Pumpkin Cheesecake is creamy, silky, and smooth. It combines all the flavors of fall together like no other. The perfect dessert for fall parties.
Preparing cheesecake is pretty simple, it’s baking cheesecake that could be a little tricky. Many things can go wrong like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have added a few tips in this post that will help to create cheesecake perfection.
You’ve got to try it to believe how good it is.
WHAT DO YOU NEED TO MAKE EGGLESS PUMPKIN CHEESECAKE?
You only need a few basic staple ingredients for cheesecake.
For the crust you will need:
- Graham cracker (about 27 square sheets)
- Unsalted butter
- Sugar
For the filling you will need:
- Cornstarch
- Water
- Cream cheese, (4 pkg 8oz. each)
- Brown sugar
- Sour cream
- Pumpkin puree
- Sweetened condensed milk
- Pumping pie spice
- Pure vanilla extract
HOW TO MAKE EGGLESS PUMPKIN CHEESECAKE
- Line and wrap with foil the springform pan very well to avoid the water coming in.
- Mix the crust ingredients.
- Press the crumbs down into the base and up the sides.
- Make the filling.
- Pour the mixture over the crust; tap gently to remove any air bubbles.
- Place the springform pan into a larger pan and pour very hot water into the pan, careful to make sure the water level doesn’t come up higher than the foil.
- Bake and let it cool until well set.
TIPS TO MAKE THE BEST EGGLESS PUMPKIN CHEESECAKE
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are room temperature.
- Leaky pans are a cheesecake’s arch nemesis so make sure the cheesecake pan is well wrapped in foil. I like to line the base of my pan with a large layer of non-stick aluminum foil and then Wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
- Avoid overcooking the cheesecake or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to set as it cools on the counter.
- To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.
HOW TO UNMOLD EGGLESS PUMPKIN CHEESECAKE
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan.
- Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then use two large spatulas to carefully lift the cheesecake over to the serving plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break. Then and carefully transfer to a cake plate.
- Serve whipped cream, if desired.
HOW TO FREEZE EGGLESS PUMPKIN CHEESECAKE
Cheesecakes are freezer-friendly! Just follow these simple steps:
- Let it cool to room temperature.
- Put the cheesecake in the freezer, uncovered, 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then use two large spatulas to carefully lift the cheesecake over to the plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break.
- Wrap it tightly with plastic wrap, then put it back in the freezer.
- When ready to use, thaw overnight in the refrigerator.
HOW TO CUT EGGLESS PUMPKIN CHEESECAKE
Place the cheesecake in the freezer 20-30 minutes before slicing to ease the cutting process. Then use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Please don’t forget the stabilized whipped cream that guarantees your whipped cream won’t get watery and lose shape while waiting to be devoured.
HOW TO MAKE STABILIZED WHIPPED CREAM
Making stabilized whipped cream is pretty simply! Just add a tablespoon of cornstarch per cup of heavy cream along with the sugar.
Looking for more Eggless Fall desserts?
- Eggless Pumpkin Cake
- Eggless Pumpkin Snickerdoodles
- Easy Eggless Pumpkin Pie
- Easy Eggless Pecan Pie
- Cakey Eggless Pumpkin Cookies
- Eggless Salted Caramel Apple Cheese Danish
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
Eggless Pumpkin Cheesecake
Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table.
Ingredients
Crust:
- 1 ¾ cups graham cracker crumbs (about 27 square sheets graham cracker)
- 1/3 cup (80 gr) unsalted butter, melted
- ¼ cup (50 gr) granulated sugar
Filling:
- 3 tablespoons (30 gr) cornstarch
- 3 tablespoons (45 ml) water
- 32 oz (907 gr) cream cheese, softened (4 pkg 8oz. each)
- 1/2 cup (100 gr) brown sugar
- 1/2 cup (120 gr) sour cream
- 1 can (425 gr) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ( 5 ml) pure vanilla extract
Instructions
Crust:
- Lightly grease 9-inch round springform pan and line it with parchment paper. Double wrap the cheesecake pan with aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).
- In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Put the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly. Refrigerate until you make the filling.
Filling:
- Preheat oven to 350°F.
- Mix cornstarch and water in a small bowl until smooth. Set aside.
- Place the cream cheese and brown sugar in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sour cream and pumpkin puree and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 minutes. Add the pumpkin spice, vanilla extract and cornstarch mixture; beat until well incorporated. Turn off mixer.
- Pour the mixture over the crust; tap gently to remove any air bubbles.
- WATER BATH: Place the springform pan into a larger pan and pour very hot water into the pan, until the water is about halfway up the sides of the cheesecake pan, careful to make sure the water level doesn’t come up higher than the foil. Be careful do not split water into the cheesecake batter.
- Bake for 40 minutes or until the edges are just barely puffed but the filling is slightly set. Turn the oven off and leave the cheesecake into the oven with the door closed for 40 minutes. After that time past, take the cheesecake out the oven, the center of the cheesecake should still wobble when you remove it from the oven.
- Cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. Then allow the cheesecake to cool at room temperature for at least an hour, then cover with foil and transfer into the refrigerator for 6 hours or overnight.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.
- PRO TIP: Place the cheesecake in the freezer 20-30 minutes before slicing to ease the cutting process. Then use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
- I decorated the pumpkin cheesecake with whipped cream and crumbs of Biscoff.
Oriana’s Notes
This time I used Biscoff crumbs instead of graham cracker crumbs. Highly recommended.
STORE: Refrigerate leftovers uncovered to avoid condensation building up for 5 days.
FREEZE: Cheesecakes are freezer-friendly! Just follow these simple steps:
- Let it cool to room temperature.
- Put the cheesecake in the freezer, uncovered, 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
- Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
- Remove the band from the pan.
- Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
- Then use two large spatulas to carefully lift the cheesecake over to the plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break.
- Wrap it tightly with plastic wrap, then put it back in the freezer.
- Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
- Make sure all your ingredients are room temperature.
- Leaky pans are a cheesecake’s arch-nemesis so make sure the cheesecake pan is well wrapped in foil. I like to line the base of my pan with a large layer of non-stick aluminum foil and then Wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top. This is my fave springform.
- Avoid overcooking the cheesecake or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to set as it cools on the counter.
- To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan.Don’t remove the sides of the pan yet.
- Eggless Pumpkin Cake
- Eggless Pumpkin Snickerdoodles
- Easy Eggless Pumpkin Pie
- Easy Eggless Pecan Pie
- Cakey Eggless Pumpkin Cookies
- Eggless Salted Caramel Apple Cheese Danish
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
Nutrition
Calories: 440kcalCarbohydrates: 29gProtein: 6gFat: 34gSaturated Fat: 19gFiber: 1gSugar: 19g
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- Springform Pan
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- Magnetic Measuring Spoons Set
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- Kitchen Scale
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- Icing Spatula
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I’ve made 2 other of your eggless Cheesecake recipes and they only called for 24 oz of cream cheese. When I made this one, there was way too much batter for a 9 inch pan. Could this be a mistake? Should there only be 24 oz instead of 32? All other ingredients are the same.
Hello Shelly! It’s not a mistake. Since this recipe has pumpkin puree, I added more cream cheese to make sure it sets properly and the cheese flavor doesn’t fade. Did your pumpkin cheesecake set well the first time you make it? did you like it?
Hello, I would like to know what size can of pumpkin? This sounds fantastic
Hello Sandra! Sorry about that… 425 gr – 15 oz. Thanks for your interest in my recipe. Please come back and let me know how you like it =)