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!
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. However, baking it 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.
Youāve got to try it to believe how good it is.
INGREDIENTS YOU’LL NEED
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
1 – Make the Crust
- 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.
2 – Make the Cheesecake Filling
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.
3 – Pour the mixture over the crust.
Tap gently to remove any air bubbles.
4 – Prepare the Water Bath
Place the springform pan into a larger pan and pour boiling water into the pan, careful to make sure the water level doesnāt come up higher than the foil.
5 – 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 cheesecakeās 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, itās 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. Donāt 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 wonāt 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 wonāt 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
First, 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 donāt forget the stabilized whipped cream that guarantees your whipped cream wonāt get watery and lose shape while waiting to be devoured.
HOW TO MAKE STABILIZED WHIPPED CREAM
Making stabilized whipped cream is pretty simple! 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
Equipment
Ingredients
Crust:
- 1 Ā¾ cups (175 g) graham cracker crumbs (about 27 square sheets graham cracker)
- 1/3 cup (80 g) unsalted butter, melted
- Ā¼ cup (50 g) granulated sugar
Filling:
- 3 tablespoons (30 g) cornstarch
- 3 tablespoons (45 ml) water
- 32 oz (907 g) cream cheese, softened (4 pkg 8oz. each)
- 1/2 cup (100 g) brown sugar
- 1/2 cup (120 g) sour cream
- 15 oz (425 g) pure pumpkin puree
- 14 oz (397 g) sweetened condensed milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ( 5 ml) pure vanilla extract
Instructions
Make the Crust:
- Lightly grease a 9-inch round springform pan and line it with parchment paper. Next, 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.
Make the Filling:
- Preheat oven to 350Āŗ F (180Āŗ C).
- 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 the mixer.
- Pour the mixture over the crust; tap gently to remove any air bubbles.
Prepare the Water Bath:
- Place the springform pan into a larger pan and pour boiling water into the pan until the water is about halfway up the sides of the cheesecake pan. Do it carefully to make sure the water level doesnāt come up higher than the foil. Be careful do not to split water into the cheesecake batter.
Bake:
- Bake for 40 minutes or until the edges are barely puffed, but the filling is slightly set. Next, turn the oven off and leave the cheesecake in the oven with the door closed for 40 minutes. After that time passed, take the cheesecake out of 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. Donāt 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.
- 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 wonāt 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 at room temperature.
- Leaky pans are a cheesecakeās 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.Ā
- 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, itās 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. Donāt 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
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Mommyāsns
You’ve asked, Iāve answered! Read on for a handful of answers to the most frequently asked questions aboutĀ Eggless Baking.
Originally posted November 2019, post content edited to add more helpful information, no change to the recipe in September 2021.
the best cheesecake I have ever tried. Thank you.
Hello Olga! Hello Ann! WOW ā¦ what a compliment =) It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! =)
This cheesecake was a bit hit at Thanksgiving! Thanks for the great recipe! Btw, I skipped the boiling water bath because I didn’t have a big enough pan for it and it turned out fine.
Hello Liz! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. Happy Holidays! xo
Hi Oriana
Mangoes are in season here. I was wondering if I could make a mango cheesecake by replacing the pumpkin puree with mango puree and skipping the pumpkin spice? Thanks in advance!
Hello Ramya! I havenāt tested it personally, but you can certainly give it a try. Let me know how it turns out for you!
Hi
I replaced the pumpkin puree with mango puree. Skipped the pumpkin spice. And used mango essence instead of vanilla. And it was heavenly! The best cheesecake I’ve ever had. I can’t thank you enough for the wonderful eggless recipes you have given me!
Hello Ramya! It sounds like you nailed it! Thanks so much for sharing your feedback.
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 =)