This Eggless Pumpkin Cheesecake is creamy, silky, and spiced just right, with a buttery graham cracker crust and no cracks in sight. It’s egg-free by design, so everyone at the Thanksgiving table gets a slice of the showstopper. Make it a day or two ahead and let the fridge do the work.
Want an easier version with no springform pan and no water bath? Try my Biscoff pumpkin cheesecake pie. If you prefer the classic version, check out my Best Eggless Cheesecake recipe!
Oriana’s Thoughts On The Recipe
Look no further for the BEST 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 or for your Thanksgiving table.
I’ve tested this cheesecake more times than I can count to make sure it turns out creamy and crack-free every single time. You don’t need fancy ingredients or complicated steps—just a little patience and my tried-and-true method. And the best part? It’s completely egg-free.
Why You’ll Want to Try My Recipe
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
You only need a few basic staple ingredients for cheesecake.
For the crust, you will need Graham cracker crumbs, melted butter, and sugar. You can also use digestive biscuits, gingersnaps, or Biscoff instead of Graham crackers. I like to use my food processor to make cracker crumbs. For a gluten-free crust, use your favorite gluten-free crackers/biscuits.
For the filling, you will need:
- Cornstarch: This ingredient will help the cheesecake to set. If you’re allergic to corn, you can use potato starch 1:1.
- Cream cheese: Use the full-fat version that comes in blocks. Dairy-free alternative: Violife Just Like Cream Cheese Original.
- Brown sugar: I prefer light brown sugar, so the cheesecake is not too dark in color.
- Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home. Dairy-free alternative: Tofutti Better than Sour Cream.
- Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
- Sweetened condensed milk: Use the full-fat version for better results. Dairy-free alternative: NATURES CHARM Sweetened Condensed Oatmilk.
- Pumpkin pie spice: This blend of ground cinnamon, nutmeg, cloves, and allspice is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp of cinnamon, ¼ tsp of nutmeg, ¼ tsp of cloves, and ¼ tsp of allspice.
- Salt: Just a pinch to balance out all the flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute dairy-free butter. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese: I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy whipped cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk- and wheat-free alternative, but the label warns that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Step 1 – Make the Graham Cracker Crust
- Step 2 – Make the Pumpkin Cheesecake Filling
- Step 3 – Pour the Mixture Over the Crust
- Step 4 – Prepare the Water Bath
- Step 5 – Bake and let it cool until well set
Pro Tips & Troubleshooting
Cheesecake is one of those desserts you have to plan in advance, because it takes a long time to chill and set. Here’s how to avoid the most common problems.
A Cracked Top: Overbaking and cooling too fast are what make a cheesecake crack. Pro Tip: Take it out while the center still wobbles, because it keeps setting as it cools. Then cool it on a wire rack for 15 minutes and run a knife between the cheesecake and the inside of the pan (don’t remove the sides of the pan yet).
Water Seeping Into the Crust: Leaky pans are a cheesecake’s arch-nemesis. Pro Tip: Line the base of the pan with a large layer of non-stick aluminum foil, then wrap the outside in a double layer of heavy-duty foil, covering the underside and coming all the way to the top.
A Lumpy Filling: Cold ingredients don’t blend smoothly. Pro Tip: Make sure all your ingredients are at room temperature, and beat the cream cheese on low speed for 2-3 minutes until it is smooth and free of lumps.
Messy Slices: Cheesecake is soft and sticks to the knife. Pro Tip: Put the cheesecake in the freezer for 20-30 minutes before slicing, then use a thin knife dipped in hot water and wiped dry, and repeat before every single cut.
How To Make Stabilized Whipped Cream
Please don’t forget the stabilized whipped cream, which keeps it from getting watery or losing shape while waiting to be devoured. Making it is simple: just add a tablespoon of cornstarch per cup of heavy cream, along with the sugar.
What to Serve With
Pumpkin cheesecake is made for the holiday table, and it’s happiest after a whole cozy dinner. Start with Easy Slow Cooker Chipotle Beef Brisket, add BEST Eggless Cornbread on the side, and pour glasses of Easy Homemade Apple Cider for the table. Then bring out the cheesecake with a big spoonful of stabilized whipped cream on top.
Frequently Asked Questions
Yes, absolutely! You can make this cheesecake 2 – 3 days before and keep it in the refrigerator until ready to serve.
You can use digestive biscuits, gingersnaps, or Biscoff.
Your egg-free pumpkin cheesecake will last up to 3 days in the refrigerator. You can wrap it well and freeze it for up to two months.
You can leave the cheesecake in the springform pan until ready to serve.
Cornstarch helps the filling set, and the full-fat cream cheese, sour cream, and sweetened condensed milk keep it creamy. It’s egg-free by design, so there’s no egg replacer to buy.
Yes. For dairy-free, swap in vegan butter, Violife Just Like Cream Cheese Original, Tofutti Better than Sour Cream, and NATURES CHARM Sweetened Condensed Oatmilk. For gluten-free, use a wheat-free graham cracker; my Food Allergy Swaps section above has my favorite brands and what to watch for on the labels.
Try These Egg-Free Cheesecake Recipes Next!
Recipe Card
Eggless Pumpkin Cheesecake
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
Crust:
- 1 ¾ cups (175 g) graham cracker crumbs (about 27 square sheets of graham crackers)
- 1/3 cup (80 g) unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling:
- 4 tablespoons (40 g) cornstarch
- 1/2 cup (100 g) brown sugar (I use light brown sugar)
- 32 oz (907 g) cream cheese, softened (4 pkg 8oz. each)
- 1/2 cup (120 g) sour cream
- 15 oz (425 g) canned pure pumpkin puree
- 14 oz (397 g) sweetened condensed milk
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ( 5 ml) pure vanilla extract
- 1/4 teaspoon kosher salt
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).Tip: Alternatively, instead of wrapping the pan with foil, use my favorite cheesecake protector. A must-have if you make cheesecakes frequently.
- Preheat oven to 350º F (180º C).
- In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.
- Put the crumb 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.
- Bake for about 10 – 12 minutes, or until fragrant and a darker golden color. Let it cool until you prepare the filling.
Make the Filling:
- Mix cornstarch and brown sugar in a small bowl until smooth. Set aside.
- Place the cream cheese in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of lumps. Add the sugar/cornstarch mixture, 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 salt; beat until well incorporated. Turn off the mixer.
- Pour the mixture over the cooled 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 doesn’t come higher than the foil. Be careful not to spill water into the cheesecake batter.
Bake:
- Bake at 350ºF (180ºC) for 40 minutes or until the edges are barely puffed and the filling is slightly set. Next, turn the oven off and leave the cheesecake inside, with the door closed, for 40 more minutes. After that time has passed, take the cheesecake out of the oven and remove the pan from the water bath. 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 it with foil and transfer it to the refrigerator for 6 hours or overnight (best).
- 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 for 20-30 minutes before slicing to ease the cutting process. Then, use a thin knife that has been dipped in hot water and wiped dry. Repeat this step before every single cut.
- Decorate the pumpkin cheesecake with whipped cream and graham cracker crumbs, if desired.
- Let it cool to room temperature.
- Put the cheesecake in the freezer, uncovered, for 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. Freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute dairy-free butter. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream cheese: I like to use Violife Just Like Cream Cheese Original.
- Sour Cream: Use your favorite dairy-free sour cream. I use and recommend Tofutti Better than Sour Cream.
- Sweetened condensed milk: My favorite dairy-free substitute is NATURES CHARM Sweetened Condensed Oatmilk.
- Heavy whipped cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know it’s difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results.
- Gluten-Free: Graham Crackers: Use your favorite wheat-free graham cracker. I like Pamela’s gluten-free Graham Crackers, but they contain milk. Kinnikinnick S’moreables, Graham Style Cracker is another milk- and wheat-free alternative, but the label warns that it may contain eggs. Homefree Mini Ginger Snap Cookies are free of the 14 most common food allergens. So, if you are dealing with several allergies, make sure you find a safe alternative.
- 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.
- The 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
More Eggless Fall Recipes You’ll Love!
- Eggless Pumpkin Cake
- Eggless Easy Blueberry Cheesecake
- Easy Eggless Pistachio 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
Recipe Changelog:
- Originally posted in November 2019.
- Update: The post was edited in September 2023 to add more helpful information, with no changes to the recipe.
- Update: The post was updated again in September 2026 to add more helpful information, with no changes to the recipe.
It was the best recipe for pumpkin chesecake. Easy to follow!
Hello Shyla! That means so much to me — I’m really glad you found the recipe easy to follow and that it turned out so well for you. Pumpkin cheesecake is such a special treat, especially this time of year, and it makes me happy knowing it worked beautifully in your kitchen.
I’m wondering if you have a recipe for Pumpkin Cheesecake Bars. My son loves the Blueberry lemon cheesecake bars so I’m wondering if I can sub in pumpkin and mix with the cheesecake portion and bake like the recipe calls for. Or will the Pumpkin Cheesecake recipe work in a 9×9 square pan?
Thank you
Hello Tanya! I don’t have a pumpkin cheesecake bar version yet, but I can definitely try it! 🎃 If you want to experiment, you can use an 8×8 pan for thicker bars or a 9×13 for thinner bars. Bake for about 30–35 minutes, or until the edges are set and slightly puffy and the center only has a tiny jiggle.
It’s a hit every time I make it!
Hello Eliza! Yay! I’m so happy to hear that it’s a hit every time! 😊 Thank you for making the recipe and for sharing your feedback. It means so much to me!
I’ve made this for several years around the winter holidays and it has always come out great. I am allergic to wheat as well as eggs so I end up making my own graham crackers or sometimes, spicy ginger snap cookies. Both work well, but the ginger snaps seem to take it to the next level. I found that letting it refrigerate for 24 hours ensures it slices beautifully. It is a great recipe and I can’t wait for Thanksgiving this year.
Hello Julia! The spicy ginger snap crust sounds delicious. Thank you for sharing your wonderful feedback and review!
the best cheesecake I have ever tried. Thank you.
Hello Olga! Hello Ann! WOW … 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 haven’t 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 =)