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.
Servings 12 slices
Calories 563kcal
Equipment
Ingredients
Crust:
- 1 ¾ cups (175 g) graham cracker crumbs (about 27 square sheets graham cracker)
- 1/3 cup (80 g) unsalted butter, melted
- ¼ 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 (I use light 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
- Pinch of 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).
- 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 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.
- Bake for about 10-15 minutes, or until fragrant and a darker golden color. Let it cool unitl you prepera the filling.
Make the Filling:
- 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 about minutes. Add the pumpkin spice, vanilla extract, pinch of salt and cornstarch mixture; 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 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. 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 graham cracker crumbs, if desire.
Notes
Crust: 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, 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.
- 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
Calories: 563kcal | Carbohydrates: 51g | Protein: 9g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 370mg | Potassium: 348mg | Fiber: 2g | Sugar: 39g | Vitamin A: 6840IU | Vitamin C: 3mg | Calcium: 209mg | Iron: 1mg