Eggless Pumpkin Cheesecake Recipe (2024)

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Ingredients You’ll Need

You only need a few basic staple ingredients for cheesecake.

Ingredients Notes & Substitutions

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 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, learnHow 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 recommendLibby’s100% Pure Pumpkin.
• Sweetened condensed milk: Use the full-fat version for better results. Dairy-free alternative: NATURES CHARM Sweetened Condensed Oatmilk.
• Pumping pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp 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, tryhomemade vanilla extract!

Step By Step Recipe Photo Tutorial

Step 1 – Make the Graham Cracker 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.

Step 2 – Make the Pumpkin Cheesecake Filling

Place the cream cheese and brown sugar in the bowl of an electric mixer and 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 about 1-2 minutes. Add the pumpkin spice, vanilla extract, and cornstarch mixture; beat until well incorporated.

Step 3 – Pour the Mixture Over the Crust

Tap gently to remove any air bubbles.

Step 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 doesn’t come up higher than the foil.

Step 5 – Bake and let it cool until well set

Bake and let it cool until well set.

How To Unmold Cheesecake

1. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
2. Remove the band from the pan.
3. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
4. 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, carefully transfer it to a cake plate.
5. Serve whipped cream, if desired.

How To Cut Cheesecake

First, 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 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 simple! Just add a tablespoon of cornstarch per cup of heavy cream along with the sugar.

Storing & Freezing Instructions

Store:Refrigerate leftovers in the fridge 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 lift the cheesecake over to the plate carefully. 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.

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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 abouteggless baking.