Crustless Pumpkin Cheesecake Recipe

This crustless pumpkin cheesecake recipe is the perfect fall dessert; rich, creamy and ... cheesecake!I read the boys a story about Leif the Lucky who observed a king order a man to gorge himself on food in an attempt to kill him (and teach him a lesson…) and it has left me contemplating what I would want to die from over eating. Unequivocally, if I could choose it would be from eating too much cheesecake. It just seems like the most pleasant way to go. Rich, creamy, delicate cheesecake.

I have a very favorite cheesecake recipe, and I have resigned myself to making it only once a year (Easter) because we tend to inhale it at an embarrassing rate.

But one of Paul’s favorite things is pumpkin desserts, and I thought I would get bonus wife points and make him a pumpkin cheesecake. And because I adore my original cheesecake recipe I decided that I would work on converting it into a pumpkin cheesecake recipe.

That’s no easy task.

I read dozens of pumpkin cheesecake recipes and read the cheesecake tips and tricks and asked some smart friends and came up with a few ideas for my own pumpkin cheesecake recipe … tried one and we loved it and it’s here for good.

This crustless pumpkin cheesecake recipe is the perfect fall dessert; rich, creamy and ... cheesecake!A few random tips for making this pumpkin cheesecake recipe

Adding pumpkin to a recipe is going to change the texture – it’s more moisture. It’s not bad, it just does something a little different than the original recipe. Some useful cheesecake tips:

1. Squeeze out some of the moisture from the pumpkin in a paper towel or dish cloth.

2. Marble the cheesecake, as I did. By pulling out some of the cheesecake mixture before the pumpkin and spices are added you will have a firmer plain cheesecake to blend with the pumpkin cheesecake. The textures compliment each other – as you can see in the picture I didn’t get the plain cheesecake quite low enough in the pan. I will be trying to fix that next time I make this. I may also reserve more than just 1 cup of plain cheesecake mixture.

3. Use a bain marie – I make my own as noted in the recipe. I have never made one without one, but have read enough that it’s convinced me it is a must have!

4. Use room temperature ingredients. This allows the ingredients to fully blend and you will have a perfectly smooth cheesecake!

This crustless pumpkin cheesecake recipe is the perfect fall dessert; rich, creamy and ... cheesecake!Hello pumpkin cheesecake yumminess. Like the original, this one is gluten free all by itself – it’s a New York style cheesecake, which means no crust. Which, in case you missed the obvious, means more yummy creamy deliciousness on your plate. This is the only way to eat a cheesecake, whether you are gluten free or not. It’s just … satisfying. Totally worth an extra tummy roll or two.

In case you missed it and want the original cheesecake recipe in all its glorious, creamy, delicateness, the recipe for that is here.

Pumpkin Cheesecake Recipe

Pumpkin Cheesecake Recipe

Ingredients

  • 5 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 4 8oz packages cream cheese, room temperature
  • 8 TBS (one stick) butter, room temperature
  • 1 and 1/2 cups sugar
  • 2 TBS cornstarch
  • 1 and 1/2 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp cinnamon
  • 1 and 1/2 tsp ginger
  • 1 tsp allspice

Instructions

  1. Butter the inside of a 10 inch spring form pan. Wrap aluminum foil around the outside of the spring form pan to keep water out for when it is placed in the bain-marie. Preheat oven to 300* F.
  2. In a large mixing bowl beat the eggs and the sour cream until well blended.
  3. In a second bowl beat the cream cheese and butter until smooth. Combine with the blended egg and sour cream and beat until smooth.
  4. Add the sugar, cornstarch, and vanilla and beat thoroughly.
  5. Remove 1 cup of this plain cheesecake mixture and set aside for step 7.
  6. Add pumpkin puree and spices to the mixing bowl with remaining cheesecake mixture and mix thoroughly.
  7. Pour pumpkin cheesecake mixture into the prepared spring form pan. Spoon plain cheesecake mixture throughout, swirling the the spoon for a marbled look.
  8. Place into a roasting pan (or other large pan – large enough so the sides of the spring form don’t touch the pan). Place in the oven and pour enough hot water in the pan to reach half way up the spring form pan. This is your homemade bain-marie. It does the job!
  9. Bake for 2 hours and 5 minutes and test with kabob stick inserted in cake. (this may crack the cake, but I’m not sure how else to test the inside, once you have confirmed how long your oven takes to bake the cheesecake you can skip this step and have a flawless cheesecake!)
  10. Carefully remove cheesecake from water bath (it’s hot!) and peel aluminum foil off from around the pan. Let cheesecake sit on the counter until it completely cools, about four hours. Cover and refrigerate until well chilled. For maximum flavor, let chill for at least 8 hours or overnight. Serve chilled.
  11. Optional: top with candied pecans for a perfect fall companion.
http://www.jessicalynette.com/food/pumpkin-cheesecake-recipe/

This crustless pumpkin cheesecake recipe is the perfect fall dessert; rich, creamy and ... cheesecake!

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Jessica Lynette

3 Comments

  1. Looks great Jessica! I think I’ll try the recipe soon, possibly with a sugar substitute. If I do, I’ll let you know how it turns out 🙂

    • Yes! Please do let me know if you use an alternative, Sherri! I have cut the sugar down to 1 cup, and been happy with it, but I haven’t tried any alternatives.

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