Egg Free Pumpkin Cheesecake
This Egg Free Pumpkin Cheesecake is the perfect combination of pumpkin pie and cheesecake, with no eggs required. It's very easy to make, and a hit at every holiday party I've brought it to! Use GF grahams or cookies in the crust for a gluten free version.
Servings: 8
Ingredients
- 16 oz of cream cheese (two 8-ounce bricks)
- ⅓ cup brown sugar
- ⅓ cup granulated sugar
- ⅓ cup pumpkin puree (not pumpkin pie mix)
- 3 Tbsp milk
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat oven to 325F. Set aside a pre-made 9" graham cracker crust. If you choose to make your own crust, see Notes below before continuing. If using pre-made crust, go to Step 2.
- With an electric mixer (I use a simple handheld one), beat together cream cheese and sugars on medium-high until smooth and creamy.
- Add all remaining ingredients (pumpkin puree, milk, cornstarch, vanilla extract, pumpkin pie spice, cinnamon, and salt). Beat on low until ingredients are incorporated, then beat on HIGH for 2-3 minutes. Pause to scrape the sides as needed.
- Use a rubber spatula to spread cheesecake mix evenly into prepared crust and even out the top.
- Bake at 325F for approximately 40-45 minutes. Center will still jiggle at this point – this is just fine, it will set once it cools. Remove from oven, and cool at room temperature on cooling rack for about 1 hour.
- Cover and transfer to the refrigerator to chill for at least 4-6 hours (or ideally overnight) before serving. Baked cheesecake can also be covered tightly and frozen, to be served at a later date.
Notes
Instructions for Homemade Graham Cracker crust:
Preheat oven to 350F.
Stir together 1 1/2 cups finely crushed graham crackers, 1/4 cup granulated sugar, and 6 Tablespoons melted butter.
Press into 9 inch pie tin. Bake at 350F for about 8 minutes. Remove from oven and cool before filling.
Preheat oven to 350F.
Stir together 1 1/2 cups finely crushed graham crackers, 1/4 cup granulated sugar, and 6 Tablespoons melted butter.
Press into 9 inch pie tin. Bake at 350F for about 8 minutes. Remove from oven and cool before filling.