Eggless Pumpkin Cheesecake, for all you good people who’ve been waiting for it! Like all the other cheesecake recipes on LinsFood, this is a very easy recipe too. Creamy, sweet, with autumnal spices and hints of smokiness, this make ahead dessert is what you need to be making right now!
Table of contents
But first an apology. To all of you who are waiting for the eggless coffee cheesecake recipe I promised, it’s coming! I’m sorry it’s taking longer than expected to deliver.
When 40% of one’s audience is from the US, one has to get on the pumpkin bandwagon at some point! I’m a bit late to the party, but I’m sure you’ll agree that this eggless pumpkin cheesecake makes it worth the wait!
Making our Egg Free Pumpkin Cheesecake
This easy eggless pumpkin cheesecake recipe is super easy. This is what we’ll be doing:
- First, we make the biscuit base (10 minute baking time).
- Then we make the cheese and pumpkin filling.
- Bake for 1 hour 20 minutes.
- Leave to cool to room temperature.
- Then it goes in the fridge for overnight chilling.
- Top with ground coffee beans before serving (more below).
Eggless Pumpkin Cheesecake Recipe
All the eggless cheesecake recipes on this site are based, to some extent or other, on the Eggless New York Cheesecake recipe here.
We’ll look at some of them in slightly further detail below, but in our egg free pumpkin cheesecake, these are the ingredients we use:
- cream cheese
- pumpkin purée
- soured cream (half the amount) or yoghurt
- pumpkin spice mix (mixed spice in the UK)
- optional bourbon
- base made up of ginger biscuits and butter
Eggless Pumpkin Cheesecake Ingredients
So let’s briefly take a look at some of the ingredients in our easy pumpkin cheesecake that aren’t found in the others.
We’re using the canned version, because not only is it easier, but well, that’s what it’s for! Whatever the brand you use, whether it’s Libby’s or America’s Finest, all that matters is that it shouldn’t contain anything else, just 100% pumpkin in its ingredients list. Ideally.
I know depending on where in the world you are, that may not always be possible. So just get the best you can find. This is the one I am currently using as it’s what’s available to me from Ocado, the folks who deliver my groceries.
If you prefer to make your own pumpkin purée for our cheesecake, that’s fine too. Hit me up with a message if you need instructions for that.
Coffee in our Pumpkin Cheesecake
We use a very small amount of coffee in the eggless pumpkin cheesecake filling to add depth and lift the flavour. Pumpkin and coffee have a natural aromatic affinity, the sweetness and almost nutty constitution of the former is beautifully complemented by the bitter and smoky dark roasted arabica beans.
I’m using coffee in two ways. Firstly, we add a tiny amount of room temperature, freshly brewed coffee to the filling. You won’t really taste the coffee, it just adds complexity to the smoothness of the cheese and pumpkin.
Then, just before serving, we sprinkle the top of our pumpkin cheesecake with a light layer of fresh ground coffee beans. Trust me on this, it will enhance the overall flavour. You won’t notice any bitterness at all. Just a smoky, nutty hint with each bite.
You can use instant coffee for the filling but NOT for the topping. This is because the instant coffee granules will start to dissolve on your cheesecake and create a mess.
Can Half Fat Cream Cheese be used to bake Cheesecake?
Absolutely! And the good news is, you don’t have to compensate for the reduction in fat by adding anything else. Your eggless pumpkin cheesecake will be just as delicious, with much less fat!
Water Bath for Cheesecakes
Call me lazy but I can’t be bothered with water baths when baking cheesecakes, unless I’m baking them for clients and not planning to top them. The odd crack on the surface don’t bother me, if the cake is for the family.
However, if you prefer a pristine smooth eggless pumpkin cheesecake top, by all means, bake your cheesecake with an oven proof dish filled with water, on the lowest shelf. See recipe instructions.
ps: overbeating your cheesecake encourages cracks.
Ok then, shall we get our aprons on?
More Eggless Cheesecake Recipes
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Eggless Pumpkin Cheesecake
- tabletop mixer or handheld beaters and bowl
- 9" (23cm) springform cake pan
- a medium bowl to mix the flours and spices in
- spatulas and spoons
- baking pan half filled with water (for water bath)
- an oven
- 200 g ginger biscuits plain, called ginger nuts in the UK
- 100 g salted butter melted
- 1 tsp pumpkin spice mix or mixed spice
Pumpkin Cheesecake Filling
- 3 Tbsp cornflour cornstarch in the US
- 3 Tbsp plain flour (all purpose)
- 750 g soft cream cheese full or low fat
- 200 g light brown soft sugar
- 125 ml soured cream or yoghurt (full or low fat)
- 425 g pumpkin purée from a can, or make your own with a blender
- ¼ cup very strong coffee, at room temperature (made with 1 Tbsp coffee grounds)
- 2 Tbsp bourbon optional, skip if you don't do alcohol
- 1 tsp ground coffee beans
- ice cream or whipped cream to serve
Bake the cheesecake the day before you are planning to serve it, for the best results.
- Preheat oven to 200˚C (390˚F/180˚C Fan).
- Grease, line and grease again, a 9 inch/23cm springform tin, including the sides. If you let the baking paper hang over the base slightly, you'll be able to remove the cheesecake easier. But be careful when you are pouring the filling, make sure it's inside the baking paper sides.
- Place the biscuits in the food processor or chopper and pulse to get fine crumbs.
- Add the melted butter (through the feed tube if you have one) and pulse until it’s all thoroughly mixed. You’ll end up with a mixture that looks like dark wet sand.
- Carefully press this biscuit mix onto the bottom of your greased pan, patting it and packing it flat with your palm.
- Bake in the oven for 10 minutes. When done, I like to keep it out to cool for 5 minutes on a wire rack (set the timer if you might forget!), then straight in the fridge while I get the cheesecake done.
The Pumpkin Cheesecake Filling
- Half fill a separate baking tin with water and place on the lowest rack of your oven, and close the door. This is for your water bath. When you place your cheesecake in later, your oven will be steaming, which is the condition we want if using a bath. See my notes above, in the main post.
- Mix the cornflour, plain flour and pumpkin spice in a bowl, and set aside.
- In a tabletop mixer (or large bowl with handheld whisk), beat the cream cheese and sugar on medium-low until creamy for 1 minute.
- Next, add the flour and spice mix, beating on low for just 30 seconds, scraping down the sides if you have to.
- Add the soured cream, whisking for only about 30 seconds. Don’t over beat.
- Add the pumpkin purée, coffee and bourbon (if using) and beat for another 30 seconds. Then, using your spatula, stir again, lightly, reaching and scraping the bottom of your mixing bowl to get to the "white parts". Just about 10 seconds of this, don't overmix.
- Get your cake pan with the baked base out of the fridge. If it's not airtight, double wrap the base of your cake pan in aluminium foil. This is to prevent the cake mix from dripping onto your oven floor. If you're not sure, do it anyway.
- Bake at the initial high temperature for 20 minutes. This aids the rise.
- Reduce the temperature to 110˚C(230˚F/90˚C Fan) and bake for another hour. When done, the cake should have a very slight wobble in the middle. But don't worry too much if it doesn't.
- Let it cool to room temperature on the kitchen counter.
- Cover loosely with foil and refrigerate overnight.
The Next Day
- Carefully loosen the sides of your springform cake pan.
- Then very gently lift the cake off the base. Slide a butter knife very carefully under the baking paper on one side. You'll find the cake comes away very easily after that. Peel the paper off.
- Place on your serving dish or cake stand and sprinkle the ground coffee beans all over. Trust me on this. The cake will taste better for it. If you're not sure, just give it a super light sprinkle. You can always add more after tasting. Serve with cream or ice cream.