Eggless Pumpkin Cheesecake Recipe

Welcome to the decadent world of creamy cheesecakes with a seasonal twist! This Eggless Pumpkin Cheesecake Recipe combines the smooth richness of cream cheese with the comforting, spiced sweetness of pumpkin. Perfect for vegetarians or anyone looking to enjoy an egg-free dessert, this cheesecake is a showstopper for festive occasions or weekend indulgences. Paired with a chocolatey biscuit base and swirls of luscious dark chocolate, each bite is a harmonious blend of flavors and textures.

Ingredients

To ensure your cheesecake turns out perfectly, gather the following ingredients:

Ingredient	Quantity
Kaddu (Parangikai/ Pumpkin), chopped coarsely	3 cups
Britannia Cream Cheese	360 grams (divided into two portions of 180g each)
Brown Sugar (Demerara Sugar)	1 cup
Dark Chocolate	100 grams
Dry Ginger Powder	1/2 teaspoon
Cinnamon Powder (Dalchini)	1/2 teaspoon
Butter (unsalted), for greasing	1 teaspoon
Salt	A pinch
Oreo Biscuits (or any cream-free chocolate biscuits)	20 biscuits
Butter (unsalted), melted	2 teaspoons
Caster Sugar	1 cup

Preparation Time

Stage	Time Required
Prep Time	20 minutes
Cooking Time	50 minutes
Total Time	70 minutes

Servings

This recipe yields 6 generous servings of Eggless Pumpkin Cheesecake.

Cuisine

European-inspired with a delightful autumnal twist.

Course

Dessert

Diet

Vegetarian

Step-by-Step Instructions

Follow these detailed instructions for a foolproof cheesecake:

1. Preparing the Base

Line the Pan: Start by lining a 6-inch cheesecake pan with parchment paper cut to size for the bottom. Grease the sides of the pan lightly with butter to ensure easy release.
Prepare the Crust:
- Remove the cream from the Oreo biscuits.
- Grind the biscuits to a fine powder using a food processor or blender.
- Add the melted butter to the biscuit crumbs and mix well until the texture resembles wet sand.
Assemble the Base:
- Transfer the biscuit mixture to the prepared cheesecake pan.
- Spread evenly and press down firmly using the back of a spoon or a flat ladle to create a compact layer.
Bake the Base:
- Preheat your oven to 180°C (356°F) for 10 minutes.
- Bake the biscuit layer for 7 minutes. Once baked, set it aside to cool while you prepare the filling.

2. Making the Pumpkin Cheesecake Filling

Blend Pumpkin Mixture:
- Add the chopped pumpkin and 180 grams of cream cheese to a blender.
- Add the brown sugar and blend until smooth and creamy.
Add Spices: Transfer the mixture to a mixing bowl and stir in the dry ginger powder and cinnamon powder. Reserve 1/4 cup of this mixture for later use.
Prepare the Main Filling:
- To the remaining pumpkin mixture, add the remaining 180 grams of cream cheese.
- Whisk the mixture using a metal whisk or a hand mixer until completely smooth and free of lumps.
- Pour this creamy filling over the biscuit base in the cheesecake pan.

3. Preparing the Chocolate Swirl

Melt the Chocolate:
- Break the dark chocolate into smaller pieces and place them in a microwave-safe bowl.
- Microwave on high for 1 minute, stirring until smooth and glossy.
Create the Swirl:
- Combine the melted chocolate with the reserved 1/4 cup of pumpkin mixture.
- Drop spoonfuls of the chocolate mixture onto the surface of the cheesecake filling, leaving about 1-inch gaps between blobs.
- Use a chopstick or a sharp knife to swirl the chocolate into the pumpkin filling, creating a marbled effect.

4. Baking the Cheesecake

Cover the Cheesecake:
- Cover the pan with aluminum foil to prevent the top from over-browning.
Bake:
- Bake in the preheated oven at 180°C (356°F) for 50 minutes.
Cool:
- Remove the foil and allow the cheesecake to cool completely at room temperature.

5. Chilling and Serving

Refrigerate:
- Transfer the cooled cheesecake to the refrigerator and chill for at least 6-8 hours to set the flavors and texture.
Garnish:
- Just before serving, garnish with a dusting of icing sugar, a drizzle of melted chocolate, or fresh fruits for an extra touch of elegance.
Serve:
- Pair this Eggless Pumpkin Cheesecake with a refreshing Mango Iced Tea and a Fresh Fruit Bowl for a complete dessert experience.

Nutritional Information

Nutrient	Amount Per Serving
Calories	Approx. 400 kcal
Carbohydrates	45g
Protein	6g
Fat	20g
Fiber	2g
Sugar	30g
Sodium	150mg

Tips for Success

Ensure the cream cheese is at room temperature before blending to achieve a silky smooth texture.
For a firmer crust, press the biscuit base tightly and bake for the recommended time.
Allow ample chilling time for the cheesecake to set and for the flavors to meld beautifully.

This Eggless Pumpkin Cheesecake is sure to become a favorite on your dessert table, offering the perfect balance of creamy richness, spiced warmth, and a hint of chocolate indulgence. Give it a try and impress your loved ones with your baking prowess!