Crustless Pumpkin Cheesecake (Gluten Free)
This Crustless Pumpkin Cheesecake is light and fluffy! It's made with cream cheese, pumpkin puree, cinnamon, and topped with caramel sauce.
Servings: 8
Calories: 426kcal
Equipment
- Springform Pan 9-inch
- Hand Mixer or Stand Mixer
Ingredients
For The Pumpkin Cheesecake:
- 1 cup pumpkin puree not pumpkin pie filling
- 6 large eggs separated
- 8 oz. cream cheese full fat, room temperature
- ½ cup granulated sugar
- 1 tsp. vanilla extract
- cooking spray
For The Caramel Sauce:
- 3 Tbsp. unsalted butter
- ¾ lightly packed cup brown sugar
- ⅓ cup heavy whipping cream
- ½ tsp. cinnamon
- ⅛ tsp. kosher salt
Instructions
For The Pumpkin Cheesecake:
- Heat oven to 350 degrees Fahrenheit.
- Spray both bottom and sides of a 9-inch springform pan with cooking spray to prevent the cheesecake from sticking to the surface as it bakes.
- Separate 6 large eggs into two bowls - place the egg whites in one bowl and the egg yolks in a separate bowl.
- Place one 8 oz. block of room temperature full-fat cream cheese in a third mixing bowl. Whip the cream cheese for 1-2 minutes until it is light and creamy using a hand mixer or a stand mixer.
- Add the whipped cream cheese to the egg yolks along with 1 cup of pumpkin puree (not pumpkin pie filling), ½ cup sugar, and 1 tsp. of vanilla extract. Mix until completely combined using a hand mixer or stand mixer. The mixture should be smooth and creamy.
- Whip the egg whites using the whisk attachment of a stand mixer or a hand mixer. Whisk the egg whites for 5-6 minutes on medium speed, or until stiff peaks have formed (the egg whites will turn into a meringue at this point).
- Add the egg whites to the pumpkin batter a bit at a time and fold it in using a whisk. Make sure to incorporate the egg whites carefully and don't mix too aggressively, or the batter will lose its "springiness" and fall flat.
- Pour the pumpkin cheesecake mixture into the greased springform pan and spread the top evenly with a spatula.
- Wrap the base of the springform pan tightly with foil to prevent any water from leaking into the cheesecake.Place the foil-wrapped springform pan into a rectangular pan.
- Pour an inch or so of water into the rectangular pan (careful not to get any in the batter).Carefully place the pan in the oven and bake for 42 minutes.
- Once the 42-minute mark hits, turn the oven off and keep the cheesecake in there for another 15 minutes.At this point, the top should be nice and golden and the cheesecake should be finished cooking. The edges should pull away from the pan and the cheesecake should jiggle a bit.
- Remove the pan from the oven and then carefully remove the springform pan from the larger one, remove the foil, and allow the cheesecake to cool for 1-2 hours before serving.
For The Caramel Sauce:
- Place a sauce pot on the stove top and heat to medium-low.
- Add 3 Tbsp. of unsalted butter to the pot and allow the butter to melt.Add ¾ cup of lightly packed brown sugar and slowly allow the brown sugar melt into the butter. Stir the mixture with a small whisk.Once the mixture is combined, slowly add ⅓ cup of heavy whipping cream to the pot, whisking constantly. Simmer the caramel sauce on low heat for 4-5 minutes, or until it reaches a creamy consistency.
- Add ½ tsp. of ground cinnamon and ⅛ tsp. of kosher salt to the caramel sauce. Continue to stir until combined. The key to caramel sauce is to stir constantly so that it doesn't burn.Once the caramel sauce is smooth and coats the back of a spoon, remove from heat and set aside.
- To Serve: Serve the sliced cheesecake drizzled with desired amount of caramel sauce.
Notes
Nutritional values may vary depending on how much of the caramel sauce is used.
Make sure to use pumpkin puree and not pumpkin pie filling.
Feel free to use dark brown sugar instead of light brown sugar if you prefer.
It's essential that the cream cheese is at room temperature, or the texture of the cheesecake will be dense and lumpy.
Baking times may vary slightly.
Nutrition
Serving: 2cups | Calories: 426kcal | Carbohydrates: 33g | Protein: 41g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 1675mg | Potassium: 756mg | Fiber: 1g | Sugar: 26g | Vitamin A: 5374IU | Vitamin C: 1mg | Calcium: 833mg | Iron: 2mg