Crustless Pumpkin Cheesecake (Gluten Free)
This Crustless Pumpkin Cheesecake recipe is easy and tastes like pumpkin pie! It's gluten free and topped with cinnamon caramel sauce.
Servings: 8
Calories: 270kcal
Equipment
- Springform Pan
Ingredients
- 1 cup pumpkin puree not pumpkin pie filling
- 6 large eggs separated
- 8 oz. cream cheese room temperature, full fat
- ½ cup sugar
- 1 tsp. vanilla extract
- 3 Tbsp. butter
- ¾ cup brown sugar
- ⅓ cup heavy whipping cream
- ½ tsp. cinnamon
- generous pinch kosher salt
- cooking spray
Instructions
For The Pumpkin Cheesecake:
- Heat oven to 350 degrees Fahrenheit.
- Separate 6 eggs. Place the yolks in one bowl and the whites in another bowl.
- Whip one 8 oz. block of room temperature full fat cream cheese with a hand mixer or KitchenAid mixer until light and fluffy.It's very important that the cream cheese is room temperature, or the cheesecake will be chunky and dense.
- Add whipped cream cheese to the egg yolks along with 1 cup of pumpkin puree, ½ cup sugar, and 1 tsp. vanilla. Mix until all the ingredients are combined.
- Place the egg whites into a Kitchen Aid stand mixer and beat on medium-high speed with the whisk attachment for 7 to 8 minutes or so or until the meringue has formed stiff peaks.
- Add the meringue to the pumpkin batter one scoop at a time. Fold the meringue in slowly until it is all incorporated. Be careful not to mix too vigorously or mixture will fall.
- Spray a springform pan generously with cooking spray.
- Pour the cheesecake batter into the sprayed pan and spread evenly.
- Wrap the springform pan tightly in aluminum foil and place into a rectangular cake pan. The round cake pan should fit snugly into the cake pan. Pour an inch or so of water into the rectangular cake pan being careful not to get any water in the cheesecake batter.
- Carefully place the cake pan into the oven and bake for 40 minutes. Once it has baked for 40 minutes, turn off heat and keep in oven for an additional 15 minutes.
- Once the cheesecake has baked remove from oven and let cool completely.
For The Caramel Sauce:
- Melt 3 Tbsp. butter in a small sauce pan over medium-low heat. Add ¾ cup or so of brown sugar into the butter, stirring constantly. Once the sugar has melted, slowly add ⅓ cup or so of heavy whipping cream. Whisk this mixture constantly to prevent burning. Once the caramel sauce has reduced a bit and is creamy add ½ tsp. cinnamon and a generous pinch of salt. Remove from heat.
- To Serve: Cut the cooled cheesecake into pieces and drizzle with the desired amount of the caramel sauce.
Nutrition
Serving: 2cups | Calories: 270kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 102mg | Potassium: 157mg | Fiber: 1g | Sugar: 34g | Vitamin A: 5267IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg