Cheeseless Pumpkin Cheesecake Recipe

Name: Cheeseless Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 600 millilitres pumpkin 1 pint jar, cut into small cubes (pie pumpkin is best or kent or butternut); 1/4 cup water; 1/2 cup sugar or more to 3/4 cup (depending on your taste); 1/4 teaspoon cinnamon or more to 1/2 teaspoon; 1/4 teaspoon nutmeg or more to 1/2 teaspoon, preferly fresh; 1/4 teaspoon ginger fresh, or more to 1/2 teaspoon; 1 pinch salt; 300 millilitres heavy whipping cream; 1 tablespoon gelatin, unflavored dissolved in A 1/4 cup boiling wate; 1 1/2 pkg (3 oz) buttermilk biscuits gingernut, or 1 pack gingernut & A 1/2 pack scotch finger biscuits for a milder flavour,; 1/2 cup butter melted, or margarine

Servings: persons

600 millilitres pumpkin 1 pint jar, cut into small cubes (pie pumpkin is best or kent or butternut)
1/4 cup water
1/2 cup sugar or more to 3/4 cup (depending on your taste)
1/4 teaspoon cinnamon or more to 1/2 teaspoon
1/4 teaspoon nutmeg or more to 1/2 teaspoon, preferly fresh
1/4 teaspoon ginger fresh, or more to 1/2 teaspoon
1 pinch salt
300 millilitres heavy whipping cream
1 tablespoon gelatin, unflavored dissolved in A 1/4 cup boiling wate
1 1/2 pkg (3 oz) buttermilk biscuits gingernut, or 1 pack gingernut & A 1/2 pack scotch finger biscuits for a milder flavour,
1/2 cup butter melted, or margarine

1
All measurements are approximate this was a wing-it invention and nothing was measured when I first made it so please taste as you go and adjust accordingly.
2
(That being said it was so good that I put it on the net -& that's something I've never bothered to do before)
3
Filling:
4
Put pumpkin into a microwave proof bowl, add water & cook on high until soft & mushy (about 7 minutes)
5
Transfer pumpkin & liquid to a saucepan and mash or blend with a stick mixer.
6
Add sugar, salt, cinnamon, nutmeg and ginger.
7
Simmer until thickened approx 10 minutes, add gelatin mixing in well, turn off stove and make base.
8
Once base is done add the whipping cream to pumpkin mixture and beat on high for 5 minutes, pour into base & refrigerate until firm
9
Base:
10
Crush biscuits into fine crumbs or blend in food processor, mix in the melted butter or margarine (use more or less if required the crumbs should stick together well when pressed firm but not be overly soaked)
11
Press into a springform pan to create a base and sides
12
Tip:
13
lining the springform pan with baking paper makes it much easier to get it out and onto a plate in one piece.

1131

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 600 millilitres pumpkin 1 pint jar, cut into small cubes (pie pumpkin is best or kent or butternut), 1/4 cup water, 1/2 cup sugar or more to 3/4 cup (depending on your taste), 1/4 teaspoon cinnamon or more to 1/2 teaspoon, and more.

Yes, Cheeseless Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheeseless Pumpkin Cheesecake

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