Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table. The recipe includes step-by-step photos and lots of tips.

If you prefer the classic version, check out my Best Eggless Cheesecake recipe! 

Egg-Free Pumpkin Cheesecake Highlights

Look no further for the BEST Eggless Pumpkin Cheesecake recipe! This Eggless Pumpkin Cheesecake is creamy, silky, and smooth. It combines all the flavors of fall together like no other—the perfect dessert for fall parties.

Preparing cheesecake is pretty simple. However, baking it could be a little tricky. Many things can go wrong, like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have added a few tips in this post that will help to create cheesecake perfection.

You’ve got to try it to believe how good it is.

Eggless Pumpkin Cheesecake over a cooling rack.

Ingredients You’ll Need

You only need a few basic staple ingredients for cheesecake.

Ingredients needed to make egg-free pumpkin Cheesecake with name tags.

Ingredients Notes & Substitutions

For the crust, you will need:

  • Graham cracker crumbs, unsalted butter, and sugar. You can also use digestive biscuits, gingersnaps, or Biscoff instead of Graham crackers.

For the filling, you will need:

  • Cornstarch: This ingredient will help the cheesecake to set. If you’re allergic to corn, you can use potato starch 1:1.
  • Cream cheese: Use the full-fat version that comes in blocks.
  • Brown sugar: I prefer light brown sugar, so the cheesecake is not too dark in color.
  • Sour cream: I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
  • Pumpkin puree: It must be pure pumpkin puree, not pumpkin pie filling. I use and recommend Libby’s 100% Pure Pumpkin.
  • Sweetened condensed milk: Use the full-fat version for better results.
  • Pumping pie spice: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is not available in your country, you can use 2 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp allspice.
  • Salt: Just a pinch to balance out all the flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
  • Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!

Step By Step Recipe Photo Tutorial

Step 1 – Make the Crust

  • Line and wrap with foil the springform pan very well to avoid the water coming in.
  • Mix the crust ingredients.
  • Press the crumbs down into the base and up the sides.

Step 2 – Make the Pumpkin Cheesecake Filling

Place the cream cheese and brown sugar in the bowl of an electric mixer and beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sour cream and pumpkin puree and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for about 1-2 minutes. Add the pumpkin spice, vanilla extract, and cornstarch mixture; beat until well incorporated.

Step 3 – Pour the Mixture Over the Crust

Tap gently to remove any air bubbles.

egg-free pumpkin Cheesecake filling being poured into a springform pan.

Step 4 – Prepare the Water Bath

Place the springform pan into a larger pan and pour boiling water into the pan, careful to make sure the water level doesn’t come up higher than the foil.

an unbaked egg-free pumpkin Cheesecake in a springform pan into a larger pan with boiling water.

Step 5 – Bake and let it cool until well set

Bake and let it cool until well set.

egg-free pumpkin Cheesecake in a springform pan over a cooling rack.

Recipe Tips

Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.

Make sure all your ingredients are at room temperature.

The Leaky pans are a cheesecake’s arch nemesis so make sure the cheesecake pan is well wrapped in foil. I like to line the base of my pan with a large layer of non-stick aluminum foil and then Wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top.

Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to set as it cools on the counter.

To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then, carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

overhead view of a sliced Eggless Pumpkin Cheesecake over a cooling rack. spoons on the side.

How To Unmold Cheesecake

  1. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
  2. Remove the band from the pan.
  3. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
  4. Then, use two large spatulas to carefully lift the cheesecake over to the serving plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break. Then carefully transfer it to a cake plate.
  5. Serve whipped cream, if desired.

How To Cut Cheesecake

First, place the cheesecake in the freezer for 20-30 minutes before slicing to ease the cutting process. Then use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.

Please don’t forget the stabilized whipped cream that guarantees your whipped cream won’t get watery and lose shape while waiting to be devoured.

How To Make Stabilized Whipped Cream

Making stabilized whipped cream is pretty simple! Just add a tablespoon of cornstarch per cup of heavy cream along with the sugar.

Storing & Freezing Instructions

Store: Refrigerate leftovers uncovered to avoid condensation building up for 5 days.

Freeze. Cheesecakes are freezer-friendly! Just follow these simple steps:

  • Let it cool to room temperature.
  • Put the cheesecake in the freezer, uncovered, for 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
  • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
  • Remove the band from the pan. Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
  • Then use two large spatulas to carefully lift the cheesecake over to the plate. Be sure the cheesecake is well balanced/supported, so it won’t crack or break.
  • Wrap it tightly with plastic wrap, then put it back in the freezer. Freeze for up to 2 months.
  • When ready to use, thaw overnight in the refrigerator.

Frequently Asked Questions

Can I make this recipe in advance?

Yes, absolutely! You can make this cheesecake 2 – 3 days before and keep it in the refrigerator until ready to serve.

What can I use instead of graham crackers?

You can use digestive biscuits, gingersnaps, or Biscoff.

How long does pumpkin cheesecake last?

Your egg-free pumpkin cheesecake will last up to five days in the refrigerator. You can wrap well and freeze for up to two months. 

Should I leave my cheesecake in the springform pan?

You can leave the cheesecake in the springform pan until ready to serve.

slide of eggless pumpkin cheesecake  on a plate with a fork.

More Eggless Fall Recipes You’ll Love!

Recipe Card 📖

slice of perfect slide of eggless pumpkin cheesecake on a plate decorated with whipped cream

Eggless Pumpkin Cheesecake

64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

Eggless Pumpkin Cheesecake is creamy, silky, and smooth! Made with simple ingredients, this delicious dessert will be the perfect centerpiece on your fall table.

Prep Time 20 minutes

Cook Time 1 hour 20 minutes

Cooling Time 8 hours

Total Time 9 hours 40 minutes

Servings 12 slices

Instructions 

Make the Crust:

  • Lightly grease a 9-inch round springform pan and line it with parchment paper. Next, double wrap the cheesecake pan with aluminum foil and fold up the sides around it (this is to keep the water from seeping into the cheesecake).

  • Preheat oven to 350º F (180º C).

  • In a medium mixing bowl, combine graham crumbs, butter, and sugar with a fork until evenly moistened.

  • Put the crumbs mixture into the pan and press the crumbs down into the base and up the sides. Tip: Use the bottom of a measuring cup or glass to press down the crumbs evenly.

  • Bake for about 10-15 minutes, or until fragrant and a darker golden color. Let it cool unitl you prepera the filling.

Make the Filling:

  • Mix cornstarch and water in a small bowl until smooth. Set aside.

  • Place the cream cheese and brown sugar in the bowl of an electric mixer, beat on low speed for 2-3 minutes until smooth and free of any lumps. Add sour cream and pumpkin puree and continue mixing until incorporated. Gradually add sweetened condensed milk and beat until creamy, for 1-2 about minutes. Add the pumpkin spice, vanilla extract, pinch of salt and cornstarch mixture; beat until well incorporated. Turn off the mixer.

  • Pour the mixture over the cooled crust; tap gently to remove any air bubbles.

Bake:

  • Bake for 40 minutes or until the edges are barely puffed, but the filling is slightly set. Next, turn the oven off and leave the cheesecake in the oven with the door closed for 40 minutes. After that time passed, take the cheesecake out of the oven. The center of the cheesecake should still wobble when you remove it from the oven.

  • Cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet. Then allow the cheesecake to cool at room temperature for at least an hour, then cover with foil and transfer into the refrigerator for 6 hours or overnight.

  • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

  • PRO TIP: Place the cheesecake in the freezer 20-30 minutes before slicing to ease the cutting process. Then use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.

  • I decorated the pumpkin cheesecake with whipped cream and graham cracker crumbs, if desire.

 
Crust: This time, I used Biscoff crumbs instead of graham cracker crumbs. Highly recommended.
Store: Refrigerate leftovers uncovered to avoid condensation building up for 5 days.
Freeze: Cheesecakes are freezer-friendly! Just follow these simple steps:

  • Let it cool to room temperature.
  • Put the cheesecake in the freezer, uncovered, for 45-60 minutes. This will allow the cheesecake to firm up enough to be safely removed from the springform.
  • Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim again.
  • Remove the band from the pan.
  • Take a large knife or metal spatula and carefully run it under the bottom of the cheesecake to loosen it.
  • Then use two large spatulas to carefully lift the cheesecake over to the plate. Be sure the cheesecake is well balanced/supported so it won’t crack or break.
  • Wrap it tightly with plastic wrap, then put it back in the freezer. Freeze for up to 2 months. When ready to use, thaw overnight in the refrigerator.

Do you want to cut the perfect cheesecake slice? Place the cheesecake in the freezer 20-30 minutes before slicing to ease the cutting process. Then use a thin knife that has been dipped in hot water and then wipe dry. Repeat this step before every single cut.
Recipe Tips:

  • Plan ahead! Cheesecake is one of those desserts you have to plan in advance. It takes a long time to chill and set.
  • Make sure all your ingredients are at room temperature.
  • The Leaky pans are a cheesecake’s arch-nemesis so make sure the cheesecake pan is well wrapped in foil. I like to line the base of my pan with a large layer of non-stick aluminum foil and then Wrap the outside of the pan in a double layer of heavy-duty foil, covering the underside and coming all the way to the top. This is my fave springform. 
  • Avoid overcooking the cheesecake, or it will crack. The center of your cheesecake should still wobble when you remove it from the oven; it will continue to set as it cools on the counter.
  • To prevent cracks during cooling, it’s important to loosen the cheesecake from the sides of the pan after baking. First, cool the cheesecake on a wire rack for 15 minutes. Then carefully run a knife between the cheesecake and the inside of the pan. Don’t remove the sides of the pan yet.

 
If you’re making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
 
★ Did you make this recipe? Don’t forget to give it a star rating below!
 
Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 440kcalCarbohydrates: 29gProtein: 6gFat: 34gSaturated Fat: 19gFiber: 1gSugar: 19g

Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

Course Dessert

Cuisine American

Calories 440

Keyword cheesecake dessert eggfree Eggless pumpkin

Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

Originally posted in November 2019, the post content was edited to add more helpful information, no change to the recipe in September 2021.  

Oriana Romero

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