Eggless Pumpkin Cheesecake Recipe

Eggless Pumpkin Cheesecake Recipe

Eggless Pumpkin Cheesecake Recipe - Cake Recipes (European)

70 minEuropean
Servings6
Add to grocery list

Plan it in the app to put it on your week.

  • Vegetarian
  • Pescatarian
  • Egg Free

Steps

  1. 1To begin preparing the Eggless Pumpkin Cheesecake Recipe, line a 6-inch cheesecake pan with parchment paper (cut to size) on the bottom of the pan.
  2. 2Grease the sides of the pan with butter.
  3. 3Remove the cream part of the oreo biscuits and grind biscuits to a fine powder.
  4. 4Add the melted butter and mix well.
  5. 5Transfer the ground mixture to the cheesecake pan spread them uniformly and gently press the top layer using a flat ladle or the back of a spoon.
  6. 6Preheat the oven at 180 degrees C for 10 minutes and then bake the biscuit layer for 7 minutes. Remove and set it aside.
  7. 7Add the pumpkin and one-half of the cream cheese (180 gms) to the mixer. Now add the brown sugar and grind it to a smooth paste.
  8. 8Transfer it to a large mixing bowl and add the cinnamon and dry ginger powder. Remove 1/4 cup of this mixture and set it aside.
  9. 9To the remaining mixture, add the other half of the cream cheese and using a metal whisk/hand mixer, mix without any lumps and pour the mixture over the biscuit layer in the cheesecake pan.
  10. 10Break the dark chocolate into smaller pieces and put them in a glass mixing bowl. Microwave the chocolates for one minute on high and then stir with a spoon to get silky melted dark chocolate.
  11. 11To this add the 1/4 cup pumpkin cheese puree mixture and mix well. Add blobs of this chocolate mixture using a spoon inside the pumpkin cheese mixture leaving a gap of at least 1" between each blob.
  12. 12Using a chopstick or a sharp knife make swirls on the chocolate blobs for a swirl effect.
  13. 13Cover the cheesecake using an aluminum foil and bake the cake in a preheated oven at 180 degrees C for 50 minutes. Once baked, remove the foil completely and allow it to cool.
  14. 14Once cooled completely, transfer the cheesecake to a refrigerator and allow it to chill for at least 6-8 hours before you serve.
  15. 15Just before serving, you can frost or garnish the cheesecake either with icing sugar, chocolates or fresh fruits.
  16. 16Serve the Eggless Pumpkin Cheesecake Recipe along with Fresh Fruit Bowland some Mango Iced Tea Recipe by the side to enjoy your weekend.

Nutrition

Calories
1215kcal
Protein
17g
Carbs
155g
Fat
60g
Fiber
6g
Sugar
83g

Estimated from the ingredient list.

Make it yours

Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.

Make it mine

Questions

How long does eggless pumpkin cheesecake recipe take to make?

About 70 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 6 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

More like this

Recipes with a similar flavour profile