Crust-less Pumpkin Cheesecake

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Every Thanksgiving I serve up this pumpkin cheesecake for dessert.  It’s smooth and creamy and a definite crowd pleaser.  I make it without a crust, so anyone that’s gluten free doesn’t have to worry about missing out on dessert.  I topped it with whipped cream and a dash of nutmeg for garnish. 

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Pumpkin Cheesecake

Servings: 12                               Time: 2 hours 30 mins                                 Bake Temp: 300˚F


·         4 packages Philadelphia Cream Cheese (32 ounces)

·         ½ cup Butter

·         5 large Eggs

·         1 cup Sour Cream

·         1 ¼ cup Pure Pumpkin

·         1 ½ cups of Sugar

·         2tblsp corn starch

·         2 tsp Vanilla Extract

·         2 tsp Cinnamon

·         ½ tsp Nutmeg

·         ¼ tsp Ground Cloves

-Preheat oven to 300˚F.

-Line the bottom of a 10-inch spring form pan with parchment and use cooking oil to spray the sides. (see picture)

-Bring the cream cheese and butter to room temperature and mix until smooth. 

-Add eggs. Mix until smooth.

-Add sour cream and pumpkin. Mix until smooth.

-Add remaining ingredients. Mix until smooth. 

-Pour into spring form pan.  Bake for 2 hours at 300˚F.

-After removing from oven, bring to room temperature then chill until firm (approximately 2 hours).

-Serve and enjoy!

I cut the excess parchment off before I fill the pan.

I cut the excess parchment off before I fill the pan.

Hannah Howey