Someone over on Facebook was discussing which desserts everyone was making for Thanksgiving… and someone mentioned pumpkin cheesecake. I immediately knew that would be my dessert of choice this year.
Plus… I had pumpkin my Titi Carmín gave me and I wanted to use it all in my Thanksgiving cooking. I used part in my Pumpkin and Spinach Phyllo Pie and the rest of the mashed pumpkin in my Puerto Rican Pumpkin Fritters.
This recipe is an adaptation of 2 recipes I saw on the internet… I mostly followed Martha Stewart’s recipe for Pumpkin Cheesecake, but I adapted the recipe to make it vegetarian without using eggs and used fresh pumpkin puree instead of canned pumpkin.
My springform pan is super small – I use a 4 ½” pan – and I use my toaster oven to bake it, I also had to adapt the times given in the original recipes. Because most of you guys probably have regular springform pans and will need to bake this in your regular large ovens, I will give you the original recipe proportions, temperatures and times. If you would like my adapted size, temps and times for using a toaster oven, let me know and I will gladly include too. OK???
EGGLESS PUMPKIN CHEESECAKE
10 graham crackers ¼ cup brown sugar 4 tbs butter, melted 4 packs of cream cheese 1 ¼ cups brown sugar 1 tbs cornstarch 1 cup pumpkin puree 1 cup sour cream 1 tbs cinnamon A few grates of fresh nutmeg 1 tbs vanilla powder ½ tsp salt 6 tsp egg replacer + 8 tbs water
- Preheat oven to 350F degrees, with rack in center.
- In a food processor, grind the 10 crackers into a meal. Add sugar and melted butter and process until well combined and resembles wet sand.
- Press the cracker mixture firmly into bottom of 9” non-stick spring-form pan. Bake until golden around edges, 10 to 12 minutes. Remove from oven and let cool a bit before adding the filling.
- Reduce oven temp to 300F.
- For the filling, add all the ingredients into the bowl of a food processor and pulse and process until the ingredients form an homogeneous mix, but stop once it’s all combined. Avoid over-processing.
- Place spring-form pan on a rimmed baking sheet. Pour filling into spring-form, and gently smooth top. Tap pan onto the counter a few times to avoid having bubbles and for the batter to settle well. Transfer to oven. Bake for 45 minutes. Turn off oven; let cheesecake stay in oven 2 hours more (without opening the door at all).
- Remove from oven and cover with plastic wrap and refrigerate for at least 4 hours to cool completely. Unmold before serving.
I actually ¼ the ingredients in this recipe and It gave me enough batter and crust to make 2 cheesecakes in my 4 1/2” pan. Because I made in the toaster oven, as I saw no need to turn on a large oven for such a small pan, I had to adjust the cooking times because it does not need as much time in the oven as for a larger pan.
The end result is a delicious, delicious cheesecake. This is certainly a winner in my book… a recipe that will stay in my Thanksgiving and Fall repertoire for years to come.