Crustless Pumpkin Cheesecake is a creamy and decadent dessert for any time. Consequently, this would be perfect for Halloween or Thanksgiving. With the beginning of Fall comes pumpkin everything at least in the USA. Needless to say, I am not sure if it is that way in the rest of the world. However, I do recall having both a savory and dessert pumpkin soup at a French bakery in Japan when I was living there. Moreover, I do enjoy pumpkin-flavored things. With one exception, I am not fond of pumpkin coffee or lattes.
Nonetheless, I have been feeling deprived lately. Therefore, I desperately wanted to reward myself for sticking to the lifestyle diet change. In any event, my family has already purchased Pumpkin Pies from Costco (a club type store in the USA) on several occasions. In any event, I am always feeling tempted when they do that. But then remember how hard this change has been and how long I have been doing it, not to mention, how awful I felt. So I decided on making a decadent pumpkin cheesecake. I wanted it to be decadent but also wanted to limit my carbs so I decided to make this a crustless cheesecake.
Nevertheless, I used to make an Italian Double Cream Cheesecake before my diet change. As a matter of fact, Italian Mascarpone enhances both the flavor and the creaminess of this cheesecake.
At any rate, this Cheesecake decorated with Refined Sugar-Free Cherry Sauce.
Necessary for making cheesecake is a 9-inch Springform Pan.
How to make it Crustless
Ingredients:
2 teaspoons coconut oil
1/4 cup almond flour or cassava flour
Directions:
First, grease the springform pan with coconut oil. Add almond flour or cassava flour shaking and tilting the pan until the bottom and sides are evenly coated. Lastly, pour and tap out any remaining flour over the sin. Wrap the bottom of the springform pan with tin foil.
Crustless Pumpkin Cheesecake
Ingredients:
8 oz cream cheese
1 can (15 0z.) Pumpkin
1/2 cup heavy cream
8 oz mascarpone
2 eggs
1/2 cup Maple Sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/8 tsp allspice
1 pinch allspice
3 tablespoon tapioca flour
Directions For Crustless Pumpkin Cheesecake:
First, preheat the oven to 350. Next, Let cream cheese and mascarpone come to room temperature. Second, in a stand mixer with a bowl combine the cream cheese and mascarpone.
Finally, add eggs and beat on medium until blended. Next, blend in maple sugar. Additionally, add the heavy cream, pumpkin, cinnamon, ginger, nutmeg, allspice, and tapioca to the creamed cream cheese and mascarpone mixture.
Using a spatula scrape and pour the mixture into the greased and floured springform pan. Jiggle the pan slightly to get the mixture evenly in the pan.
Finally, place springform into a baking pan with sides. Get a brownie pan or a pan that is 2 inches. Next, carefully pour 3 cups of boiling water into the pan. Place brownie pan on the bottom rack. Next place the springform pan with cheesecake on the middle rack take out the top rack if you need to. Next, close the door and cook for 15 minutes at 350. After 15 minutes reduce heat to 200 and cook 1 hour 10 minutes.
Set your timer. Do not open the oven door. The water bath reduces the chance of your cheesecake cracking. Lastly, when your timer goes off remove turn off the oven and allow the cheesecake to cool for about 2 hours. After two hours remove from the oven and allow to cool.
Once cool place in the refrigerator for a minimum of 4 hours. Do not place the warm cheesecake into the oven as it will make the cheesecake weep.
Crustless Cream Pumpkin Cheesecake
Equipment
Ingredients
- 8 oz. cream cheese
- 1 15 oz. canned pumpkin
- 1/2 cup heavy cream
- 8 oz. mascarpone
- 2 whole eggs
- 1/2 cup maple sugar
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/8 pinch of allspice
- 1 pinch of mace
Instructions
- Second, Let cream cheese and mascarpone come to room temperature.
- Thirdly, in a stand mixer with a bowl combine the cream cheese and mascarpone.
- Finally, add eggs and beat on medium until blended.
- Next, blend in maple sugar.
- Add the heavy cream, pumpkin, cinnamon, ginger, nutmeg, allspice, and tapioca to the creamed cream cheese and mascarpone mixture.
- Using a spatula scrape and pour the mixture into the greased and floured springform pan.
- Jiggle the pan slightly to get the mixture evenly in the pan.
- Get a brownie pan or a pan that is 2 inches high.
- Next, carefully pour 3 cups of boiling water into the browine pan.
- Place brownie pan on the bottom rack.
- Next place the springform pan with cheesecake on the middle of the brownie pan (take out the top rack if you need to).
- Next, close the door and cook for 15 minutes at 350.
- After 15 minutes reduce heat to 200 and cook for 1 hour 10 minutes.
- Set your timer.
- Do not open the oven door.
- The water bath reduces the chance of your cheesecake cracking.
- Lastly, when your timer goes off turn off the oven.
- Do not open the oven door and allow the cheesecake to cool for about 2 hours.
- After two hours remove from the oven and allow to cool.
- Once cool place in the refrigerator for a minimum of 4 hours.
- Do not place the warm cheesecake into the oven as it will make the cheesecake weep.
Notes
| Nutrition Facts | |
|---|---|
| Servings 14.0 | |
| Amount Per Serving | |
| calories 195 | |
| % Daily Value * | |
| Total Fat 17 g | 26 % |
| Saturated Fat 11 g | 53 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 0 g | |
| Trans Fat 0 g | |
| Cholesterol 54 mg | 18 % |
| Sodium 78 mg | 3 % |
| Potassium 61 mg | 2 % |
| Total Carbohydrate 7 g | 2 % |
| Dietary Fiber 0 g | 1 % |
| Sugars 6 g | |
| Protein 3 g | 6 % |
| Vitamin A | 56 % |
| Vitamin C | 0 % |
| Calcium | 19 % |
| Iron | 1 % |
| * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. | |
Nutrition
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