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5 from 2 votes

Crustless Cream Pumpkin Cheesecake

Crustless Pumpkin Cheesecake Recipe made with cream cheese and mascarpone. Perfect for any time or for the holiday season. Quick and easy.
Course Dessert
Cuisine American
Keyword Cheesecake, Cinnamon, Crustless, Gluten Free Recipe, Pumpkin, Refined Sugar Free
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Cooling in oven and lastly in fridge. 6 hours
Total Time 7 hours 35 minutes
Servings 14 servings
Calories 195kcal
Author LaRena Fry

Equipment

Springform Pan
Brownie Pan

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

  • First, preheat oven to 350.
  • 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

Calories: 195kcal