Eggless Pumpkin Cheesecake Recipe

Total Time: 70 minutes

Cuisine: European


  • cheese
  • salt
  • britannia
  • )
  • parangikai pumpkin
  • dry ginger powder
  • oreo biscuits (or chocolate biscuits without
  • dark chocolate
  • brown sugar (demerara sugar)
  • butter (for greasing)
  • caster sugar
  • butter
  • cinnamon powder (dalchini)


  • To 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
  • Grease the sides of the pan with butter
  • Remove the cream part of the oreo biscuits and grind biscuits to a fine powder
  • Add the melted butter and mix well
  • Transfer 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
  • Preheat the oven at 180 degrees C for 10 minutes and then bake the biscuit layer for 7 minutes
  • Remove and set it aside
  • Add 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
  • Transfer 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
  • To 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
  • Break 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
  • To 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
  • Using a chopstick or a sharp knife make swirls on the chocolate blobs for a swirl effect
  • Cover 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
  • Once cooled completely, transfer the cheesecake to a refrigerator and allow it to chill for at least 6-8 hours before you serve
  • Just before serving, you can frost or garnish the cheesecake either with icing sugar, chocolates or fresh fruits
  • Serve the Eggless Pumpkin Cheesecake Recipe along with Fresh Fruit Bowl and some Mango Iced Tea Recipe by the side to enjoy your weekend