Eggless Pumpkin Cheesecake Recipe
A vegetarian European recipe with kaddu (parangikai/ pumpkin) - chopped coarsely, britannia cream cheese, brown sugar (demerara sugar). Ready in 1h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Instructions
22 steps- 1
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
britannia cream cheese(360 grams) - 2
Grease the sides of the pan with butter
butter (unsalted) - (for greasing)(1 teaspoon)teaspoons butter (unsalted) - melted(2) - 3
Remove the cream part of the oreo biscuits and grind biscuits to a fine powder
britannia cream cheese(360 grams)dry ginger powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)oreo biscuits - (or any chocolate biscuits without cream)(20) - 4
Add the melted butter and mix well
butter (unsalted) - (for greasing)(1 teaspoon)teaspoons butter (unsalted) - melted(2) - 5
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
britannia cream cheese(360 grams) - 6
Preheat the oven at 180 degrees C for 10 minutes and then bake the biscuit layer for 7 minutes
- 7
Remove and set it aside
- 8
Add the pumpkin and one-half of the cream cheese (180 gms) to the mixer
britannia cream cheese(360 grams) - 9
Now add the brown sugar and grind it to a smooth paste
brown sugar (demerara sugar)(1 cup)caster sugar(1 cup) - 10
Transfer it to a large mixing bowl and add the cinnamon and dry ginger powder
dry ginger powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon) - 11
Remove 1/4 cup of this mixture and set it aside
- 12
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
britannia cream cheese(360 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 13
Break the dark chocolate into smaller pieces and put them in a glass mixing bowl
dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 14
Microwave the chocolates for one minute on high and then stir with a spoon to get silky melted dark chocolate
dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20)teaspoons butter (unsalted) - melted(2) - 15
To this add the 1/4 cup pumpkin cheese puree mixture and mix well
britannia cream cheese(360 grams) - 16
Add blobs of this chocolate mixture using a spoon inside the pumpkin cheese mixture leaving a gap of at least 1" between each blob
britannia cream cheese(360 grams)dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 17
Using a chopstick or a sharp knife make swirls on the chocolate blobs for a swirl effect
dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 18
Cover the cheesecake using an aluminum foil and bake the cake in a preheated oven at 180 degrees C for 50 minutes
britannia cream cheese(360 grams) - 19
Once baked, remove the foil completely and allow it to cool
- 20
Once cooled completely, transfer the cheesecake to a refrigerator and allow it to chill for at least 6-8 hours before you serve
britannia cream cheese(360 grams) - 21
Just before serving, you can frost or garnish the cheesecake either with icing sugar, chocolates or fresh fruits
britannia cream cheese(360 grams)brown sugar (demerara sugar)(1 cup)dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20)caster sugar(1 cup) - 22
Serve the Eggless Pumpkin Cheesecake Recipe along with Fresh Fruit Bowl and some Mango Iced Tea Recipe by the side to enjoy your weekend
britannia cream cheese(360 grams)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Eggless Pumpkin Cheesecake Recipe
A vegetarian European recipe with kaddu (parangikai/ pumpkin) - chopped coarsely, britannia cream cheese, brown sugar (demerara sugar). Ready in 1h 10m, serves 6.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
22 steps- 1
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
britannia cream cheese(360 grams) - 2
Grease the sides of the pan with butter
butter (unsalted) - (for greasing)(1 teaspoon)teaspoons butter (unsalted) - melted(2) - 3
Remove the cream part of the oreo biscuits and grind biscuits to a fine powder
britannia cream cheese(360 grams)dry ginger powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon)oreo biscuits - (or any chocolate biscuits without cream)(20) - 4
Add the melted butter and mix well
butter (unsalted) - (for greasing)(1 teaspoon)teaspoons butter (unsalted) - melted(2) - 5
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
britannia cream cheese(360 grams) - 6
Preheat the oven at 180 degrees C for 10 minutes and then bake the biscuit layer for 7 minutes
- 7
Remove and set it aside
- 8
Add the pumpkin and one-half of the cream cheese (180 gms) to the mixer
britannia cream cheese(360 grams) - 9
Now add the brown sugar and grind it to a smooth paste
brown sugar (demerara sugar)(1 cup)caster sugar(1 cup) - 10
Transfer it to a large mixing bowl and add the cinnamon and dry ginger powder
dry ginger powder(1/2 teaspoon)cinnamon powder (dalchini)(1/2 teaspoon) - 11
Remove 1/4 cup of this mixture and set it aside
- 12
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
britannia cream cheese(360 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 13
Break the dark chocolate into smaller pieces and put them in a glass mixing bowl
dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 14
Microwave the chocolates for one minute on high and then stir with a spoon to get silky melted dark chocolate
dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20)teaspoons butter (unsalted) - melted(2) - 15
To this add the 1/4 cup pumpkin cheese puree mixture and mix well
britannia cream cheese(360 grams) - 16
Add blobs of this chocolate mixture using a spoon inside the pumpkin cheese mixture leaving a gap of at least 1" between each blob
britannia cream cheese(360 grams)dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 17
Using a chopstick or a sharp knife make swirls on the chocolate blobs for a swirl effect
dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20) - 18
Cover the cheesecake using an aluminum foil and bake the cake in a preheated oven at 180 degrees C for 50 minutes
britannia cream cheese(360 grams) - 19
Once baked, remove the foil completely and allow it to cool
- 20
Once cooled completely, transfer the cheesecake to a refrigerator and allow it to chill for at least 6-8 hours before you serve
britannia cream cheese(360 grams) - 21
Just before serving, you can frost or garnish the cheesecake either with icing sugar, chocolates or fresh fruits
britannia cream cheese(360 grams)brown sugar (demerara sugar)(1 cup)dark chocolate(100 grams)oreo biscuits - (or any chocolate biscuits without cream)(20)caster sugar(1 cup) - 22
Serve the Eggless Pumpkin Cheesecake Recipe along with Fresh Fruit Bowl and some Mango Iced Tea Recipe by the side to enjoy your weekend
britannia cream cheese(360 grams)
Rate this recipe
