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Crust-less Pumpkin Cheesecake

Originally posted October 2018?

Every Thanksgiving I serve up this pumpkin cheesecake for dessert. It’s smooth and creamy and a definite crowd pleaser. I make it without a crust, so anyone that’s gluten free doesn’t have to worry about missing out on dessert. I topped it with whipped cream and a dash of nutmeg for garnish.

I cut the excess parchment off before I fill the pan.


Pumpkin Cheesecake

Servings: 12 Time: 2 hours 30 mins Bake Temp: 300˚F


· 4 packages Philadelphia Cream Cheese (32 ounces)

· ½ cup Butter

· 5 large Eggs

· 1 cup Sour Cream

· 1 ¼ cup Pure Pumpkin

· 1 ½ cups of Sugar

· 2tblsp corn starch

· 2 tsp Vanilla Extract

· 2 tsp Cinnamon

· ½ tsp Nutmeg

· ¼ tsp Ground Cloves

-Preheat oven to 300˚F.

-Line the bottom of a 10-inch spring form pan with parchment and use cooking oil to spray the sides. (see picture)

-Bring the cream cheese and butter to room temperature and mix until smooth.

-Add eggs. Mix until smooth.

-Add sour cream and pumpkin. Mix until smooth.

-Add remaining ingredients. Mix until smooth.

-Pour into spring form pan. Bake for 2 hours at 300˚F.

-After removing from oven, bring to room temperature then chill until firm (approximately 2 hours).

-Serve and enjoy!

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