Creamy Autumn Pumpkin Cheesecake
Indulge in the rich flavors of fall with this Creamy Autumn Pumpkin Cheesecake. This gluten-free dessert combines the sweetness of roasted pumpkin with the tartness of strained yogurt, complemented by a warm spice of cinnamon. Perfectly balanced and utterly delightful, every slice will bring comfort and joy, making it a favorite at gatherings and festive occasions. The subtle notes of vanilla and citrus enhance the pumpkin’s natural sweetness, making this cheesecake a showstopper that won’t last long when you serve it to friends and family.
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Medium pie pumpkin or acorn squash or butternut squash
1 (Roasted)
Whole milk yogurt
1 quart (Strained overnight or up to 24 hours, discard whey)
Agave nectar
1/2 cup (Liquid sweetener)
Vanilla extract
1 tablespoon (Pure extract)
Lemon juice
1 tablespoon (Freshly squeezed)
Ground cinnamon
1 tablespoon (Spice)
Celtic sea salt
1/4 teaspoon (Salt)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Begin by preparing a water bath: Fill a baking dish with a little less than ¼ inch of water to help keep the cheesecake moist while baking.
3
Cut the pumpkin in half, remove the seeds, and place the halves face down in the baking dish.
4
Roast the pumpkin in the preheated oven for 45-55 minutes or until the flesh is tender and easily pierced with a fork.
5
Once roasted, allow the pumpkin to cool slightly. Then, scoop the flesh into a bowl and measure out 2 cups of pumpkin puree.
6
In a food processor, combine the 2 cups of pumpkin puree, strained yogurt (discarding the whey), agave nectar, vanilla extract, and lemon juice. Process until the mixture is smooth and creamy, about 1-2 minutes.
7
Add the cinnamon and sea salt to the mixture, and pulse briefly to combine.
8
Pour the creamy batter into a 9-inch tart pan or cheesecake springform pan, spreading it evenly.
9
Bake in the oven for 45-50 minutes, until the center is set and firm to the touch.
10
Once baked, remove the cheesecake from the oven and allow it to cool at room temperature before transferring it to the refrigerator to chill for a few hours or overnight.
11
Serve chilled, and enjoy every slice!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Creamy Autumn Pumpkin Cheesecake?
It is a gluten-free dessert that combines roasted pumpkin, strained whole milk yogurt, agave nectar, and warm spices for a rich, fall-themed treat.
Is this pumpkin cheesecake gluten-free?
Yes, this recipe is naturally gluten-free as it does not use a traditional wheat-based crust or flour in the batter.
What type of pumpkin should I use for this recipe?
You should use a medium pie pumpkin. Alternatively, you can substitute it with acorn squash or butternut squash.
Can I use butternut squash instead of pumpkin?
Yes, butternut squash is a great alternative mentioned in the recipe and will provide a similar sweet, nutty flavor.
How do I prepare the yogurt for the cheesecake?
You must strain one quart of whole milk yogurt overnight or for up to 24 hours, then discard the liquid whey before use.
How much pumpkin puree is required for the batter?
The recipe requires exactly 2 cups of roasted pumpkin puree.
What is the oven temperature for roasting the pumpkin?
The oven should be preheated to 350°F (175°C) for roasting the pumpkin.
How long does it take to roast the pumpkin?
The pumpkin halves should roast for 45-55 minutes until the flesh is tender and can be easily pierced with a fork.
What is the purpose of the water bath during roasting?
The water bath, consisting of about 1/4 inch of water in the baking dish, helps keep the pumpkin moist during the roasting process.
Can I use store-bought canned pumpkin puree?
While the recipe calls for fresh roasted pumpkin, you can substitute it with 2 cups of canned pumpkin puree if you are short on time.
What sweetener is used in this recipe?
This recipe uses 1/2 cup of agave nectar as a liquid sweetener.
Should I use fresh lemon juice?
Yes, the recipe specifies 1 tablespoon of freshly squeezed lemon juice to enhance the pumpkin's natural sweetness.
How much cinnamon is needed?
You will need 1 tablespoon of ground cinnamon to spice the cheesecake batter.
What kind of salt should I use?
The recipe recommends 1/4 teaspoon of Celtic sea salt.
What equipment do I need to mix the batter?
A food processor is used to combine the pumpkin, yogurt, agave, vanilla, and lemon juice until smooth.
What type of pan is best for baking this cheesecake?
You can use either a 9-inch tart pan or a cheesecake springform pan.
How long does the cheesecake bake in the oven?
The cheesecake should bake for 45-50 minutes at 350°F (175°C).
How do I know when the cheesecake is finished baking?
It is done when the center is set and feels firm to the touch.
Why do I need to discard the whey from the yogurt?
Discarding the whey ensures the yogurt is thick and concentrated, which provides the necessary 'cheesecake' texture without adding excess moisture.
Can I eat the cheesecake immediately after baking?
It is best to let it cool to room temperature and then chill it in the refrigerator for a few hours or overnight to let it set properly.
How should this cheesecake be served?
It should be served chilled for the best texture and flavor.
How many main ingredients are required?
There are 7 main ingredients: pumpkin/squash, yogurt, agave nectar, vanilla, lemon juice, cinnamon, and sea salt.
Is there a crust on this cheesecake?
No, this specific recipe is a crustless, creamy style cheesecake, making it easier to prepare and gluten-free.
What makes the cheesecake creamy?
The combination of the pureed roasted pumpkin and the thick, strained whole milk yogurt creates its signature creamy texture.
Is this recipe suitable for Thanksgiving?
Yes, with its fall flavors of pumpkin and cinnamon, it is a perfect showstopper for holiday gatherings.
How do I process the ingredients for the smoothest texture?
Process the main ingredients in a food processor for 1-2 minutes until completely smooth and creamy.
Can I use vanilla bean paste instead of extract?
Yes, you can substitute 1 tablespoon of vanilla extract with an equal amount of vanilla bean paste for more visible vanilla flecks.
How long can I store this in the refrigerator?
When kept chilled, the cheesecake typically stays fresh for 3 to 5 days.
What does the lemon juice do for the flavor profile?
The lemon juice adds a subtle tartness that balances the sweetness of the agave and the earthiness of the pumpkin.
Is this recipe high in refined sugar?
No, it uses agave nectar as a natural alternative to refined white table sugar.