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No-bake pumpkin cheesecake sliced, showing the toasted oat crust
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No-Bake Pumpkin Cheesecake

A creamy no-bake pumpkin cheesecake that sets in the fridge, with a toasted oat crust and fall spices. Made with real whipped cream, no Cool Whip or condensed milk. The key is using a really thick pumpkin puree, canned or homemade.
Prep Time40 minutes
Cook Time10 minutes
Chill6 hours
Total Time6 hours 50 minutes
12 slices

Equipment

  • 9-inch (22 cm) springform pan At least 2½ in (6 cm) tall
  • Parchment paper or acetate strip To line the bottom and sides
  • Hand or stand mixer You can do it by hand, but it is work
  • Silicone spatula For folding in the cream
  • Large skillet To toast the oat flour
  • Kitchen scale
  • Instant-read thermometer Optional, for the 35 °C (95 °F) butter

Ingredients

Crust

  • 180 g oat flour 2 cups. Or finely ground rolled oats. Use certified gluten-free oats for a gluten-free crust
  • 115 g unsalted butter ½ cup. (1 stick) Melted and cooled to about 35 °C (95 °F)
  • 50 g granulated sugar or panela ¼ cup. If using panela, sift it
  • 5 g ground cinnamon 2 tsp
  • 1 g salt A scant ¼ tsp

Filling

  • 600 g full-fat block cream cheese 21 oz (about 2⅔ blocks of 8 oz). Like Philadelphia. At room temperature, about 20 °C (68 °F)
  • 500 g thick pumpkin puree 2 cups: one 15 oz can plus about ⅓ cup. 100% pure pumpkin, not pie filling. Fridge cold
  • 300 g heavy cream 1¼ cups. Very cold
  • 100 g granulated sugar or panela ½ cup. If using panela, sift it
  • 75 g cold water 5 tbsp. To bloom the gelatin
  • 14 g unflavored powdered gelatin ½ oz, about 4½ tsp. That is 2 envelopes of 7 g each
  • 8 g ground cinnamon 1 tbsp
  • 8 g vanilla extract 2 tsp. Optional
  • 3 g salt ½ tsp
  • 2 g ground ginger 1 tsp. Optional
  • 1 g ground nutmeg ½ tsp. Optional
  • 1 g ground cloves ½ tsp. Optional
  • 0.7 g ground turmeric ¼ tsp. Optional, for color only

Instructions

Prep

  • Soften the cream cheese. Take the 600 g (21 oz) of cream cheese out of the fridge at least an hour ahead, until it reaches about 20 °C (68 °F). The heavy cream stays in the fridge until the last moment.
  • Line the pan. A circle of parchment paper on the bottom and a strip of parchment or acetate along the side, taller than the rim.
  • Have the puree ready and cold. 500 g (2 cups) of thick pumpkin puree, from a can or homemade. If you use canned, make sure it says 100% pure pumpkin, not pumpkin pie filling.

Crust

  • Toast the oat flour. Wide, dry skillet, no oil, medium low heat. Add the 180 g (2 cups) of oat flour and stir constantly for 5 to 10 minutes, until it smells like cookies and turns a light golden color. Because it is a powder, it goes from toasted to burnt in seconds, so do not walk away. If your skillet is small, do it in two batches of 90 g (1 cup). Let it cool.
  • Melt the butter. 40 to 50 seconds in the microwave, then let it cool to about 35 °C (95 °F): warm to the touch, not hot.
  • Mix the crust. Combine the cooled oat flour, 50 g (¼ cup) of sugar, 5 g (2 tsp) of cinnamon, and 1 g (a scant ¼ tsp) of salt. Pour in the butter and mix with a fork until it looks like wet sand: squeeze a handful in your fist and it should hold together when you open your hand.
  • Press and freeze. Tip it into the pan and spread it with your fingers or the flat bottom of a glass, pressing firmly. Pay extra attention to the edges, which is where it always ends up loose. Into the freezer while you make the filling.
    Toasted oat crust pressed into a 9-inch springform pan

Filling

  • Bloom the gelatin. Put the 75 g (5 tbsp) of cold water in a small bowl and sprinkle the 14 g (½ oz, 2 envelopes) of unflavored gelatin evenly over the top. Leave it untouched for 10 minutes, until it looks like a firm sponge.
  • Beat the cream cheese. In a large bowl, beat the 600 g (21 oz) of cream cheese with a mixer on medium speed for 1 to 2 minutes, until smooth and glossy.
  • Add the sugar. Add the 100 g (½ cup) of sugar in two batches, beating 30 seconds after each, until there are no lumps.
  • Pumpkin and spices. Add the 500 g (2 cups) of cold puree, 8 g (1 tbsp) of cinnamon, 3 g (½ tsp) of salt, and, if using, the vanilla, ginger, nutmeg, cloves, and turmeric. Mix the turmeric with the other spices in a small bowl first, or it will leave yellow specks. Beat on low only until the color is even, 40 to 50 seconds, no more.
  • Whip the cream very lightly. Whip the 300 g (1¼ cups) of heavy cream only until it falls from the beaters in a slightly thick ribbon. Here it is better to under-whip than over-whip: at stiff peaks it breaks when you fold it in and leaves lumps of butter.
  • Melt and temper the gelatin. Melt the bloomed gelatin for 12 to 15 seconds in the microwave, or over a water bath while stirring, until liquid and clear. Do not let it boil: above 80 °C (175 °F) it loses its setting power. Stir 3 tablespoons of the pumpkin filling into the gelatin bowl quickly, to even out the temperatures.
  • Add it without stopping. Pour the tempered mixture into the filling and beat on low for 20 seconds, without pausing to do anything else: the gelatin starts to set as soon as it touches the cold filling.
  • Fold in the cream. With a silicone spatula, gently: down through the middle, across the bottom, up the side, and give the bowl a quarter turn. Repeat until you see no white streaks, and stop there.

Chill

  • Fill the pan. Take the pan out of the freezer and pour the filling over the crust. Tap the pan on the counter 4 or 5 times to bring up any air bubbles.
    Pumpkin cheesecake - filling
  • Into the fridge. Leave it uncovered for the first 30 minutes, or condensation will form on the surface. Then cover it with foil or a plate, without touching the filling. At least 6 hours, ideally overnight.
  • Check that it is set. It is ready when you gently shake the pan and the center wobbles slightly as one piece, without rippling. If your finger leaves a dent, it needs more time.
  • Unmold and slice. Carefully. For clean slices: a hot knife, wiped dry, cutting straight down without sawing, and wiping the knife between slices.
    Pumpkin cheesecake - cut

Video

Notes

  • Canned pumpkin: one standard 15 oz can is 425 g, so you will need one can plus about ⅓ cup from a second. It must be 100% pure pumpkin, not pumpkin pie filling.
  • Homemade puree: no need to peel the pumpkin. Roast it in halves, scoop out the flesh, blend, strain, and cook down in a skillet. A 1.5 kg (3.3 lb) pumpkin gives you about 650 g, enough for this cheesecake with some left over. Full method in our homemade pumpkin puree guide. Add about two and a half hours, including cooling: it has to go in fridge cold, so it is easiest to make the day before.
  • The optional ginger, nutmeg, and cloves can be replaced with 2 tsp of pumpkin pie spice.
  • For a gluten-free cheesecake, use certified gluten-free oat flour.
  • Keeps 3 days in the fridge, covered.