When you hear pumpkin, you might be tempted to think of pumpkin pies and pumpkin spice lattes, but trust me, this pumpkin souffle cheesecake is fluffy, soft and airy – an irresistible dessert you won’t want to miss this fall season.
Ingredients Used to Make This
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Cream Cheese – I used a reduced fat cream cheese (aka Neufchâtel cheese), but you can also use full fat cream cheese for a creamier texture.
- Sugar – I like using light-colored sweeteners such as raw cane sugar in this recipe because it doesn’t affect the color of the final product. Coconut, date, and maple sugars are less processed, more natural granulated sugars, but it results in a browner, darker donut so I don’t recommend them here. I usually use honey powder, since it’s light in color as well as less processed. For this recipe I have not yet tried using a sugar free substitute, so keep that in mind if you’re feeling adventurous!
- Pumpkin Puree – I used canned pumpkin puree, which you can find in the baking aisle.
- Water – room temperature water is fine. If you’d like to make this cheesecake richer you can also use almond milk, regular milk or even half and half.
- Butter – softened at room temperature. You can also a vegan butter if you’d like.
- Eggs – large eggs, with the yolks separated from the whites.
- Cornstarch – while traditional souffle cheesecakes DO use wheat flour, I’ve found that cornstarch is enough to keep the cake fluffy, creamy, as well as gluten-free. Feel free to use arrowroot flour if you don’t have it at home.
More Pumpkin Recipes You’ll Love for Fall
How to Make
Pumpkin Spice Souffle Cheesecake
Whip egg whites with 4 Tbsp sugar, set aside.
In a new bowl, whip the cream cheese with the pumpkin puree, brown sugar and cinnamon until light and fluffy.
Add the water to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing. Now add the corn starch and egg yolks and whisk until well incorporated.
Finally, fold in the whipped egg whites from step 1 to the cream cheese mixture using a silicone spatula. Being careful not to overmix. The resulting batter will have a thin, liquidy consistency.
Prepare springform pan by lining it with parchment paper and wrapping the pan in aluminum foil
Bake in a water bath for best results (not required if you don’t mind the cracks on the top)
Carefully remove from the cake pan once the cake is cool enough to handle. For best results, let the cake cool and rest overnight in the fridge before eating. *read note on the final tips section for what to do on those cracks*
What are some ways you can eat these?
- Plain and warm, served with a dollop of whipped cream or ice cream
- Drizzled with honey, maple syrup, caramel or chocolate syrup
- Dusted with powdered sugar or sugar-free powdered sugar. Just make sure you use a sieve to sift the sugar on top!
How to Store
- You can store these cakes covered at room temperature for up to 6 hours. For longer storage, you can place them in an airtight container to store in the fridge for up to 4 days, or freeze up to 4 months.
- Use batter right away after prep. They will deflate over time, so I’ve found that you don’t want the batter sitting out on the counter for too long.
- Baking time (as well as serving size) will vary based on the size of your baking pan, the material (silicone vs metal) of the pan. Bake the cake until the color is golden-brown on the top, or until a toothpick comes out clean/dry when poked into the middle.
- For best texture and flavor, let the cake cool and rest overnight in the fridge before eating.
- It’s not necessary to bake this cake in a water bath, as long as you don’t mind the cracks that appear on the top of the cake. What I do usually is sift powdered sugar on top to hide the evidence 🙂
Click for More Cheesecake Recipes
Pumpkin Souffle Cheesecake
- 6 large egg whites
- 1/4 tsp cream of tartar
- 4 Tbsp granulated sugar
- 8 oz low fat cream cheese
- 3/4 cup pumpkin puree canned
- 5 Tbsp brown sugar
- 1 Tbsp pumpkin pie spice
- 1/4 cup warm water
- 1/4 cup butter softened
- 1/4 c cornstarch
- 6 large egg yolks
- pinch salt
- Whip egg whites with cream of tartar and 4 Tbsp sugar, until they form stiff peaks. Set aside.
- In a new bowl, whip the cream cheese with the brown sugar, pumpkin puree and pumpkin pie spice until light and fluffy.
- Add the warm water and softened butter to the cream cheese mixture. Whisk well, or use a hand mixer or standing mixer to ensure even mixing.
- Now add the corn starch and egg yolks and whisk until well incorporated.
- Finally, gently fold in the whipped egg whites from step 1 to the cream cheese mixture
- Pour the batter into a parchment lined 8 inch springform pan, then bake in a 320F preheated oven for 50 minutes. Optional – use water bath to prevent cracks on your cake.
- Sift powdered sugar on top. For the best texture and flavor, be sure to let the cake cool and rest overnight in the fridge before eating.
Looks yum I can’t wait to try this!
No size pan – no oven temp – no baking time!!!!!
Melinda Wilcox says
Recipe says 320 degrees for 50 m in 8″ springform pan but maybe this was added later. I am going to try this.