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You are here: Home / Desserts / Cakes / The Best Pumpkin Souffle Cheesecake Recipe

October 2, 2021

The Best Pumpkin Souffle Cheesecake Recipe

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Gluten Free
High Protein
Low Carb

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.

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake
What You'll Find in this Post:
1. Ingredients Used to Make This
2. More Pumpkin Recipes You’ll Love for Fall
3. How to Make
4. What are some ways you can eat these?
5. How to Store
6. Final Tips
7. Click for More Cheesecake Recipes
8. Pumpkin Souffle Cheesecake

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.

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How to Make

Pumpkin Spice Souffle Cheesecake

STEP 1

whip eggs into a stiff meringue

Whip egg whites with 4 Tbsp sugar, set aside.

STEP 2

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

In a new bowl, whip the cream cheese with the pumpkin puree, brown sugar and cinnamon until light and fluffy.

STEP 3

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

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.

STEP 4

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

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.

STEP 5

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

Prepare springform pan by lining it with parchment paper and wrapping the pan in aluminum foil

STEP 6

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

Bake in a water bath for best results (not required if you don’t mind the cracks on the top)

STEP 7

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

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*

STEP 8

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

Enjoy!

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!
The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

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.
The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

Final Tips

  • 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 🙂
The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecake

Click for More Cheesecake Recipes

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The Best Pumpkin Souffle Cheesecake Recipe

Pumpkin Souffle Cheesecake

The Best Pumpkin Souffle Cheesecake Recipe - souffle cheesecakeAll Purpose Veggies
4.12 from 9 votes
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Prep Time 30 mins
Cook Time 50 mins
Course Dessert
Cuisine Japanese
Servings 12 servings
Calories 184 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

*I used organic cane sugar. I would not use sugar free sweeteners for this recipe because the egg whites don’t whip as well.

Nutrition

Calories: 184kcalCarbohydrates: 15gProtein: 6gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 200mgSodium: 161mgPotassium: 140mgFiber: 1gSugar: 11gVitamin A: 2855IUVitamin C: 1mgVitamin D: 1µgCalcium: 65mgIron: 1mgZinc: 1mg***Net Carbs: 14g
Keyword cake, cheesecake, pumpkin
Did You Like this Recipe?I’d love to know more about it! Please leave a rating or comment below so I know what to add and which recipes to share with you next!
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Filed Under: Cakes, Dessert, Fall, Gluten-Free, Low Carb, Nut-Free, Winter Tagged With: cakes, cheesecake, fall, glutenfree, HighProtein, LowCarb, NutFree, pumpkin

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Reader Interactions

Comments

  1. Anonymous says

    October 24, 2021 at 11:11 am

    5 stars
    Looks yum I can’t wait to try this!

    Reply
  2. Anonymous says

    November 23, 2021 at 10:29 pm

    1 star
    No size pan – no oven temp – no baking time!!!!!

    Reply
    • Melinda Wilcox says

      November 26, 2022 at 1:03 am

      Recipe says 320 degrees for 50 m in 8″ springform pan but maybe this was added later. I am going to try this.

      Reply

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