What you’ll need:

750 grams softened cream cheese (lite or regular)

TIP: Make sure the cheese is soft or else you will get lumps of white cheese in your nice pumpkin-coloured cheesecake!

1/2 cup sugar

3 eggs

1 cup pumpkin puree

1/8 teaspoon nutmeg

1/2 teaspoon cinnamon

Optional: Whipped cream, caramel, and pecans for garnish

TIP: The pecans really enhance the flavours of this dessert. Use them raw or toast them lightly in a 250 degree oven.

What you’ll do:

Heat oven to 350 degrees and line the bottom of a 9-inch spring form pan with parchment paper.

In mixer, blend together softened cream cheese and sugar.

Add the eggs one at a time and blend.

Add pumpkin and spices and mix until combined and smooth.

TIP: If you just couldn’t wait for the cheese to soften and you do have lumps, a hand blender will take care of most of them for you.

To make the crustless cheese cake, pour the mixture into your pan and bake for 45 minutes, or until centre is almost set.

If you are using a crumb crust (recipe below), pour the filling over the crust and bake for 50 minutes, or until almost set.

Remove from oven. Cool on counter, cover with a clean tea towel and refrigerate for at least 4 hours.

TIP: Make this a day ahead if you have time. The pumpkin and cinnamon flavours come out better the longer the cake sits.

For Crust

What you’ll need:

1 1/2 cups gluten free “graham” cracker crumbs. We use Kinnikinnick brand.

1/4 cup melted butter or margarine

1/4 teaspoon cinnamon

1/8 teaspoon ginger

What you’ll do:

Mix together crumbs and spices. Add melted butter and stir until combined.

Press firmly into the bottom of a 9 inch spring form pan, cover with filling and bake.

For a reduced calorie version of this cheesecake, see sweetpeasandsoybeans