Make Ahead

Eggless Pumpkin Cheesecake Tart

October 20, 2015
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Photo by Panfusine
  • Makes 1 nine inch tart
Author Notes

I tend to be over cautious before sharing my recipes. THis was an absolute hit at home but all the same tucking in into a large 10 inch pie in its entirety over a couple of days (because you don't want to waste it) tends to make you satiated enough that you don't really feel like making this dish for some time. and then before you know it, spring is here and its past Pie season and ingredients like pumpkin puree aren't readily dropping off the shelves.
The inspiration for the eggless cheesecake like filling comes from a classic Bengali dessert called 'Bhapa Doi' where Sweetened yogurt is baked in a steam environment. —Panfusine

What You'll Need
  • Gingersnap crust
  • 10 ounces box Gingersnap cookies
  • 4 tablespoons cold Butter
  • 1 pinch salt
  • Faux 'Pumpkin Cheesecake' crust
  • 1 cup Pumpkin puree
  • 2 cups Plain Greek yogurt
  • 3/4 can condensed milk
  • 1/2 teaspoon Chai Masala*
  • 1 pinch citric Acid
  1. Gingersnap crust
  2. Combine the ingredients in a food processor and run until the mixture resembles coarse sand.
  3. Pat the mixture evenly on a 9 inch Tart pan. Bake at 350 F for 20 minutes and allow to cool completely
  1. Faux 'Pumpkin Cheesecake' crust
  2. Combine all the ingredients in a mixing bowl and whisk until it orms a smooth mixture
  3. Heat the oven to 350 F. Place a rectangular pan on the floor (lowest rack) of the oven and fill this pan with scalding hot water.
  4. Pour the Pumpkin mixture into the gingersnap crust and bake 'cheesecake' tark for 25 minutes until the filling has set. REmove from the oven and chill completely. Serve with a dollop of sweetened cream if desired.
  5. I used my own recipe for the Chai Masala spice blend, but feel free to use any other recipe for the blend that you may prefer.

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A biomedical engineer/ neuroscientist by training, currently a mommy blogger on a quest for all things food - Indian Palate, Global perspective!

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