Here’s a cool recipe for a crustless cheesecake. Note that it’s quick to make, but needs to set up for about 24 hours in the fridge. It also is formatted as bars, not a traditional pie shape, so there’s that, too.
I got the recipe from the local grocery store that I despise. They put out a magazine of sorts, which is generally a giant advertisement. This recipe was included.
I wouldn’t necessarily make this again, but it is good. I just think cheesecake is better with a crust.
One important and infuriating note: make sure the cream cheese is at room temperature and really soft. Otherwise it will be a complete disaster trying to beat it. ‘Nuff said. You can guess the rest.
What you’ll need:
- 24 oz cream cheese (you could really mess with the recipe and use jalapeno cream cheese)
- 0.25 cups sour cream
- 0.25 cups cornstarch
- 3 extra large eggs (or 4 medium eggs, I’d guess)
- 1 15-oz can pumpkin puree
- 1.5 cups sugar
- 1.5t cinnamon
- 1t ground ginger
- 2t vanilla extract
- Butter for greasing the pan
Optional toppings include
- Chopped pecans or walnuts
- White chocolate chips
- Candied ginger, minced
What to do:
Heat oven to 350 degrees.
With an electric mixer, beat the cream cheese, sour cream and cornstarch until smooth. Add the eggs, pumpkin, sugar, cinnamon, ginger and vanilla. Mix well until smooth.
Heavily butter a 10-inch cake pan (removable bottom is best) and pour in the batter. Cook for 30 minutes.
After the 30 minutes, top with the toppings you choose and make for 40 more minutes, until it’s firm.
Remove from oven and let completely cool to room temperature. Cover and refrigerate for about 24 hours. If not using toppings, sprinkle some sugar over the top before serving.