How To Make Pumpkin Cheesecake in a Solar Oven
 
Prep time
Cook time
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Pumpkin Cheesecake in a Pumpkin Shell is an allergy friendly dessert. It can be baked in a solar oven as well as in a regular oven.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 4
Ingredients
  • 1 small cooking pumpkin or 4 mini pumpkins
  • 8 oz Tofutti cream cheese
  • Egg Replacer equivalent to 2 eggs
  • ½ cup sugar
  • ½ cup pumpkin puree
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 granola bar (gluten, dairy, egg free)
  • 2 TBSP Earth Balance butter substitute, melted
  • 2 TBSP sugar
  • ½ tsp pumpkin pie spice
  • ¼ tsp cinnamon
Instructions
  1. Pre-heat the solar oven while preparing the ingredients.
  2. Cut the top off of the pumpkin and clean out the stringy inside very well.
  3. In a small bowl, combine the melted Earth Balance, 2 TBSP sugar, ½ tsp pumpkin pie spice, and ¼ tsp cinnamon. Mix well.
  4. Coat the inside of the pumpkin shell with the Earth Balance & spice mixture.
  5. Place the pumpkin on a baking sheet or pan. Replace the top.
  6. Put into the hot solar oven and bake for about 30 - 40 minutes until the pumpkin begins to feel soft.
  7. Remove from the oven. Pour out any liquid that formed in the bottom of the pumpkin.
  8. While the pumpkin is cooking, prepare the cheesecake filling.
  9. In a large bowl, add the Tofutti cream cheese, sugar, egg replacer, and the spices. Mix well.
  10. Pour the cheesecake filling into the pre-baked pumpkin shell.
  11. Replace the lid and return to the hot solar oven.
  12. Bake for about an hour or until the cheesecake is set.
  13. Remove from the solar oven. Let cool, and then chill in the refrigerator.
  14. To prepare the topping, crumble the granola bar and sprinkle on the top of the cheesecake filling.
Notes
The length of time it takes to cook in a solar oven varies, depending on how hot the solar oven gets, which depends on the type of solar oven being used, the weather, and how focused the oven is to the sun. My pumpkin pre-baked for 45 minutes and then the cheesecake filled pumpkin baked for an hour.

Pumpkin Cheesecake can be baked at 350°F(176°C) for 25 - 30 minutes
Recipe by Sunshine On My Shoulder Solar Cooking Guide at https://www.sunshineonmyshoulder.com/pumpkin-cheesecake-solar-oven/