How To Make Pumpkin Cheesecake in a Pumpkin Shell in a Solar Oven

Pumpkin Cheesecake is a delicious alternative to a traditional pumpkin pie. And when you put it in a pumpkin shell, it is pretty enough for even the most special holiday party.

Because of food allergies in our family, I am always searching for great recipes that can be transformed into an allergy free version. In the case of Pumpkin Cheesecake, with a few substitutions, I made it dairy free and egg free (it was already gluten free). And it tasted just as delicious as the regular version.

I baked my Pumpkin Cheesecake in a Solavore Sport Solar Oven. The time it takes to cook in a solar oven varies depending on how hot the oven gets. The temperature varies depending on the type of solar cooker you are using, the weather, and how focused the oven is to the sun. For more information, read How Long Does It Take to Cook In a Solar Oven. My pumpkin baked about 45 minutes and then the Pumpkin Cheesecake filled shell baked for about another hour.

Pumpkin Cheesecake in a Pumpkin Shell – Dairy Free, Egg Free

How To Make Pumpkin Cheesecake in a Solar Oven

 

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Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

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: Merry Bevill

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

3.4.3177

 Pumpkin Cheesecake in a Pumpkin Shell

How To Make Pumpkin Cheesecake in a Solar Oven

 

Save Print

Prep time

30 mins

Cook time

2 hours

Total time

2 hours 30 mins

 

Pumpkin Cheesecake in a Pumpkin Shell is a great alternative to traditional pumpkin pie.

Author: Merry Bevill

Recipe type: Dessert

Cuisine: American

Serves: 4

Ingredients

• 1 sm pumpkin or 4 mini pumpkins
• 8 oz cream cheese, softened
• ⅓ cup sugar
• 1 egg + 1 egg yolk
• ⅓ cup pumpkin puree
• 1 tsp vanilla
• ½ tsp cinnamon
• ½ tsp pumpkin pie spice
• whipping cream
• graham cracker crumbs
• 2 TBSP butter or margarine, 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 scoop out the insides. Scrape clean. Discard the stringy insides.
3. In a small mixing bowl, mix the melted butter, 2 TBSP sugar, ½ tsp pumpkin pie spice, and ¼ tsp cinnamon.
4. Coat the inside of the pumpkin with the butter and spice mixture.
5. Place the pumpkin on a baking tray. Replace the top of the pumpkin.
6. Place in the hot solar oven and bake for 30 - 45 minutes until the pumpkin begins to feel soft.
7. Remove from the solar oven and pour off any liquid that formed in the bottom.
8. While the pumpkin shell is baking, prepare the cheesecake filling.
9. In a large mixing bowl, mix the cream cheese, sugar, egg, and egg white.
10. Add the pumpkin puree, vanilla, cinnamon, and pumpkin pie spice.
11. Mix until smooth.
12. Pour cheesecake mix into the cleaned out pumpkin.
13. Place the cheesecake filled shell back into the hot solar oven and bake for about an hour or until the cheesecake is set.
14. Remove from the solar oven. Let cool. The chill for about an hour or until cheesecake is completely cool.
15. Top with graham cracker crumbs and whipped topping.

Notes

The length of time it takes to bake in a solar oven depends on how hot the oven gets. The temperature depends on the kind of solar oven you are using, the weather, and how focused the oven is to the sun.

To bake in a kitchen oven bake at 350°F (176°C) for 25 - 30 minutes

3.4.3177

Thanks for solar cooking with Sunshine On My Shoulder.

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