Electric Lunchbox # 64: Pumpkin Cheesecake

Advanced Happy Halloween! 🎃 👻

I love Halloween – but this year, just like everything else since March, is different. Not much of the houses on my street are decorated and I, too, am staying in. Sad because it is actually on a weekend this year! It would’ve been wonderful if not for the pandemic.

My hand therapist, Becky, has this halloween tradition with her kids wherein she would prepare Halloween themed foods like meatloaf shaped like a bloody foot, spaghetti with eyeballs…green slime drink with worms…they sound fun and can make staying indoors this year much better.

I, on the other hand, make pumpkin flavored everything! Pumpkin bread, ravioli, muffins, latte, ice cream, and cheesecake! And lucky for you guys, I made an ELB version of the cheesecake this year!

I hope you will like it! Stay safe everyone! Enjoy watching scary movies and maybe indoor scavenger hunt for candies for the kids! ❤️ I know I treasure time with family and if there is one thing this pandemic gave us, it is this precious time.

*NOTE that this recipe uses regular sized measuring cups, NOT the tiny ELB cup, unless specified.*

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1/2 cup graham cracker crumbs

1/4 teaspoon ground cinnamon

1 tablespoon brown sugar, packed

2 tablespoons melted butter


1 (8oz) bar cream cheese

1/3 cup sugar

1 teaspoon vanilla extract

1 eggwhite

Pumpkin layer:

1/4 cup pumpkin puree

1/2 teaspoon cinnamon

Dash of allspice

1 teaspoon flour

1 teaspoon brown sugar


1. Line the large ELB bowl with parchment paper cut to fit. Set aside.
2. For the crust: mix all ingredients in a small bowl. Press onto the bottom of the prepared bowl using the back of a spoon. Set aside.

3. Place all ingredients for the cheesecake in a small bowl. Using a hand mixer, blend until well mixed and everything is incorporated.

4. Mix all the ingredients for the pumpkin layer in another small bowl using a spoon.

5. Pour half of the cheesecake batter over the crust, smoothing to the edges. Scatter all but 1 tablespoon of the pumpkin layer mixture over and then pour the rest of the cheesecake batter. Smooth the top.

6. Place little drops of the remaining pumpkin mixture on top of the cheesecake, swirl with a butter knife and smooth the top again.

7. Cover with foil and set on the ELB base. Add 3 ELB cups of water to the base, cover and let steam until it shuts off, about 1 hour.

8. Carefully open the ELB and check the cheesecake, if it slightly jiggles only in the middle, it is done.

9. Cool completely on a wire rack and refrigerate overnight to set.

10. Serve cold! Enjoy!

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