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Gluten-Free Pumpkin Cheesecake: A Deliciously Creamy Fall Treat Recipe

Gluten-Free Pumpkin Cheesecake
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A deliciously creamy fall treat that is perfect for those who are gluten-sensitive.

Ingredients

Scale
  • 1 ½ cups gluten-free graham cracker crumbs
  • ½ cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. In a bowl, mix the gluten-free graham cracker crumbs with melted butter until well combined.
  3. Press the mixture into the bottom of a springform pan to form the crust.
  4. In a large mixing bowl, beat the cream cheese until smooth.
  5. Add the pumpkin puree, sugar, eggs, vanilla extract, and spices. Mix until well combined.
  6. Pour the pumpkin mixture over the crust in the springform pan.
  7. Bake for 50-60 minutes or until the center is set.
  8. Allow to cool, then refrigerate for at least 4 hours before serving.

Notes

  • For a richer flavor, use full-fat cream cheese.
  • Top with whipped cream and a sprinkle of cinnamon before serving.
  • Store leftovers in the refrigerator for up to 5 days.

Nutrition

Keywords: Gluten-Free Pumpkin Cheesecake

Find it online: https://www.glutenfreez.com/gluten-free-pumpkin-cheesecake-recipe/