Gluten-Free Pumpkin Cheesecake Recipe
As the leaves begin to change and the air turns crisp, it’s time to embrace the cozy flavors of fall with this Gluten-Free Pumpkin Cheesecake. Ideal for gatherings, Thanksgiving, or simply satisfying your sweet tooth, this recipe combines the creamy texture of cheesecake with the classic spices of pumpkin pie, making it a delicious and gluten-free dessert that everyone will love!
Ingredients
- 1 ½ cups gluten-free graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
Instructions
Preheat your oven to 325°F (160°C). Start by preparing the crust: in a mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
For the cheesecake filling, in a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the sugar and continue to mix until well incorporated. Then, add the pumpkin puree, eggs, and vanilla extract. Mix until fully combined.
Next, sprinkle in the cinnamon, nutmeg, ginger, and salt. Mix again until the spices are evenly distributed throughout the batter.
Pour the pumpkin cheesecake filling over the cooled crust. Bake in the preheated oven for about 60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
Once cooled, refrigerate for at least 4 hours or overnight for the best flavor and texture. When ready to serve, garnish with whipped cream and a sprinkle of cinnamon for that extra fall touch.
This Gluten-Free Pumpkin Cheesecake is creamy, flavorful, and sure to impress your guests. Enjoy your delicious slice of autumn!
Ingredients:
1 ½ cups gluten-free graham cracker crumbs, ½ cup unsalted butter, 1 cup granulated sugar, 3 (8 oz) packages cream cheese, 1 cup canned pumpkin puree, 3 large eggs, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon salt
Tags:
Gluten-Free, Pumpkin Cheesecake, Thanksgiving, Fall Dessert, Recipe, Gluten-Free Dessert, Cheesecake Recipe, Pumpkin Pie, Autumn Dessert, Fall Recipe, Dessert Recipe, Gluten-Free Baking