Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake requires roughly 1 hour and 20 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 30g of fat, and a total of 403 calories. This recipe serves 12 and costs $1.12 per serving. 412 people have made this recipe and would make it again. Head to the store and pick up granulated sugar, egg yolks, egg, and a few other things to make it today. It is brought to you by Faithfully Gluten Free. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so spectacular spoonacular score of 15%. If you like this recipe, you might also like recipes such as Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free), Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}, and Pumpkin Cheesecake (Grain Free, Gluten Free).

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions Preheat oven to 350 degrees F.Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside.Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream, beating well. Add cornstarch and vanilla extract, beat batter until smooth. Add pumpkin puree mixture and mix well. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I'm glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking, but if it does, don't worry, that's where the Dulce de Leche comes in handy.Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.

 

Step by step:

1. Preheat oven to 350 degrees F.

2. Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.

3. Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl.

4. Mix well and set aside.Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well.

5. Add the whole egg, remaining egg yolk, and the whipping cream, beating well.

6. Add cornstarch and vanilla extract, beat batter until smooth.

7. Add pumpkin puree mixture and mix well.

8. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I'm glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).

9. Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking, but if it does, don't worry, that's where the Dulce de Leche comes in handy.Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.

Nutrition Information:

covered percent of daily need