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Gluten-Free Pumpkin Cheesecake

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Indulge in the rich, velvety goodness of this Gluten-Free Pumpkin Cheesecake. Perfectly spiced and irresistibly creamy, this dessert is a showstopper at any gathering. With a crunchy graham cracker crust and a luscious pumpkin filling, each bite embodies the essence of fall. Whether you’re celebrating a special occasion or simply satisfying your sweet tooth, this cheesecake promises to delight everyone at the table.

Ingredients

Scale
  • 1 ½ cups gluten-free graham cracker crumbs
  • ⅓ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree (not pie filling)
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt

Instructions

  1. Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs and melted butter. Press firmly into the bottom of a springform pan to form the crust.
  2. In another bowl, beat the cream cheese until smooth. Gradually add sugar and mix until fluffy.
  3. Fold in pumpkin puree, cinnamon, nutmeg, vanilla extract, and salt until well combined.
  4. Add eggs one at a time, mixing gently after each addition until just incorporated.
  5. Pour the filling over the crust and smooth the top with a spatula. Bake for 50-60 minutes or until set but slightly jiggly in the center.
  6. Turn off the oven and crack open the door to cool for about an hour before refrigerating for at least four hours or overnight.

Nutrition

Keywords: For added flavor complexity, consider incorporating cloves or ginger along with cinnamon and nutmeg. Substitute cream cheese with dairy-free alternatives like Greek yogurt if desired. Drizzle with caramel sauce before serving for an extra touch of decadence.

Find it online: https://cookedtotaste.com/indulge-in-gluten-free-pumpkin-cheesecake-delight/