Gluten Free Pumpkin Cheesecake
Equipment
- 1 Mixing bowl
- 1 Electric mixer
- 1 9-inch springform pan
- 1 Spatula
- 1 measuring cup set
- 1 measuring spoon set
- 1 Oven
Ingredients
- 1 1/2 cups Gluten-Free Graham Cracker Crumbs
- 1/4 cup Unsalted Butter melted
- 3 8-ounce packages Cream Cheese softened
- 1 cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- 3 Large Eggs
- 1 cup Pumpkin Puree
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 325°F (165°C).
- Mix gluten-free graham cracker crumbs with melted butter in a bowl.
- Press the crumb mixture into the bottom of the springform pan to form the crust.
- In another bowl, beat cream cheese and sugar with an electric mixer until smooth.
- Add vanilla extract and eggs to the cream cheese mixture and beat until combined.
- Mix in pumpkin puree, cinnamon, nutmeg, ginger, and salt until well incorporated.
- Pour the pumpkin cheesecake mixture over the crust in the springform pan.
- Bake in the preheated oven for 1 hour, or until the center is set.
- Remove from oven and let the cheesecake cool in the pan for 10 minutes.
- Run a spatula around the edges to loosen, then remove the side of the pan.
- Allow the cheesecake to cool completely before refrigerating for at least 4 hours.
- Serve chilled and enjoy your gluten-free pumpkin cheesecake.
Notes
For best results, ensure all your ingredients, especially the cream cheese, are at room temperature before mixing to avoid lumps. Letting the cheesecake cool gradually and refrigerating it for several hours helps it to firm up and enhances the flavors. If desired, top with whipped cream or a sprinkle of cinnamon before serving.
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