Gluten Free Pumpkin Cheesecake
Pumpkin cheesecake is a popular dessert during the fall season, especially around Thanksgiving.
This is vegetarian and gluten free recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Gluten Free Pumpkin Cheesecake
Ingredients
Instructions
-
Preheat the oven to 325°F (163°C).
-
In a bowl, combine the gluten-free graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23 cm) springform pan to form the crust.
-
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the pumpkin puree, cinnamon, nutmeg, and vanilla extract, and mix until well combined.
-
Add the eggs, one at a time, beating well after each addition. Pour the mixture over the crust in the springform pan.
-
Bake for 55-60 minutes, or until the center is set. Remove from the oven and let it cool in the pan for 10 minutes.
-
Transfer the cheesecake to a wire rack and let it cool completely. Refrigerate for at least 2 hours, or overnight.
-
Before serving, top the cheesecake with whipped cream and sprinkle with ground cinnamon.
-
Enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 400kcal
- % Daily Value *
- Total Fat 25g39%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
