Gluten-Free Pumpkin Cheesecake
Indulge in the creamy, spiced goodness of this Gluten-Free Pumpkin Cheesecake, a show-stopping dessert perfect for fall gatherings or holiday celebrations. Featuring a buttery gluten-free graham cracker crust and a velvety pumpkin-infused filling, this cheesecake combines classic autumn flavors like cinnamon, ginger, and nutmeg for a fragrant and delightful treat. Its rich texture comes from softened cream cheese, complemented by a touch of brown sugar for added warmth. The recipe is easy to follow, with just 25 minutes of prep time and a smooth baking process that results in a beautifully set custard with golden edges. Ideal for gluten-free lifestyles, this dessert can be garnished with whipped cream or a sprinkle of cinnamon for an extra festive touch. Treat yourself and your guests to a slice of seasonal perfection!
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Recipe Information
Ingredients
- 8 sheets Gluten-free graham crackers
- 1 cup Unsalted butter, melted
- 16 oz Cream cheese, softened
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 cup Pumpkin puree
- 1 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground ginger
- 0.25 tsp Ground nutmeg
- 0.25 tsp Salt
- 3 Eggs
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease a 9-inch springform pan lightly with butter or non-stick spray.
Place the gluten-free graham crackers in a food processor and process until fine crumbs form.
Combine the graham cracker crumbs and melted unsalted butter in a bowl. Mix until well combined.
Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.
Bake the crust in the preheated oven for 8 minutes, then remove and let it cool while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add the granulated sugar and brown sugar to the cream cheese and continue beating until well incorporated.
Stir in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.
Add the eggs, one at a time, beating on low speed until just combined after each addition.
Pour the pumpkin cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center has set and the edges are lightly golden.
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Before serving, you can garnish with whipped cream or a sprinkle of cinnamon if desired. Release the sides of the springform pan and transfer the cheesecake to a serving plate.
Slice and enjoy your gluten-free pumpkin cheesecake!
Nutrition Facts
Calories |
5863 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 404.2 g | 518% | |
| Saturated Fat | 231.8 g | 1159% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1582 mg | 527% | |
| Sodium | 3555 mg | 155% | |
| Total Carbohydrate | 524.0 g | 191% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 386.4 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 843 mg | 65% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 1599 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
