• Home
  • Articles
    • Food articles
    • Health tips
    • Travel
  • The Gluten-Free Diet
  • Featured Recipes
  • About Us
    • About Us
    • Contact
    • Advertise
  • Subscribe

Delight Gluten-Free

The authority on gluten-free living.

Gluten-Free Pumpkin Cheesecake

Gluten-Free Pumpkin Cheesecake

This Gluten-Free Pumpkin Cheesecake is so creamy and delicious, no one will have any idea it’s gluten-free!

Ingredients

Crust:

  • 30 gluten-free crisp gingersnap cookies or gluten-free graham crackers
  • 6 tablespoons unsalted butter, melted (3/4 stick)

Filling:

  • 32 ounces cream cheese, room temperature (4 8-ounce packages)
  • 1 3/4 cups sugar
  • 15 ounces pumpkin puree (1 can)
  • 5 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon table salt
  • 1 1/2 tablespoons vanilla extract
  • 2 tablespoons Gluten-Free Flour Blend or tapioca starch

Instructions

Crust:

  • Preheat the oven to 350 degrees F.
  • Add the cookies or crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
  • Remove from the oven and let cool completely while preparing the filling.

Filling:

  • Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
  • In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the gluten free flour or starch and beat until incorporated.
  • Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
  • Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to share on Pocket (Opens in new window)
  • Click to share on Reddit (Opens in new window)

Related

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Optin Form

Recipes

Slow-Cooker Breakfast Casserole

Lace Cookies

Gluten-Free Rollout Sugar Cookies

Turkey Cranberry Sandwich

Copyright © 2023 · Magazine Pro Theme on Genesis Framework · WordPress · Log in