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gluten-free-pumpkin-cheesecake-recipe

Gluten-Free Pumpkin Cheesecake

A delicious gluten-free pumpkin cheesecake perfect for fall.
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Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 350 kcal

Ingredients 

Crust

  • 1 ½ cups gluten-free graham cracker crumbs
  • ¼ cup melted butter

Filling

  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 3 eggs

Instructions 

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the gluten-free graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
  3. In another bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, vanilla extract, and spices. Mix until well combined.
  4. Add the eggs one at a time, beating well after each addition.
  5. Pour the filling over the crust in the springform pan.
  6. Bake for about 60 minutes, or until the center is set. Let it cool, then refrigerate for at least 4 hours before serving.

Nutritional Value

Calories: 350kcal | Carbohydrates: 30g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

Keywords

Cheesecake, Gluten-Free, Pumpkin
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