Gluten-Free Pumpkin Cheesecake

A smooth, creamy, velvety texture, cheesecake with warming spices, makes this Pumpkin cheesecake a great alternative to traditional pumpkin pie.

The cheese cake sits atop a deliciously spiced crust made of gluten-free gingersnap cookies mix with gluten-free gram crackers.

This creamy Gluten-Free Pumpkin Cheesecake truly needs no decoration outside of some whipped cream and chocolate sauce.

Gluten-Free Pumpkin Cheesecake

10 gluten-free gingersnap cookies, crushed to flour (makes about 3/4 cup)

3/4 cup gluten-free graham cracker flour

1/4 cup sugar

8 tablespoons butter, melted

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Preheat oven to 350 degrees.

In a medium mixing bowl combine flours, and sugar. Add melted butter, and mix in well.

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Prepare a springform pan with parchment paper, and place crust in the center and spread the crust out evenly, touching all sides of the springform pan ring.

Bake in preheated oven for 8 minutes. Place on a rack to cool.

Cheesecake Ingredients

2 – 8 oz. cream cheese, soft

1 – 14.5 oz. can organic pumpkin

1 cup Greek yogurt, full-fat, plain

3 eggs, large

1/2 cup sugar

2 teaspoons pumpkin pie spice

2 teaspoons vanilla extract

¼ teaspoon salt

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In a processor place the cream cheese, sugar and process until smooth and creamy, about 1 to 2 minutes.

Add the yogurt, pumpkin pie spice, vanilla, salt and process together until well mixed. Next add pumpkin and mix in till well incorporated.

Add eggs one at a time, processing after each addition, but do not over mix.

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Pour mixture over cooled crust.

Bake cheesecake for 55 to 65 minutes, or until center is set.

For best results fill a roasting pan to ½ inch from top with hot water. Place the roasting pan on bottom rack and place spring-form pan on top rack directly over roasting pan.

Do not open oven at all until 55 minutes has past. Turn off the oven and jar the oven door for one hour more.

Remove cheesecake and cool 30 minutes on a rack, run a knife between cake and sides of pan to loosen as it cools.

Place into refrigerator for up to 24 hours but no less than 4 hours.

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Plate and enjoy your gluten-free cheesecake topped with whipped cream, and chocolate sauce.

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Enjoy These Cheesecake Favorites

• No-Bake Peaches & Cream Cheesecake
• Instant Pot Classic Cheesecake

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