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
Preheat oven to 350 degrees.
In a medium mixing bowl combine flours, and sugar. Add melted butter, and mix in well.
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
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.
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.
Plate and enjoy your gluten-free cheesecake topped with whipped cream, and chocolate sauce.
Enjoy These Cheesecake Favorites
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Reblogged this on Chef Ceaser.
Reblogged this on MrMilitantNegro™.
Looks delicious – very creamy. I like to make gluten free crusts with almond flour. It works with so many flavors.
Thanks Jovina. My younger son loves pumpkin pie and pumpkin cheesecake. When I made this one he told me “You outdid yourself on this one” 🙂
Yes almonds are great to bake with. Did you click the link in the article? It shows another recipe using almonds, oats and flax seed for a cheesecake crust.
Thanks for stopping by Jovina and commenting. Have a great evening. 🙂
Regards,
Randy