Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake requires roughly 1 hour and 20 minutes from start to finish. One portion of this dish contains roughly 6g of protein, 30g of fat, and a total of 403 calories. This recipe serves 12 and costs $1.12 per serving. 412 people have made this recipe and would make it again. Head to the store and pick up granulated sugar, egg yolks, egg, and a few other things to make it today. It is brought to you by Faithfully Gluten Free. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so spectacular spoonacular score of 15%. If you like this recipe, you might also like recipes such as Pumpkin Cheesecake Brownies (Gluten Free + Refined Sugar Free), Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}, and Pumpkin Cheesecake (Grain Free, Gluten Free).

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 50 minutes

 

Ingredients:

3/4 cup gluten free graham wafer crumbs (see Note)

1/2 cup ground pecans

2 Tablespoons granulated sugar

2 Tablespoons brown sugar

1/4 cup unsalted butter, melted

3/4 cup canned pumpkin

3/4 cup granulated sugar

3 egg yolks

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

3 (8 ounce) packages cream cheese

1/4 cup PLUS 2 Tablespoons granulated sugar

1 large egg

1 egg yolk

2 tablespoons heavy whipping cream

1 tablespoon cornstarch

1 teaspoon vanilla extract

Equipment:

oven

springform pan

bowl

hand mixer

baking sheet

Cooking instruction summary:

Instructions Preheat oven to 350 degrees F.Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside.Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream, beating well. Add cornstarch and vanilla extract, beat batter until smooth. Add pumpkin puree mixture and mix well. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I'm glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking, but if it does, don't worry, that's where the Dulce de Leche comes in handy.Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.

 

Step by step:


1. Preheat oven to 350 degrees F.

2. Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.

3. Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl.

4. Mix well and set aside.Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well.

5. Add the whole egg, remaining egg yolk, and the whipping cream, beating well.

6. Add cornstarch and vanilla extract, beat batter until smooth.

7. Add pumpkin puree mixture and mix well.

8. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I'm glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).

9. Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking, but if it does, don't worry, that's where the Dulce de Leche comes in handy.Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.


Nutrition Information:

Quickview
402k Calories
5g Protein
29g Total Fat
30g Carbs
2% Health Score
Limit These
Calories
402k
20%

Fat
29g
46%

  Saturated Fat
15g
94%

Carbohydrates
30g
10%

  Sugar
24g
27%

Cholesterol
156mg
52%

Sodium
276mg
12%

Get Enough Of These
Protein
5g
12%

Vitamin A
3411IU
68%

Manganese
0.3mg
15%

Phosphorus
122mg
12%

Selenium
6µg
9%

Vitamin B2
0.16mg
9%

Calcium
84mg
8%

Vitamin B5
0.68mg
7%

Iron
1mg
6%

Folate
22µg
6%

Vitamin D
0.84µg
6%

Zinc
0.82mg
5%

Vitamin B12
0.31µg
5%

Vitamin E
0.73mg
5%

Fiber
1g
5%

Magnesium
18mg
5%

Copper
0.09mg
5%

Vitamin K
4µg
5%

Vitamin B1
0.07mg
5%

Potassium
157mg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.41mg
2%

covered percent of daily need
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