Description
A creamy and rich Gluten-Free Pumpkin Cheesecake that’s perfect for fall gatherings and holiday desserts.
Ingredients
Scale
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup melted butter
- 2 tablespoons brown sugar
- 3 (8 oz) packages cream cheese, softened
- 1 cup canned pumpkin puree
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 3 large eggs
- Whipped cream (for topping)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- In a bowl, combine gluten-free graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the pan to form the crust.
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, sour cream, pumpkin pie spice, and vanilla extract. Mix until combined.
- Add eggs one at a time, mixing on low speed after each just until blended. Do not overmix.
- Pour the batter over the crust in the springform pan.
- Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and let cheesecake sit in the oven with the door slightly open for 1 hour.
- Refrigerate for at least 4 hours or overnight.
- Top with whipped cream before serving, if desired.
Notes
Make sure your graham crackers are certified gluten-free. For a nutty twist, you can use ground pecans in the crust.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
Keywords: gluten-free, pumpkin, cheesecake, fall dessert, holiday