Gluten-Free Pumpkin Cheesecake

A delicious and creamy gluten-free pumpkin cheesecake perfect for Thanksgiving dessert.

By @meaningfuleats

Original recipe source

Cook time: 60 minutes

Servings: 8

Ingredients

• 1.5 cups gluten-free graham cracker crumbs
• 0.25 cup butter
• 2 tablespoons sugar
• 0 9-inch springform pan (amount not specified)
• 24 ounces cream cheese
• 1 cup sugar
• 1 cup pumpkin puree
• 3 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice

Instructions

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the crust down evenly.
4. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
5. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
6. Add the pumpkin puree, eggs, vanilla extract, and pumpkin pie spice to the cream cheese mixture. Beat until fully combined.
7. Pour the cheesecake filling over the cooled crust in the springform pan.
8. Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are lightly browned.
9. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
10. Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.