Recipe: Gluten Free Spiced Pumpkin Cheesecake

Gluten free spiced pumpkin cheesecake is here just in time for Thanksgiving. Pumpkin spiced is all around, thus I’m in the fall spirit. We love cheesecake here in my house and this one is no exception. It’s so good and as a result, it doesn’t last long. This time I made it into bars, so the recipe is just halved; if you want to make a full cheesecake, then simply double the recipe and use a small springform pan.

Let’s get baking!

Ingredients

• 1 pack (8oz) of cream cheese
• 1/2 a cup plus 2 tablespoons of packed brown sugar
• 1/2 teaspoon of Vietnamese cinnamon
• 1/8 teaspoon of allspice
• 2 eggs
• an egg yoke
• 1 tablespoon of vanilla
• 1 cup plus 2 tablespoons of pumpkin
• 2 tablespoons of brown sugar
• 1 cup of gluten free graham cracker crumbs
• 4 tablespoons of melted butter

First, gather all of your ingredients and set the oven to 350 degrees.

Get out your mixer and food processor. For me, I needed the processor to turn the graham crackers into crumbs because crushing them by hand is too messy.

In a small bowl mix the last 3 ingredients.

Press into an 8×8 pan that’s line with parchment paper since it makes for easy cleanup.

In the mixer, cream the cream cheese. Then, mix in the sugar and spices. Next, add in the eggs and vanilla. Lastly, add the pumpkin and ensure it’s mixed well. To ensure it’s mixed well you can scrape the sides of the bowl every so often.

Pour over the crust and bake for about 1 hour at 350 degrees. Keep an eye on it towards the end since it’s done when it first starts to crack just a tad.

Done – this recipe is best made ahead of time since it stays fluffy and moist; oh, and it needs to cool at least 1 hour before eating. On day two it was better than day one, so make ahead!

So good – happy pumpkin eating.

Thanks so much for stopping by and I hope you have as much fun getting ready for Thanksgiving as I do. I’m thankful for a lot and as a result, I don’t take life for granted. Enjoy your Wednesday and I’ll see you again soon!

Recipe

Print Recipe

Gluten Free Spiced Pumpkin Cheesecake

Author: Ali

Servings: 9

Gluten free spiced pumpkin cheesecake is here just in time for Thanksgiving. Pumpkin spiced is all around, thus I’m in the fall spirit. We love cheesecake here in my house and this one is no exception. It’s so good and as a result, it doesn’t last long. This time I made it into bars, so the recipe is just halved; if you want to make a full cheesecake, then simply double the recipe and use a small springform pan.

Prep Time20 minutes minutes

Cook Time1 hour hour

Total Time1 hour hour 20 minutes minutes

CourseBaking

CuisineAmerican

Ingredients

• 1 pack 8oz of cream cheese
• 1/2 a cup plus 2 tablespoons of packed brown sugar
• 1/2 teaspoon of Vietnamese cinnamon
• 1/8 teaspoon of allspice
• 2 eggs
• an egg yoke
• 1 tablespoon of vanilla
• 1 cup plus 2 tablespoons of pumpkin
• 2 tablespoons of brown sugar
• 4 tablespoons of melted butter
• 1 cup of gluten free graham cracker crumbs

Instructions

• First, gather all of your ingredients and set the oven to 350 degrees.
• Get out your mixer and food processor. For me, I needed the processor to turn the graham crackers into crumbs.
• In a small bowl mix the last 3 ingredients; press into an 8x8 pan that's line with parchment paper since this makes for easy cleanup.
• In the mixer, cream the cream cheese.
• Then, mix in the sugar and spices.
• Next, add in the eggs and vanilla.
• Lastly, add the pumpkin and ensure it's mixed well. To ensure it's mixed well you can scrape the sides of the bowl every so often.
• Pour over the crust and bake for about 1 hour at 350 degrees.
• Keep an eye on it towards the end since it's done when it first starts to crack just a tad. Done - eat up!