Recipes

Recipe: Gluten Free Spiced Pumpkin Cheesecake

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

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.

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

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.

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

In a small bowl mix the last 3 ingredients.

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

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

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

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.

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

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!

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

So good – happy pumpkin eating.

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

Gluten Free Spiced Pumpkin Cheesecake: 3ten.ca

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

Recipe: Gluten Free Spiced Pumpkin Cheesecake
 
Prep time
Cook time
Total time
 
Author:
Serves: 9
Ingredients
  • 1 pack (8oz) of cream cheese
  • 1 pack (8oz) of cream cheese
  • ½ a cup plus 2 tablespoons of packed brown sugar
  • ½ a cup plus 2 tablespoons of packed brown sugar
  • ½ teaspoon of Vietnamese cinnamon
  • ½ teaspoon of Vietnamese cinnamon
  • ⅛ teaspoon of allspice
  • ⅛ teaspoon of allspice
  • 2 eggs
  • 2 eggs
  • an egg yoke
  • an egg yoke
  • 1 tablespoon of vanilla
  • 1 tablespoon of vanilla
  • 1 cup plus 2 tablespoons of pumpkin
  • 1 cup plus 2 tablespoons of pumpkin
  • 2 tablespoons of brown sugar
  • 2 tablespoons of brown sugar
  • 4 tablespoons of melted butter
  • 4 tablespoons of melted butter
  • 1 cup of gluten free graham cracker crumbs
Instructions
  1. First, gather all of your ingredients and set the oven to 350 degrees.
  2. Get out your mixer and food processor. For me, I needed the processor to turn the graham crackers into crumbs.
  3. 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.
  4. In the mixer, cream the cream cheese.
  5. Then, mix in the sugar and spices.
  6. Next, add in the eggs and vanilla.
  7. 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.
  8. Pour over the crust and bake for about 1 hour at 350 degrees.
  9. Keep an eye on it towards the end since it's done when it first starts to crack just a tad. Done - eat up!

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