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Gluten-free Pumpkin Cheesecake Recipe

Ingredients

How to make it

  • Crust

  • Mix together the graham cracker crumbs, cinnamon, and melted butter.
  • Press the mixture firmly in the bottom of a 9 inch spring form pan.
  • It is also helpful to line the bottom of the pan with parchment paper first.

  • Filling

  • Mix together the pumpkin puree and cream cheese.
  • Add the sugars and beat until light and fluffy.
  • Beat in the eggs and evaporated milk.
  • Next, add the cornstarch, cinnamon, and nutmeg; combine thoroughly.
  • Pour the filling in to the pan over the crust.
  • Bake at 350 degrees for 55-60 minutes or until the edges are set but the center moves slightly.

  • Topping

  • Combine sour cream, sugar, and vanilla.
  • Spread the topping evenly on the fresh baked cheesecake.
  • Return the cheesecake to the oven for 5 more minutes to set the topping.
  • Remove and cool on a rack for at least 30 minutes.
  • After 30 minutes, place the cheesecake in the refrigerator and chill for several hours or overnight to help set the filling.

Reviews & Comments 1

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  • circlemoon8 13 years ago
    I will be trying this over the holidays!!!
    Was this review helpful? Yes Flag

The Cook

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