Gluten Free Pumpkin Spice Cheesecake
Description
Can’t decide between pumpkin pie or cheesecake? You can have both! Gluten Free Pumpkin Spice Cheesecake is my most requested cheesecake recipe! It starts with a cinnamon graham cracker crust, followed by a luscious cream cheese layer, and finishes with a pumpkin pie cheesecake layer. This dessert is sure to please any cheesecake lover-gluten free or not!
Crust
Cheesecake
Instructions
-
Heat oven to 325 degrees. Spray a 9-inch springform pan with oil or (gluten free) cooking spray. Wrap foil around the outside bottom and sides of pan to prevent dripping from the bottom of the pan.
-
Mix the crust ingredients together and press into the bottom of the springform pan and about an inch up the side of the pan. Bake for 10 minutes.
-
In a large bowl beat the cream cheese and sugar together with a mixer until light and fluffy. Slowly add in 1 egg at a time, mixing until well blended. Spoon 3 cups of the mixture into the baked crust and spread it out evenly.
-
Add the 1 cup of pumpkin and spices to the remaining cream cheese mixture and beat until smooth. Gently spoon the pumpkin mixture over the top of the white cream cheese mixture in the pan and carefully smooth it out.
-
Bake in a 325 degree oven for 1 hour 15 minutes to 1 hour 25 minutes or until the edge of the cheesecake is set at least 2 inches from the edge of pan but middle jiggles slightly when moved.
-
Turn off the oven and allow cheesecake to remain in the oven for 30 minutes with the oven door open a few inches. Place cheesecake on a cooling rack and allow to cool for an additional 30 minutes. Place in the refrigerator and allow at least 6 hours to cool.
-
Just before serving, run a knife around the inside of the pan to loosen the cheesecake. Carefully remove the side of the pan and cut into slices.
I have found it easier to wet the knife before cutting into the cheesecake. The cheesecake can be made a few days ahead and placed into the freezer after the initial 6 hours of cooling in the fridge.
