Prepare to embark on a culinary journey that will transform your dessert game forever! This Incredibly Delicious Gluten Free Pumpkin Cheesecake is not just a dessert – it's a slice of pure autumn magic that will have everyone begging for your secret recipe. Whether you're gluten-sensitive, a pumpkin spice lover, or simply someone who appreciates an mind-blowing dessert, this cheesecake is about to become your new obsession. Get ready to impress your friends, family, and your own taste buds with a dessert that's creamy, spicy, and absolutely irresistible!
Prep Time: 20 mins
Cook Time: 60 mins
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 1/2 cups gluten-free graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese
- 1 cup pumpkin puree
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with butter or non-stick cooking spray.
- In a medium bowl, combine gluten-free graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix thoroughly until the crumbs are evenly coated and resemble wet sand.
- Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed measuring cup to ensure a smooth surface.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy, approximately 2-3 minutes.
- Add 1 cup of sugar to the cream cheese and continue beating until fully incorporated and the mixture is light and fluffy.
- Gradually add pumpkin puree to the cream cheese mixture, mixing on medium speed until well combined.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is fully integrated before adding the next.
- Stir in vanilla extract, ground cinnamon, nutmeg, and cloves. Mix until the spices are evenly distributed throughout the batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan on a baking sheet to catch any potential drips and transfer to the preheated oven.
- Bake for 55-60 minutes, or until the center is almost set but still slightly jiggly. The edges should be lightly golden and slightly pulled away from the pan sides.
- Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. The cheesecake will continue to set as it cools.
- After the initial cooling, refrigerate the cheesecake for at least 4 hours or overnight to allow it to fully set and develop its flavors.
- Before serving, run a thin knife around the edges of the pan to loosen the cheesecake. Release the springform pan's sides and transfer to a serving plate.
- Optional: Garnish with whipped cream, a sprinkle of cinnamon, or candied pecans before serving. Slice into 10 even portions and enjoy!
Tips
- Room Temperature Matters: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature before mixing. This helps create a smoother, lump-free batter.
- Prevent Cracks: To avoid cheesecake cracks, don't overmix the batter and bake in a water bath if possible. The gentle, even heat helps prevent surface cracking.
- Cooling is Crucial: Never rush the cooling process. Let the cheesecake cool slowly at room temperature, then refrigerate for at least 4 hours to set properly.
- Crust Technique: When pressing the graham cracker crust, use the bottom of a measuring cup to create a compact, even layer.
- Spice Balance: Feel free to adjust the spices to your taste, but keep the proportions similar to maintain the perfect pumpkin flavor profile.
- Storage Tip: This cheesecake can be stored in the refrigerator for up to 5 days, making it a great make-ahead dessert for gatherings.
- Serving Suggestion: For the most beautiful slices, use a clean, sharp knife dipped in hot water and wiped dry between each cut.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 8g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 130mg
