Homemade Gluten Free Pumpkin Cheesecake Recipe
Fall is in the air. I know this because later on today I get to go sit outside for a soccer game. In the rain. When it’s 59 degrees. Doesn’t that sound fun? The things we do for our children right? Anyways, now that fall is here, it’s time to start enjoying the flavors of fall. And for me, that means pumpkin. Oh yes, I am a pumpkin spice latte kind of girl. I also love pumpkin pie! So when I was asked to make a something for friend who happens to be gluten free I had an idea for a perfect recipe. Fun fact, did you know you can buy gluten free graham crackers? It’s true! And they make the perfect homemade crust for my Gluten Free Pumpkin Cheesecake Recipe! Would you like to learn how to make it? Sweet!
Here is how you make my Gluten Free Pumpkin Cheesecake Recipe:
You Will Need:
- 8 oz Cream Cheese (softened)
- 1 cup Canned Pumpkin (NOT pumpkin pie puree)
- 1 cup crushed Gluten Free Graham Crackers
- 1/3 cup brown sugar
- 2 tbsp melted butter
- 2 tsp pumpkin pie spice
Step 1: Preheat your oven to 375 degrees. Crush your gluten free graham crackers and press them on the bottom of a spring form pan. Brush with your melted butter and bake for 10 minutes.
Step 2: In a stand mixer add together your cream cheese, pumpkin, sugar, and pumpkin spice. Mix until fluffy. Pour your mix into a COOLED pie crust.
Step 3: Put your gluten free pumpkin cheesecake into the fridge and let set for 4 hours (or overnight).
Step 4: Cut and top with whip cream. Serve cold!
See! How easy was that? You don’t even have to bake it. And it’s oh-so-tasty. This will be gracing my Thanksgiving table for sure this year.
Enjoy! Who says Gluten Free has to be hard?
Check out more pumpkin recipes: