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Gluten Free Pumpkin Cheesecake

Prep Time: 30 min.
Cook Time: 50 min.
Total Time: 80 min.
Servings: 12

What you need

3/4 cup gluten free graham wafer crumbs (see Note)
1/2 cup ground pecans
2 Tablespoons granulated sugar
2 Tablespoons brown sugar
1/4 cup unsalted butter, melted
3/4 cup canned pumpkin
3/4 cup granulated sugar
3 egg yolks
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
1/4 cup PLUS 2 Tablespoons granulated sugar
1 large egg
1 egg yolk
2 tablespoons heavy whipping cream
1 tablespoon cornstarch
1 teaspoon vanilla extract

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How to do it

1. Preheat oven to 350 degrees F.

2. Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.

3. Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl.

4. Mix well and set aside.Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well.

5. Add the whole egg, remaining egg yolk, and the whipping cream, beating well.

6. Add cornstarch and vanilla extract, beat batter until smooth.

7. Add pumpkin puree mixture and mix well.

8. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I'm glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).

9. Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking, but if it does, don't worry, that's where the Dulce de Leche comes in handy.Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.

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Nutrition

Calories
402.56cal ( 20.13% of daily need)
Fat
29.69g ( 45.68% of daily need)
Saturated Fat
15.02g ( 93.85% of daily need)
Carbohydrates
30.31g ( 10.1% of daily need)
Sugar
24.4g ( 27.11% of daily need)
Cholesterol
154.7mg ( 51.57% of daily need)
Sodium
276.31mg ( 12.01% of daily need)
Protein
5.82g ( 11.64% of daily need)
Vitamin A
3410.04IU ( 68.2% of daily need)
Manganese
0.36mg ( 18.01% of daily need)
Phosphorus
121.74mg ( 12.17% of daily need)
Vitamin B2
0.15mg ( 9.07% of daily need)
Selenium
6.35µg ( 9.07% of daily need)
Calcium
87.48mg ( 8.75% of daily need)
Vitamin B5
0.67mg ( 6.73% of daily need)
Iron
1.08mg ( 5.98% of daily need)
Folate
22.25µg ( 5.56% of daily need)
Fiber
1.38g ( 5.52% of daily need)
Vitamin D
0.83µg ( 5.51% of daily need)
Zinc
0.82mg ( 5.46% of daily need)
Vitamin B12
0.3µg ( 5.07% of daily need)
Vitamin E
0.73mg ( 4.86% of daily need)
Magnesium
18.66mg ( 4.67% of daily need)
Vitamin K
4.9µg ( 4.66% of daily need)
Copper
0.09mg ( 4.63% of daily need)
Potassium
158.21mg ( 4.52% of daily need)
Vitamin B1
0.07mg ( 4.5% of daily need)
Vitamin B6
0.07mg ( 3.64% of daily need)
Vitamin B3
0.41mg ( 2.07% of daily need)

Breakdown

Proteins
5.65%
Fat
64.9%
Carbs
29.45%
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only.

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