Creamy Pumpkin Cheesecake: Fall's Dream Dessert!
Pumpkin cheesecake: bake this lusciously creamy, spiced dessert with a gluten-free crust. Perfect for holiday gatherings or a cozy autumn treat.
Ingredients
- 1 cup crushed gluten-free gingersnaps
- 1/4 cup granulated sugar
- 1/4 cup (4 tablespoons) butter, melted
- 15 oz pumpkin puree (about 2 cups)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 24 oz cream cheese, room temperature
- 1 cup granulated sugar
- 3 eggs + 1 egg yolk
Instructions
- Preheat oven to 325F. Line the bottom of a 9" spring form pan with parchment paper; set aside.
- In a small mixing bowl, mix together crushed gingersnap, melted butter, and sugar until evenly mixed and slightly wet.
- Press gingersnap crumb mixture evenly into the bottom of the pan. Bake for 10 minutes.
- Add pumpkin puree, cinnamon, nutmeg, and allspice to a separate medium mixing bowl. Whisk until all ingredients are combined.
- In a separate large mixing bowl beat cream cheese and sugar on medium speed until combined.
- Add eggs one at a time, beating for 30 seconds in between each egg. Add the egg yolk and continue to beat until fully incorporated.
- Mix in 1 teaspoon of vanilla extract.
- Add the pumpkin mixture to the cream cheese mixture and beat on low speed for 1-2 minutes until the filling is smooth and creamy.
Video
Notes
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.