Ingredients for Pumpkin Cheesecake Dairy And Gluten Free
- Gingersnap Cookies
- 7 tablespoons (1 stick) unsalted butter, divided
- 2 (8 ounce) packages cream cheese, softened
- 1 cup sour cream
- Pumpkin Puree
- Unrefined Sugar
- 1 teaspoon vanilla extract
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Ground Nutmeg
- Cinnamon
- Salt
- 2 tablespoons cornstarch
- 4 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Pumpkin Cheesecake Dairy And Gluten Free? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Pumpkin Cheesecake Dairy And Gluten Free
- Preheat oven to 325°F (160°C).
- Prepare the crust:
- Grease the bottom and sides of a 9-inch springform pan with 1 tablespoon of butter.
- Melt the remaining 6 tablespoons of butter.
- In a food processor, pulse 1 ½ cups gluten-free graham cracker crumbs until fine.
- Add the melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared pan.
- Bake for 15-20 minutes, or until lightly golden brown. Let cool completely.
- Prepare the filling:
- Bring a kettle of water to a boil for the water bath.
- In a large bowl, beat 2 (8 ounce) packages of cream cheese until smooth and creamy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Stir in 1 cup sour cream until smooth.
- Add 1 (15 ounce) can pumpkin puree and mix until incorporated.
- In a separate bowl, whisk together 4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and 2 tablespoons cornstarch.
- Gradually add the egg mixture to the cream cheese mixture, mixing until just combined. Do not overmix.
- Pour the filling into the cooled crust.
- Wrap the springform pan tightly in aluminum foil.
- Place the pan in a larger roasting pan. Pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan.
- Bake for approximately 1 hour, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven, prop the oven door slightly open, and let the cheesecake cool in the oven for another 30 minutes.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack.
- Run a knife around the edges of the cheesecake to loosen it from the pan.
- Refrigerate for at least 6-8 hours, or preferably overnight, to allow it to firm up completely.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
73g
Fat
52g
Carbs
11g
