Gluten-Free Pumpkin Cheesecake


Gluten-Free Pumpkin Cheesecake

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Servings and Ingredients

3 tbsp. butter, melted
1 ½ c. graham cracker or gingersnap cookie crumbs
3 tbsp. sugar
4 (8 oz each) pkg cream cheese, softened
1 ½ c. sugar
4 eggs, at room temperature
1 c. pure pumpkin
¼ c. fat-free evaporated milk
2 tbsp. maple syrup
1 tsp. ginger
1 tsp. cinnamon
½ tsp. nutmeg
2 c. sour cream
¼ c. sugar
1 tbsp. maple syrup


  1. Preheat oven to 325 degrees.
  2. To make the crust, mix melted butter with sugar and crumbs. Press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
  3. Meanwhile, to make the filling, beat cream cheese and sugar until well blended. Add eggs, one at a time, mixing on low speed. Add pumpkin, evaporated milk, maple syrup, ginger, cinnamon and nutmeg and mix until blended. Pour over crust.
  4. Bake for 1 hour and 5 minutes or until center is almost set. Keep oven on.
  5. To make the topping, combine sour cream, sugar and maple syrup. Spread over hot cheesecake and return to oven for 15 minutes.
  6. Cool 1 hour before loosening the rim of the springform pan. Cool completely before removing rim. Refrigerate at least 4 hours before serving.