Recipe
Dessert
Gluten-Free Pumpkin Cheesecake
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Crust | ||
| 3 tbsp. butter, melted | ||
| 1 ½ c. graham cracker or gingersnap cookie crumbs | ||
| 3 tbsp. sugar | ||
| Filling | ||
| 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 | ||
| Topping | ||
| 2 c. sour cream | ||
| ¼ c. sugar | ||
| 1 tbsp. maple syrup |
Directions
- Preheat oven to 325 degrees.
- To make the crust, mix melted butter with sugar and crumbs. Press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
- 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.
- Bake for 1 hour and 5 minutes or until center is almost set. Keep oven on.
- To make the topping, combine sour cream, sugar and maple syrup. Spread over hot cheesecake and return to oven for 15 minutes.
- Cool 1 hour before loosening the rim of the springform pan. Cool completely before removing rim. Refrigerate at least 4 hours before serving.