Pumpkin Cheesecake - Dairy And Gluten Free Recipe

Name: Pumpkin Cheesecake - Dairy And Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust; 8 ounces gluten free gingersnap cookies, Midel; 3 tablespoons butter, earth balance; Filling; 16 ounces cream cheese, dairy free (room temperature); 1/4 cup dairy free sour cream; 1 (15 ounce) can pumpkin puree; 3/4 cup unrefined sugar; 1 teaspoon vanilla; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cloves; 1/2 teaspoon ground nutmeg; 1 teaspoon cinnamon; 1/4 teaspoon salt; 2 1/2 tablespoons cornstarch; 3 eggs, room temperature beaten

Servings: persons

Crust
8 ounces gluten free gingersnap cookies, Midel
3 tablespoons butter, earth balance
Filling
16 ounces cream cheese, dairy free (room temperature)
1/4 cup dairy free sour cream
1 (15 ounce) can pumpkin puree
3/4 cup unrefined sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
3 eggs, room temperature beaten

1
Directions:
2
Preheat oven to 325 degrees.
3
Make Crust:
4
Run butter stick along bottom and sides of springform pan.
5
Melt the rest.
6
Grind cookies in food processor then add melted butter and press mixture into pan.
7
Bake for 15-20 min until slightly brown.
8
Make Filling:
9
Boil water for water bath.
10
Beat cream cheese until smooth.
11
add sugar, mix.
12
add sour cream, mix.
13
add pumpkin, mix.
14
add beaten eggs, vanilla, spices and cornstarch & mix.
15
Pour into crust.
16
When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
17
Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
18
Allow to cool on rack.
19
Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
20
*note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!

836

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust, 8 ounces gluten free gingersnap cookies, Midel, 3 tablespoons butter, earth balance, Filling, and more.

Yes, Pumpkin Cheesecake - Dairy And Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake - Dairy And Gluten Free

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