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Decadent Delight: Gluten-Free Pumpkin Pie Cheesecake for a Perfect Thanksgiving Dessert


Recipe Share Gluten Free Pumpkin Pie Cheesecake

As Thanksgiving approaches, the anticipation of a festive feast and delightful desserts fills the air. For those with gluten sensitivities or celiac disease, navigating the dessert table can sometimes be challenging. Fear not, as we've got the perfect solution for you – a gluten-free Pumpkin Pie Cheesecake that will not only satisfy your sweet tooth but also leave your taste buds singing with joy. This indulgent treat combines the rich flavors of pumpkin pie with the creamy goodness of cheesecake, making it a show-stopping finale to your Thanksgiving feast.


Ingredients: For the Gluten-Free Crust:


  • 1 1/2 cups gluten-free graham cracker crumbs

  • 1/3 cup melted unsalted butter

  • 2 tablespoons granulated sugar


For the Cheesecake Filling:

  • 3 packages (24 ounces) cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 3 large eggs

  • 1 cup canned pumpkin puree

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves


For the Topping:

  • 1 cup whipped cream

  • Ground cinnamon for garnish


Instructions:

  1. Preheat your oven to 325°F (163°C).

  2. In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter, and sugar for the crust. Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for 10 minutes, then set it aside to cool.

  3. In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, continuing to beat until well combined.

  4. Add the eggs one at a time, beating well after each addition.

  5. In a separate bowl, mix the pumpkin puree, cinnamon, nutmeg, and cloves until evenly combined.

  6. Gently fold the pumpkin mixture into the cream cheese mixture until thoroughly incorporated.

  7. Pour the cheesecake filling over the cooled crust in the springform pan.

  8. Bake the cheesecake in the preheated oven for 55-60 minutes or until the center is set. The edges should be slightly golden.

  9. Allow the cheesecake to cool in the pan for about 1 hour, then refrigerate for at least 4 hours or overnight.

  10. Once chilled, carefully remove the sides of the springform pan.

  11. Prior to serving, top the cheesecake with whipped cream and a sprinkle of ground cinnamon.


This gluten-free Pumpkin Pie Cheesecake is the epitome of a Thanksgiving dessert, offering a delightful fusion of seasonal flavors without compromising on dietary needs. Whether you have gluten restrictions or not, this decadent treat is sure to become a new holiday favorite for your family and friends. So, why not add a twist to your Thanksgiving dessert table this year with this delicious gluten-free creation? Happy Thanksgiving!


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