Gluten Free Pumpkin Pie Cheesecake
Gluten Free Pumpkin Pie Cheesecake really is the best of both worlds. It has the creamy, sweet, and rich texture you’d expect from a cheesecake, with all of the cinnamon, nutmeg, and pumpkin flavor of a pumpkin pie. It’s also has a gluten free graham cracker crust, and is incredibly easy to make!
Is it a cheesecake? Is it a pumpkin pie? Is it a hybrid of the two, equipped with the absolute best of both possible worlds? Bingo!
Here’s a little recipe I like to whip up when I can’t decide which one I want more, cake or pie. It’s the age-old question, really. And today, we have the best possible answer. Gluten Free Pumpkin Pie Cheesecake. And did I mention the gluten free graham cracker crust? It’s sweet, spiced, and is everything you’d expect to see on a pumpkin pie. Does it really get any better than that?
Today we’re hunkering down here in Tampa, Florida, getting ready for hurricane Irma. It’s predicted to be at least a category 3 when it hits, but we’re really waiting to see what happens after it hits land south of us. I’m not going to sugar coat it, this one is pretty scary. But we’re ready for it. We have our storm shutters up, plenty of water, and flashlights. And I’ve baked like 4 loaves of gluten free banana bread and pumpkin bread. You know, to hold us over. And for snacks.
Snacks are very important during a hurricane.
Especially when it comes to really delicious fall-type snacks. Like the ones that are full of pumpkin, cinnamon, nutmeg, or other delicious things. But you know, if you lose power during the storm, you’re going to have to eat that cheesecake in one sitting.
You know, so it doesn’t go bad.
It’s very important to make sure that gluten free pumpkin pie cheesecake goes to good use.
Creamy, velvety amazingness of cheesecake, with the flavors we love in pumpkin pie. I’m having a nostalgia moment here of holidays gone by, coupled with my infinite love of cheesecake. I’m pretty sure this is my favorite dessert in the history of desserts. Like, of all time.
And I’ve had a lot of desserts!
Another added bonus, people will be so focused on the Why-Didn’t-I-Think-Of-That combination, they won’t even notice that it’s gluten free! Bring this to your next holiday get-together, and let me know how many people guess. I bet there won’t be any!
Gluten Free Pumpkin Pie Cheesecake
Ingredients
Graham Cracker Crust
- 1 1/2 cups gluten free graham crackers, finely ground
- 1/3 cup white sugar
- 6 tbsp unsalted butter, melted
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
Filling
- 24 oz cream cheese, softened
- 3/4 cup white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 3/4 cup pumpkin puree
- 1/2 tbsp pumpkin pie spice
Equipment
- pie dish
Instructions
Graham Cracker Crust
- Mix all ingredients together until well combined (all of the graham cracker should look wet).
- Grease a 9-inch pie pan. Press graham cracker crust into pan, and up along each side evenly.
- Bake at 375°F for 5-10 minutes, or until golden brown. Remove and let cool.
Filling
- Cream together cream cheese, sugar, and vanilla extract. While still mixing, add one egg at a time until all are added and mixed in.
- Separate filling into two equal parts. Pour one part into pie pan over graham cracker crust, smoothing evenly with a spatula.
- Take remaining filling and add pumpkin and pumpkin pie spice, mix well. Pour remaining into pie pan, smoothing with a spatula.
- Bake at 375°F for 30-35 minutes, or until almost done in center. Remove from oven and allow to cool. Refrigerate 2-3 hours before serving.
Notes
Nutrition
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I’m new to GF baking
I want to make a pumpkin pie GF pie. I saw this recipe. How much of the cream cheese batter goes into pie before adding the pumpkin mixture or can I just mix it all together and pour into pie crust? Suggestion please.
I usually make half and half. So half of the pie would be the cream cheese mixture, and half would be the pumpkin mixture. Top or bottom half, it doesn’t matter which one. Hope that helps!
Could I substitute maple syrup for the sugar? I realize this would add more liquid to the recipe but wondered if there would be a way to make it work.
It might work, but I’ve never tried it before with this one. I’d add an extra egg to help it set. Let me know how it goes if you try it!