Gluten-Free Pumpkin Cheesecake Recipe
Indulge in a delicious glutenfree pumpkin cheesecake made quickly in a pressure cooker Try it today
- Prep Time: 20M
- Cook Time: 40M
- Total Time: 1H
- Yield: 8 servings
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups gluten-free graham cracker crumbs
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1/4 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions
- Step 1: In a medium bowl, mix the gluten-free graham cracker crumbs, 1/4 cup sugar, 1 teaspoon cinnamon, and melted butter until fully combined.
- Step 2: Press the crumb mixture into the bottom of a 7-inch springform pan, covering the base evenly. Place the pan in the refrigerator to set while preparing the filling.
- Step 3: In a large mixing bowl, beat the cream cheese and 1 cup sugar until smooth and creamy.
- Step 4: Add the pumpkin puree, sour cream, eggs, vanilla extract, and spices to the cream cheese mixture. Beat until well combined and smooth.
- Step 5: Pour the filling over the prepared crust in the springform pan.
Notes
Creamy and flavorful gluten-free pumpkin cheesecake perfect for fall.