Gluten Free Pumpkin Cheesecake
This homemade Pumpkin Cheesecake Recipe is gluten-free! A layer of vanilla cheesecake, a layer of spiced pumpkin cheesecake, and a pinch of whipped cream make this super simple pumpkin cheesecake! It’s a holiday dessert favorite around here! Ingredients 1 MI-DEL® Gluten Free Graham Style Pie Crust2 (8oz) packages cream cheese , softened to room temperature1/2 […]

25 minutes

25 minutes

4 servings
This homemade Pumpkin Cheesecake Recipe is gluten-free! A layer of vanilla cheesecake, a layer of spiced pumpkin cheesecake, and a pinch of whipped cream make this super simple pumpkin cheesecake! It’s a holiday dessert favorite around here!
- 1 MI-DEL® Gluten Free Graham Style Pie Crust
- 2 (8oz) packages cream cheese , softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
Ingredients
Topping
|
- Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
- Using a hand mixer or a standing mixer, beat your cream cheese until light and fluffy, about 1 minute or so. Add in the sugar, and beat until combined.
- Add in the eggs, one at a time, beating well after each addition.
- Mix in vanilla extract.
- Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
- To the remaining batter, add in pumpkin puree, pumpkin pie spice, cinnamon, and allspice, and mix until combined. Pour the rest of the cheesecake filling into the pie crust.
- Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
- *Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
- Serve with whipped cream, if desired.
- Enjoy!
*When the cheesecake is done, I turn the oven off, open the oven door, and allow the cheesecake to cool inside of the oven for about 15-20 minutes (then I allow it to cool on the counter 'til it comes to room temperature.) Allowing it to cool in the oven for a little bit helps to prevent cracks in the cheesecake, as it helps the cheesecake gradually come down in temperature..
Thanks to A Latte Food
- 1 package of KA–ME® Original Rice Crackers or KA–ME® Seaweed Rice Crackers
- 1/2 cup chickpea hummus
- 1/2 cup beetroot hummus
- 1 small sweet potato , thinly sliced
- 1 medium beet , thinly sliced
- 1 medium carrot , thinly sliced
- 1/4 cup edamame , shelled
- 1/4 cup cranberries
- 1/4 cup yellow corn
- 1/2 cup heirloom cherry tomatoes
- Bring a pot of water to a boil. Once boiling, carefully add eggs. Boil for 7 minutes and then remove, placing in an ice bath. Set aside.
- Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
- In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
- Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.