allspice, cinnamon, cream cheese, eggs, MI-DEL® Gluten Free Graham Style Pie Crust, pumpkin pie spice, pumpkin puree, sugar, vanilla extract, Whipped cream

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!

Ingredients
Topping
Ingredients
Topping
Instructions
  1. Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
  2. 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.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. Mix in vanilla extract.
  5. Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
  6. 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.
  7. Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
  8. *Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
  9. Serve with whipped cream, if desired.
  10. 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




Ingredients

Instructions

  • 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
  1. 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.
  2. Cook the KA•ME® Wide Lo Mein Noodles per the package directions. Drain and rinse with cold water and set aside to chill.
  3. In a medium bowl, whisk all the ingredients in the sauce together. Toss the noodles with the sauce.
  4. Divide each serving into a bowl. Top each bowl with chopped peanuts, green onions, carrots and cucumbers, and half an egg. Serve cold.

Included Products

Gluten Free Chocolate Chip Cookies
Gluten Free Arrowroot Animals
Gluten Free Cinnamon Snaps