Indulge Guilt-Free: Top Gluten-Free Pumpkin Cheesecake to Elevate Your Thanksgiving Feast

Quick Overview Section

• Recipe Rating: ★★★★☆ (4.5/5 from readers)
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: Serves 8
• Calories: 250 per slice (approx.)

Introduction

Thanksgiving is the perfect time to celebrate with friends and family, and what better way to cap off a festive meal than with a rich, creamy dessert? This Gluten-Free Pumpkin Cheesecake is not only decadent and delicious but also accommodates those with gluten sensitivities. I vividly remember the first time I made this for Thanksgiving; the smiles on my family’s faces said it all. As the autumn air fills with the scent of cinnamon and nutmeg, this dessert is a cozy homage to the holiday season. Plus, it’s a healthy twist on a classic recipe, making it ideal for anyone seeking gluten-free, healthier options for their feast!

Ingredients List

• For the Crust:

  • 1 ½ cups gluten-free graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup coconut sugar

• For the Filling:

  • 16 oz cream cheese, softened
  • 1 cup Pumpkin puree
  • ¾ cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ginger

Optional Substitutions:

• For a vegan version, use vegan cream cheese and flax eggs.
• Swap granulated sugar with maple syrup or a sugar alternative.

Step-by-Step Instructions

1. Preheat oven: Preheat your oven to 325°F (160°C).

2. Prepare the crust: In a bowl, mix gluten-free graham cracker crumbs, melted butter, and coconut sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan.

3. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove and let it cool slightly.

4. Mix the filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add Pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, and ginger. Mix until well combined.

5. Pour the filling: Pour the Pumpkin cream cheese mixture over the crust, spreading it evenly.

6. Bake the cheesecake: Bake in the oven for 35-40 minutes or until the center is set but slightly jiggly.

7. Cool and chill: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight.

8. Serve: Top with whipped cream or a sprinkle of cinnamon before slicing and enjoy!

Tips and Tricks Section

• Flavor Booster: Add a pinch of cloves and allspice for extra warmth and flavor.
• Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days.
• Serve Promptly: For the best texture, serve the cheesecake chilled.

Nutritional Information (per serving)

• Calories: 250 kcal
• Macronutrients:
  • Protein: 5 g
  • Fat: 18 g
  • Carbohydrates: 20 g
• Micronutrients:
  • Fiber: 1 g
  • Sugar: 12 g
  • Sodium: 200 mg

Recipe Notes

• Flavor Enhancements: For a richer tartness, consider using Greek yogurt mixed with the cream cheese.
• Serving Suggestions: This cheesecake pairs beautifully with caramel sauce or a sprinkle of toasted pecans on top.

FAQs

1. How do I store leftovers?

   • Store leftovers in an airtight container in the refrigerator for up to 5 days.

2. Can I freeze this cheesecake?

   • Yes! You can freeze the cheesecake for up to 2 months. Thaw in the fridge overnight before serving.

3. What’s a good substitute for cream cheese?

   • Vegan cream cheese or a mixture of silken tofu can be used for a dairy-free option.

4. How can I make this cheesecake nut-free?

   • Ensure the graham cracker crumbs are nut-free and use an alternative crust like oats or rice cereal.

5. Can I skip the spices?

   • Yes, but spices enhance the flavor. You can use a pre-mixed Pumpkin spice if desired.

Please Give Us Your Feedback

I’d love to hear your thoughts on this Gluten-Free Pumpkin Cheesecake! Did your family enjoy it? What variations did you try? Please leave a comment, rate the recipe, and share your tasty creations on social media!

Recipe Card: Gluten-Free Pumpkin Cheesecake

Servings: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

• Gluten-Free Graham Crackers: 1 ½ cups
• Unsalted Butter: ½ cup
• Coconut Sugar: ¼ cup
• Cream Cheese: 16 oz
• Pumpkin Puree: 1 cup
• Granulated Sugar: ¾ cup
• Eggs: 3 large
• Vanilla Extract: 1 teaspoon
• Ground Cinnamon: 1 teaspoon
• Ground Nutmeg: ½ teaspoon
• Ground Ginger: ¼ teaspoon

Instructions:

1. Preheat your oven to 325°F (160°C).
2. In a bowl, mix gluten-free graham cracker crumbs, melted butter, and coconut sugar.
3. Press into a 9-inch springform pan and bake for 10 minutes.
4. In a bowl, beat cream cheese, add Pumpkin, sugar, eggs, and spices. Mix well.
5. Pour over the crust and bake for 35-40 minutes or until set.
6. Cool at room temperature, then refrigerate for at least 4 hours.
7. Serve chilled with toppings of choice.

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