Pumpkin Cheesecake Gluten Free
This is a healthy recipe specially for people with gluten-sensitivity. It is quite popular among people of all ages. The healthy ingredients and quick preparation make it a weekend favorite in thousands of families.
Ingredients
- ¾ cup | Gluten-free graham crackers
- ½ cup | Ground pecans
- 2 tablespoons | White sugar
- 2 tablespoons | Brown sugar
- ¼ cup | melted Butter
- ¾ cup | canned Pumpkin
- 3 large | Eggs
- ½ tablespoon | Ground cinnamon
- ½ tablespoon | Ground ginger
- ½ tablespoon | Ground nutmeg
- 1 tablespoon | Vanilla extract
- 1 tablespoon | Cornstarch
Instructions
- Preheat the oven to 350 degrees.
- Now take a bowl, add graham, pecans, sugar, and butter, and mix all these items thoroughly.
- Take a 9-inch cake baking pan, pour this mixture into it, and press from its top to make a good layer.
- Take another bowl, add sugar, eggs, pumpkin puree, and salt in it, and mix them gradually.
- Add cream cheese and sugar to this bowl and again mix well with the help of an electric mixer.
- Now pour all this mixture into a baking pan and place this bowl in the oven for 45 minutes.
- After 45 minutes, turn off the oven, take out the cake, and leave it in the freezer for an hour to chill.
- Finally, our pumpkin gluten-free cheesecake is ready, cut into 8 equal slices, and serve with toppings.