just a drop of simple sunshine

Gluten-free Pumpkin Cheesecake

Leave a comment

I had no idea cheesecake was so easy to make until I tried it this summer. It’s not time-consuming, doesn’t require weird ingredients, & is absolutely delicious. I almost hesitate to share the recipe – people have just no idea! I could become known as the most talented baker around! But, you know. I love you all too much to not share.

I modified Paula Deen’s pumpkin cheesecake recipe, found at FoodNetwork.com, & it was to die for. Basically, all I did was sub gluten-free cinnamon snaps for the crust, skip the flour (I honestly have no idea what it could be for), & used Stevia in the Raw instead of all that sugar. What you’re left with is an absolutely splendid dessert that you really shouldn’t feel guilty about at all!

The only bit of equipment you might need to acquire or borrow is a spring form pan. I picked one up over the summer for about twelve bucks, & as I intend to make cheesecake whenever a special occasion arises, I think it a good investment.

What you need:
Crust:
8oz bag gluten-free cinnamon or ginger snaps (or some sort of nut meal would work, too!)
1 stick unsalted butter, melted thoroughly

Filling:
3 8oz packages cream cheese
15oz can pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
6 packets Stevia in the Raw (or your favorite sweetener)
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon ground cloves
1 teaspoon vanilla extract

Optional topping:
Whipping cream
cinnamon or pumpkin seasoning for dusting

How to do it:
01 Preheat oven to 350 degrees F.
02 Throw the snaps into a food processor to thoroughly crumble. Transfer to bowl, & thoroughly mix with melted butter.
03 Press crumbs flat into the bottom of a greased spring form pan, then set aside.
04 Soften cream cheese in the microwave for about a minute or so, then mix it until smooth – the smoother, the better.
05 Add pumpkin puree, eggs, egg yolk, and sour cream. Mix again.
06 Add stevia, spices, and vanilla. Beat together until well combined.
07 Pour into crust, spreading evenly. Resist temptation to dig in now.
08 Bake about an hour. You’ll know it’s done when it jiggles just a bit!
09 Remove from the oven and let sit for a bit. Refrigerate for a few hours or overnight, until cooled completely.
10 Before serving, whip up some whipping cream & smother the top of your cake. Dust with cinnamon or pumpkin pie spice.

Enjoy!

Advertisements

Author: Sarah

I'm Sarah Amazing: 32. Teen librarian. Feminist. Fangirl. Nerdfighter. Ohioan. Happily entwined.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s