Best 2 Gluten Free Pumpkin Cream Cheese Cake Recipes

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Indulge in the symphony of flavors with our tantalizing Gluten-Free Pumpkin Cream Cheese Cake. This delectable dessert combines the richness of pumpkin with the velvety smoothness of cream cheese, all nestled in a tender gluten-free crust. Embark on a culinary journey with our curated collection of recipes, each offering unique variations to suit your taste and dietary preferences. From a classic rendition to a luscious vegan delight, discover the perfect pumpkin cream cheese cake recipe that will steal your heart.

Let's cook with our recipes!

GLUTEN-FREE CREAM CHEESE PUMPKIN PIE



Gluten-Free Cream Cheese Pumpkin Pie image

Need a yummy gluten-free dessert? Layer creamy pumpkin and sweet cream cheese to create a super-easy pie.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h40m

Yield 8

Number Of Ingredients 16

1 cup Bisquick™ Gluten Free pancake & baking mix
5 tablespoons cold butter
3 tablespoons water
4 oz gluten-free cream cheese, softened
2 tablespoons sugar
1/4 teaspoon pure vanilla extract
1 egg yolk
1/2 cup sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
Dash salt
1 cup canned (from 15-oz can) or smoothly mashed cooked pumpkin
1/2 cup evaporated milk
1 egg, slightly beaten
Whipped cream, if desired

Steps:

  • Heat oven to 425°F. Grease 9-inch glass pie plate with shortening or cooking spray. In medium bowl, place Bisquick mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until mixture looks like fine crumbs. Stir in water; shape into ball with hands. Press dough in bottom and up side of pie plate.
  • Bake 10 to 12 minutes or until lightly browned; remove from oven. Cool while preparing cream cheese and pumpkin fillings. Reduce oven temperature to 350°F.
  • In small bowl, beat cream cheese, 2 tablespoons sugar and the vanilla with electric mixer on low speed until well blended. Add egg yolk; beat well. Spread cream cheese mixture in bottom of partially baked pie crust.
  • In large bowl, mix 1/2 cup sugar, the cinnamon, ginger, nutmeg, salt, pumpkin, evaporated milk and egg. Carefully pour pumpkin mixture over cream cheese mixture. Bake at 350°F. 15 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 30 to 40 minutes longer or until knife inserted in center comes out clean. Cool completely; about 1 1/2 hours. Refrigerate about 2 hours or until serving time. Garnish each serving with dollop of whipped cream. Cover and refrigerate any remaining pie.

Nutrition Facts : Calories 290, Carbohydrate 36 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 19 g, TransFat 0 g

GLUTEN FREE PUMPKIN CHEESECAKE



Gluten Free Pumpkin Cheesecake image

When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!

Provided by SEAMSTERRIFIC

Categories     Fruits and Vegetables     Vegetables     Squash

Time 3h55m

Yield 16

Number Of Ingredients 15

1 cup almond meal
½ cup crushed slivered almonds
¼ cup white sugar
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
3 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 ¾ cups pumpkin puree
1 cup white sugar
4 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  • Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  • Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  • Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

Nutrition Facts : Calories 316.7 calories, Carbohydrate 22.8 g, Cholesterol 95.7 mg, Fat 22.3 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 11.9 g, Sodium 361.5 mg, Sugar 16.9 g

Tips:

  • Mise en place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use a good quality gluten-free flour blend: Not all gluten-free flour blends are created equal. Be sure to use a blend that is specifically designed for baking cakes.
  • Don't overmix the batter: Overmixing the batter can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a properly preheated oven: This will help ensure that the cake rises evenly and doesn't sink in the middle.
  • Let the cake cool completely before frosting it: This will help prevent the frosting from melting and sliding off the cake.

Conclusion:

This gluten-free pumpkin cream cheese cake is a delicious and festive dessert that is perfect for any occasion. With its moist and flavorful pumpkin cake layers, creamy cheesecake filling, and decadent cream cheese frosting, this cake is sure to be a hit with everyone who tries it. Whether you're serving it at a holiday party or just enjoying it as a special treat, this cake is sure to bring a smile to your face.

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