PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE
This is the best pumpkin cheesecake! You would never know it is missing anything! It is firm the way cheesecake is suppose to be and no Soy milk or Tofu needed.
Provided by healthyrecipenut
Categories Dessert
Time 2h20m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Directions:.
- Preheat oven to 325 degrees.
- Make Crust:.
- Run butter stick along bottom and sides of springform pan.
- Melt the rest.
- Grind cookies in food processor then add melted butter and press mixture into pan.
- Bake for 15-20 min until slightly brown.
- Make Filling:.
- Boil water for water bath.
- Beat cream cheese until smooth.
- add sugar, mix.
- add sour cream, mix.
- add pumpkin, mix.
- add beaten eggs, vanilla, spices and cornstarch & mix.
- Pour into crust.
- When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
- Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
- Allow to cool on rack.
- Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
- *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
emon emon1234
[email protected]Not a fan of the gluten-free crust. It was too dry and didn't hold together well. The filling was good though.
Heinrich Pretorius
[email protected]The crust was a little crumbly, but the filling was creamy and flavorful. Overall, a good gluten-free and dairy-free option.
Lorenzo Bostick
[email protected]The cheesecake was a bit too dense for my liking, but the flavor was on point. I'll try experimenting with the ingredients next time.
Juan Ortiz
[email protected]Tried this recipe for a friend's birthday and it was a huge success. The cheesecake was light, fluffy, and had just the right amount of sweetness. Definitely a keeper!
Chantelle Frostenson
[email protected]This cheesecake is a game-changer for those with dietary restrictions. It's creamy, flavorful, and doesn't compromise on taste. Highly recommend!
Sabin Basnet
[email protected]Followed the recipe to a T and it turned out perfectly. The pumpkin cheesecake was a crowd-pleaser at my party. Thank you for sharing this gem!
Aslam Afridi
[email protected]I've tried many gluten-free and dairy-free cheesecakes before, but this one is by far the best. The crust is crispy and the filling is smooth and velvety. Amazing!
md ajijur Khan 077
[email protected]The cheesecake was a hit at our Thanksgiving gathering. Everyone raved about how creamy and flavorful it was. Will definitely be making it again!
Hubaibu Jingo
[email protected]Easy to make and absolutely delicious. My family loved it, even the ones who aren't gluten-free or dairy-free. Definitely going into my regular dessert rotation.
treasure ikpen
[email protected]Wow! Never thought a gluten-free and dairy-free cheesecake could taste this good. The texture is spot-on, and the pumpkin flavor is rich and comforting. Highly recommend!
Hasnen Khan
[email protected]This pumpkin cheesecake is a delight! The gluten-free and dairy-free crust is easy to make and pairs perfectly with the creamy, flavorful filling. A definite winner!