By mamagourmand.com
Creamiest Gluten-Free Pumpkin Cheesecake (Not Dense)
14 steps
Prep:25minCook:1h 45min
Learn how to make the best gluten-free pumpkin cheesecake with an exceptionally airy, creamy texture and no speciality ingredients required. What's the trick for velvety smooth texture, rather than dense and heavy? This well-tested pumpkin cheesecake filling uses heavy cream and an easy baking technique for guaranteed results. When paired with an easy, 5-minute pecan crust you have a GF pumpkin dessert any home baker can pull off!
Updated at: Fri, 06 Dec 2024 09:36:34 GMT
Nutrition balance score
Unbalanced
Glycemic Index
59
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories614.2 kcal (31%)
Total Fat47.8 g (68%)
Carbs41 g (16%)
Sugars36 g (40%)
Protein8.7 g (17%)
Sodium318.9 mg (16%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 ½ cupspecans
chopped, or walnuts
¼ cupgranulated sugar
4 tablespoonsbutter
melted
1egg white
lightly beaten
32 ouncesfull-fat cream cheese
very softened
¾ cupgranulated sugar
¾ cuplight brown sugar
packed
3eggs
large
15 ouncepumpkin puree
canned
1 cupheavy whipping cream
1 tablespoonvanilla extract
2 teaspoonsground cinnamon
½ teaspoonground ginger
¼ teaspoonground nutmeg
¼ teaspoonground cloves
¼ teaspoonsalt
3 tablespoonspowdered sugar
1 teaspoonvanilla extract
Instructions
Pecan Crust
Step 1
Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper. Fit the ring over the top, lock into place and trim off excess paper. Grease the bottom and sides with nonstick cooking spray.
Step 2
In a food processor add the chopped nuts, sugar, and melted butter. Process until the mixture is smooth and finely ground, about the consistency of wet sand, about 45-60 seconds.
Step 3
Pour the mixture into the prepared pan. Spread evenly along the bottom with a silicone spoon and then press firmly down with your fingers. Brush the egg white on the pressed crust. This creates a barrier between the crust and the filling so moisture doesn't seep into the crust, preventing it from becoming soggy.
Step 4
Bake for 12 minutes, or until the edges brown. Remove and set aside to cool while filling is prepared.
Pumpkin Cheesecake
Step 5
Lower the oven to 325ºF. In a large mixing bowl, or stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Add the granulated and brown sugar and beat until fluffy and well combined.
Step 6
Beat in the eggs, one at a time, just until incorporated. Be careful to not over beat the eggs or the cheesecake may crack. Add the pumpkin, heavy cream, vanilla extract, spices, and salt. Beat until just incorporated and no pumpkin streaks remain.
Baking and Cooling
Step 7
Take the cooled crust and place on a large double layer of 18-inch heavy duty foil. Securely press the foil around the pan so it's flush against it, reaching almost to the top.
Step 8
Place the springform pan in the roasting dish. Pour the cheesecake filling in, making sure there is at least 1 inch of space at the top for the cheesecake to expand while baking.
Step 9
Boil a kettle of water. Place the roasting dish, with the cheesecake inside, in the 325ºF oven on the middle rack. Carefully pour the water into the roasting dish so it reaches about 1-inch up the cheesecake pan.
Step 10
Bake for 1 hour and 45 minutes, avoiding opening the oven door until the very end (the temperature changes causes cracking). When done, the edges will be puffed and set. The center will slightly jiggle, which is fine because it will set more as it cools.
Step 11
The following cooling directions finishes setting the cheesecake, prevents collapsing or cracking. Turn off the oven, and keep the oven door closed. Let it cool in the turned off oven for 30 minutes. Crack the oven door open (you may have to prop it open with a wooden spoon) and let it cool for 1 hour longer.
Step 12
Remove the cheesecake from the oven and discard water bath. Let it sit at room temperature (keeping the outer ring on) until fully cooled. Transfer to the refrigerator to chill throughly, at least 6 hours to overnight. Run a knife around the outer edge and then remove the outer ring.
Whipped Cream
Step 13
Add the heavy cream, powdered sugar, and vanilla extract to a mixing bowl. Beat until medium peaks form, about 3-4 minutes. Serve with the cheesecake or pipe decoratively on top. Refrigerate leftovers.
Step 14
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