Pumpkin Cheesecake Gluten Free
- 3/4 cup walnut flour
- 1 tablespoon sugar
- 1/4 cup melted butter
- 1/2 teaspoon pumpkin pie spice
Mix crust ingredients and put into spring form pan, press in bottom and a little up the sides, set aside.
- 1 and 1/2 packages of cream cheese (12 ounces)
- 1/2 cup sugar
- 2 eggs
- 1/8 cup flour (gluten free)
- 1/2 can about 7-8 ounces from a 15 ounce can, pure pumpkin, about one cup
- 1/2 cup sour cream
- 1 and 1/2 teaspoon pumpkin pie spice
Cream together in large bowl, with mixer on medium speed, the softened cream cheese and sugar until fluffy.
Add eggs one at a time on low speed, just until blended
Add sour cream, mix well
Remove one cup of batter, Into another bowl, Beat in pumpkin, flour, and pumpkin pie spice until smooth.
Pour half of the remaining plain batter in pan on top of crust.
Next gently pour pumpkin batter over top.
Top with remaining plain batter, gently spread evenly.
Bake in preheated 325° oven for 50 minutes or until center is almost set. Turn off oven, let cheesecake stand in oven for 2 hours or until cooled.
Remove from oven and refrigerate for about 4 hours or overnight.
Run a knife around sides of pan, to loosen, then remove sides of pan, slice and serve. Store leftover cheesecake in refrigerator.
*Make sure to choose gluten free ingredients to make it gluten free.