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This recipe is dedicated to my Momma! I am always on the hunt for new ways to make gluten & dairy free recipes taste and look better and a lot of that is motivated by her! I often say to my husband that food is my love language and that everything I make is truly made with love. With a family dinner coming up and wanting to get creative with my Pumpkin Season Series, I figured I would try my hand at a gluten and dairy free cheesecake! While it is hard to replicate the exact texture of a cheesecake, this pumpkin cheesecake turned out so creamy and delicious and the graham cracker crust really put it over the top!
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Ingredients:
For the crust:
2 cups Gluten Free Graham Crackers, crushed
6 tbsp Plant Based Butter
¼ cup Granulated White Sugar
For the filling:
24 oz Dairy Free Cream Cheese
3 Eggs
1 tsp Vanilla
1 cup Granulated White Sugar
½ Cup Pumpkin Puree
2 tsp Pumpkin Pie Spice
Preheat your oven to 325F.
Crush your graham crackers and combine with butter & sugar and press into a crust in the bottom of a 9 inch springform pan.
Use a hand mixer to combine dairy free cream cheese, eggs, vanilla, and sugar until it is light and fluffy. Divide the batter into two bowls.
In one of the bowls, add in your pumpkin puree and pumpkin pie spice.
I chose to do one layer of the plain cheesecake mixture and then top it with the pumpkin. I saved some of the plain mixture to dollop on top and then make the little swirls! Feel free to be creative and layer however you’d like!
Bake for 45 minutes or until the center no longer jiggles.
Check out the previous installments of my Pumpkin Season Series here: