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Irresistible Gluten-Free Pumpkin Cheesecake in 3 Easy Steps

Gluten-Free Pumpkin Cheesecake with a Gingersnap Crust
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A creamy pumpkin cheesecake with a gluten-free gingersnap crust. Perfect for fall gatherings and holidays.

Ingredients

Scale
  • 2 cups gluten-free gingersnap cookies, crushed
  • 1/4 cup melted butter
  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Instructions

  1. Preheat oven to 325°F.
  2. Mix crushed gingersnaps and melted butter. Press into a 9-inch pie dish.
  3. Bake crust for 10 minutes. Let cool.
  4. Beat cream cheese, sugar, and vanilla until smooth.
  5. Add eggs one at a time, mixing well.
  6. Stir in pumpkin puree and spices.
  7. Pour filling over crust.
  8. Bake for 40-45 minutes until set.
  9. Cool completely before serving.

Notes

  • Chill cheesecake for at least 4 hours before serving.
  • Use full-fat cream cheese for best texture.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

Keywords: gluten-free pumpkin cheesecake, gingersnap crust, fall dessert

Find it online: https://glutenfreetastes.com/gluten-free-pumpkin-cheesecake-gingersnap-crust-recipe/