I used This recipe but tweaked it a little bit for pumpkin cheesecake, and I’ve found that not leaving it in the oven for an hour works a bit better.

Ingredients:

Makes 1 9-inch cheesecake

Supplies: springform pan
Ingredients: 

Crust: 

1.5 cups gluten free graham cracker crumbs  

5 tbsp sugar

1/3 cup melted butter

Filling:

3 8oz cream cheese blocks, softened

1.5 cups sugar

4 eggs, separated
1 tsp vanilla
Pumpkin spice blend

Preheat oven to 325 degrees.

Crust: combine all ingredients and press against bottom of 9-inch springform pan.

Filling: in the bowl of an electric mixer, or using a large bowl with a hand-held mixer, mix together cream cheese, sugar, egg yolks, and vanilla. I “mixed” the cream cheese by itself first, until it was at a nice creamy consistency, then added egg yolks, mixed,  then vanilla and pumpkin spice blend, and mixed.

  

In another bowl, beat 4 egg whites until stiff and creamy, add in sugar, and beat again. 

  
Fold egg whites into cream cheese mixture.

  
 Pour into crusted springform pan.

  

Bake for approx 35 minutes (for some reason this one took about 50 to bake all the way. I couldn’t turn off my oven and let it set for an hour since I needed it to cook other stuff, so I baked it until it was finished).

It tasted pretty delish! 🙂

  

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