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.
Makes 1 9-inch cheesecake
Supplies: springform pan
1.5 cups gluten free graham cracker crumbs
5 tbsp sugar
1/3 cup melted butter
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.
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! 🙂