I had to experiment on this recipe to see if I could improve it. 😬

So, new ingredients in bold:

Makes 1 9-inch cheesecake (or 2 smaller ones)

Supplies: springform pan


1.5 cups gluten free graham cracker crumbs  

5 tbsp sugar

1/3 cup melted butter

(Or 2 small pre-made GF graham cracker crusts)


3 8oz cream cheese blocks, softened

1.5 cups sugar

4 eggs, separated

1 tsp vanilla

2 tbsp Pumpkin spice blend

1/2 regular sized can pumpkin (not pie filling)

2 tsp cinnamon

1 tsp nutmeg

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 spices, and mixed.

Fill one large crusted spring form pan, or take the easy way out and use two small pre-made graham cracker crusts:


I experimented and baked them for 45 minutes, turned the oven off, left one in the oven for 40 minutes, and put one in the freezer for 60 minutes. 😬

Here is the quick-cool one:


The one left in the oven and cooled in the fridge turned out better, but both tasted great!


I’d love to hear about your experimentations! 🙂