Ingredients:

Crust:

1.5 cups gluten free graham cracker crumbs 

5 Tbsp sugar (white or brown)

1/3 cup melted butter

Filling:

3 8oz cream cheese blocks, softened (it’s very important that they are extremely softened, I learned lol)

1.5 cups sugar

4 eggs, separated

1 tsp vanilla extract

2 Tbsp pumpkin spice blend

1/2 to 1 cup canned pumpkin (measure to your liking of how “pumpkin-y” you want this)

2 tsp cinnamon

1 tsp nutmeg


Directions:

Preheat oven to 325 degrees. 

1. Mix crust ingredients and press to bottom of 9 inch springform pan.


2. In bowl of electric mixer, beat egg whites until fluffy, then add sugar and beat.

3. In another bowl, beat egg yolks, cream cheese, spices, vanilla, and pumpkin. 

4. Then add egg white/sugar mix and blend until smooth.



5. Pour mixture into crusted pan.



6. Bake 40 minutes, then turn off oven and leave cheesecake in oven for 40 min. Remove and let cool, chill for 2-4 hours before serving. 

Enjoy!! =D

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