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Gluten free pumpkin cheesecake made with Montana Gluten Free All Purpose Flour
Yields1 Serving
Prep Time20 minsCook Time2 hrs 15 minsTotal Time2 hrs 35 mins
Crust
 ½ cup Melted Butter
Filling
 32 oz Softened cream cheese (4 8oz bars)
 1 cup Pumpkin puree
 4 Room temperature eggs
 1 ¼ cups Sugar
 ½ tsp Ground cinnamon
 ½ tsp Ground nutmeg
 ½ tsp Ground cloves
 1 tbsp Vanilla extract
 ½ tsp Salt
1

Preheat oven to 350 degrees. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2

Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

3

In a medium bowl gently combine Gluten Free Dessert Bar Mix and melted butter.

4

Press mixture evenly into ungreased springform pan. You want about to create a rim that is about an inch high. Bake for 15 minutes.

Gluten free pie crust made with Montana Gluten Free Dessert Crust Mix

5

With an electric mixer beat cream cheese, sugar and vanilla until smooth. Gradually add pumpkin puree, eggs, spices, salt, and flour. Beat together until well combined, but don't over mix.

6

Place springform pan on a baking sheet. Pour filling into crust. Use a rubber spatula to smooth out the top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven and let cheesecake stay in oven 2 hours more ( helps reduce cracking ).
**Try not to open the oven at any point in the baking process. **

7

Remove from oven. Once cheesecake is completely cool, cover with plastic wrap and refrigerate at least 4 hours. Unmold before serving.

Ingredients

Crust
 ½ cup Melted Butter
Filling
 32 oz Softened cream cheese (4 8oz bars)
 1 cup Pumpkin puree
 4 Room temperature eggs
 1 ¼ cups Sugar
 ½ tsp Ground cinnamon
 ½ tsp Ground nutmeg
 ½ tsp Ground cloves
 1 tbsp Vanilla extract
 ½ tsp Salt

Directions

1

Preheat oven to 350 degrees. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2

Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

3

In a medium bowl gently combine Gluten Free Dessert Bar Mix and melted butter.

4

Press mixture evenly into ungreased springform pan. You want about to create a rim that is about an inch high. Bake for 15 minutes.

Gluten free pie crust made with Montana Gluten Free Dessert Crust Mix

5

With an electric mixer beat cream cheese, sugar and vanilla until smooth. Gradually add pumpkin puree, eggs, spices, salt, and flour. Beat together until well combined, but don't over mix.

6

Place springform pan on a baking sheet. Pour filling into crust. Use a rubber spatula to smooth out the top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45 minutes. Turn off oven and let cheesecake stay in oven 2 hours more ( helps reduce cracking ).
**Try not to open the oven at any point in the baking process. **

7

Remove from oven. Once cheesecake is completely cool, cover with plastic wrap and refrigerate at least 4 hours. Unmold before serving.

Notes

Gluten Free Pumpkin Cheesecake Recipe