Preheat oven to 350 degrees. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
In a medium bowl gently combine Gluten Free Dessert Bar Mix and melted butter.
Press mixture evenly into ungreased springform pan. You want about to create a rim that is about an inch high. Bake for 15 minutes.
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.
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. **
Remove from oven. Once cheesecake is completely cool, cover with plastic wrap and refrigerate at least 4 hours. Unmold before serving.
Ingredients
Directions
Preheat oven to 350 degrees. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.
In a medium bowl gently combine Gluten Free Dessert Bar Mix and melted butter.
Press mixture evenly into ungreased springform pan. You want about to create a rim that is about an inch high. Bake for 15 minutes.
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.
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. **
Remove from oven. Once cheesecake is completely cool, cover with plastic wrap and refrigerate at least 4 hours. Unmold before serving.