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Wednesday, November 21, 2012

Pumpkin Cheese Cake - Gluten Free


Gluten Free Pumpkin Swirl Cheesecake 



Cheesecake is easy to convert to gluten free as in most recipes the only gluten is in the crust. 

Preheat oven to 325 

Crust:
We used a bag of Mi-Del gluten free ginger snap cookies to make the crust.  
Crush the cookies and mix with 4 tbsp of butter and press into the bottom of a spring-form pan. 

Pumpkin Layer Filling
Two 8 oz packages of cream cheese
1/2 cup of sugar
2 tsp of vanilla
2 Eggs
1 cup Pumpkin puree

Mix the cream cheese, sugar and vanilla until smooth. 
Mix in eggs one at a time.
Mix in pumpkin puree

Vanilla Layer
Two 8 oz packages of cream cheese
1/2 cups of sugar
2 tsp of vanilla
1/2 cup of sour cream


Mix the cream cheese, sugar and vanilla until smooth. 
Mix in eggs one at a time.
Mix in sour cream.



Remove 1/2 cup of the pumpkin cheesecake mix and save on the side.  Add the pumpkin mix to the spring-form pan, smooth mix over the crust.  Add the vanilla mix gently on top of the pumpkin layer and smooth.  Take the reserved 1/2 cup of pumpkin mix and pour gently in the center, swirl with tooth pick, or as I did with the pointy end of the cake tester. 

Bake in the oven for 55 minutes or until the center is set.

Cool until room temp and then chill in the refrigerator.    


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