Pumpkin Cheesecake

Pumpkin Cheesecake

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From the Chef

Melissa Bess Reed

“I am a Personal Chef and Food Blogger in Southern California. I wrote this recipe for my blog and was selected for Blogger of the week by Schar Gluten-free for my Pumpkin Cheesecake recipe, enjoy!”


Gluten-free Delicious Crust:
1 1/2 cups Gluten-free Graham Cracker Crumbs (Schar Honeygrams, crushed)
5 tbs. Butter, melted
1 tbs. Sugar

24 oz. Cream cheese, softened
1 cup Sugar
1 tsp. Gluten-free Vanilla Extract
1 cup Pumpkin, canned
3 Eggs
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
Ginger, pinch

Fresh Whipped Cream
2 1/4 cups Whipping Cream
1 tsp. Gluten-free Vanilla Extract


First make whipped cream:
1. In a bowl combine whipping cream and GF vanilla. Start on low to beat the whipping cream and GF vanilla extract, as thickens increase the speed of mixer to high, just until stiff peaks form. If beat any longer it ends up as Curdled Cream, so watch carefully. Set aside in fridge until ready to use as garnish.

Next make the Gluten-free crust and then the cheesecake pie:

1. Preheat oven to 350F degrees. Make Gluten-free pie crust; mix crust ingredients together, then press into the bottom and 2/3 up the sides in an 8" spring form pan. Bake for 5 minutes, remove from oven and set aside. Note: if need can make a regular deep dish pie with this recipe if have no access to a spring form pan.
2. Next in a bowl combine cream cheese, sugar and Gluten-free vanilla. Mix until smooth with an electric mixer.
3. Then add the pumpkin, eggs and spices. Mix until creamy then, pour into the prepared pie crust.
4. Bake cheesecake for about an hour and ten minutes or until done. Remove cheesecake from oven, cool to room temperature.
5. Refrigerate to chill pie. After pie has thoroughly chilled, remove the spring form pan sides and cut. Plate the pie, then garnish with whipped cream and then a light sprinkle of cinnamon, enjoy!

“Eat well and live well!”- Chef Melissa Bess Reed, CMA



8" Cheesecake



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Association of Nutrition & Foodservice Professionals