Imagine a dessert that captures the essence of fall in every single bite - creamy, rich, and bursting with warm chai spices that dance on your palate. This gluten-free pumpkin cheesecake isn't just another dessert; it's a culinary experience that transforms ordinary baking into an extraordinary celebration of flavors. Whether you're gluten-sensitive, a pumpkin spice lover, or simply someone who appreciates decadent desserts, this recipe will become your new autumn obsession!
Prep Time: 25 mins
Cook Time: 60 mins
Total Time: 85 mins
Cuisine: Gluten Free
Serves: 8 servings
Ingredients
- 1 cup gluten free graham cracker crumbs
- 1/4 cup melted coconut oil
- 2 cups cream cheese
- 1 cup pumpkin puree
- 3/4 cup sugar
- 3 eggs
- 2 tsp chai spice mix
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing the sides and bottom with cooking spray or butter.
- In a medium bowl, mix gluten-free graham cracker crumbs with melted coconut oil until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.
- In a large mixing bowl, beat the cream cheese using an electric mixer until smooth and creamy, about 2-3 minutes. Ensure there are no lumps in the mixture.
- Add sugar to the cream cheese and continue mixing until fully incorporated and the mixture is light and fluffy.
- Blend in the pumpkin puree, mixing until the color is uniform and completely combined.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Incorporate the chai spice mix and vanilla extract, stirring until the spices are evenly distributed throughout the cheesecake batter.
- Pour the cheesecake batter over the prepared graham cracker crust, smoothing the top with a spatula to create an even surface.
- Place the springform pan in the preheated oven and bake for 55-60 minutes. The cheesecake is done when the center is almost set but still slightly jiggly.
- Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then, refrigerate for at least 4 hours or overnight to set completely.
- Before serving, run a knife around the edge of the pan to loosen the cheesecake. Release the springform pan's side and slice into 8 even pieces.
- Optional: Garnish with a light dusting of chai spice or whipped cream before serving to enhance the flavor and presentation.
Tips
- Ensure all ingredients are at room temperature before mixing to create a smooth, lump-free batter.
- Use a water bath (placing the springform pan in a larger pan filled with hot water) to prevent cracking and ensure even baking.
- Don't overmix the eggs - this can lead to a dense, tough cheesecake.
- Let the cheesecake cool slowly to prevent surface cracks.
- For the most intense flavor, make your own chai spice blend using ground cinnamon, cardamom, ginger, and a pinch of black pepper.
- Always use a springform pan for easy removal and perfect presentation.
- Refrigerate overnight for the best texture and flavor development.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 8g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 125mg
