Pumpkin Pie Cheesecakes made Gluten Free
This recipe combines our favorite cheesecake and pumpkin pie flavors! Yum! The Gluten Free Graham and Pecan Crust is delicious here.
Equipment
- 2 6 cup large cupcake pans or 8 - 4 or 5 oz. ramekins
Ingredients
Gluten Free Graham Cracker and Pecan Crust
- ½ cup pecans, unsalted
- ½ cup crushed Pamela’s or Schar Gluten Free Graham Crackers
- 2 tablespoons butter, melted
- ⅛ cup sugar
Cheesecake Batter
- 2 eggs
- 1 egg yolk
- ½ cup of sugar
- ½ cup of sour cream, plain yogurt or plain Greek yogurt
- 2 ¼ teaspoons Bob’s Red Mill 1 to 1 Gluten Free Flour or other gf flour
- 1 teaspoon vanilla, gf
- 12 oz. (1 ½ packs) cream cheese
Pumpkin Pie Batter
- 1 cup of cheesecake batter
- ½ cup pumpkin puree
- ⅓ cup plus 2 tablespoons brown sugar packed
- 2 teaspoons pumpkin pie spice gf
- 2 tbsp Bob’s Red Mill 1 to 1 Gluten Free Flour or other gluten free flour
Instructions
Gluten Free Graham Cracker and Pecan Crust
- Preheat the oven to 325° F.
- Spray two 6-cup cupcake pan lightly with oil. You can alternately spray 8 ramekins.
- In a Vitamix or food processor, grind the graham crackers. Remove to a bowl.
- Grind the pecans until they are finely ground.
- Combine the ground graham crackers, ground pecans, melted butter, and sugar. Divide the crumbs between the 6 cup pans or 8 ramekins. Press with a spoon. Bake in a 325 degree oven for 8-10 minutes until just beginning to lightly golden.
Cheesecake Batter
- Stir the vanilla into the sour cream or yogurt. Stir a small amount of the gluten free flour until it’s all added and the mixture is smooth,
- Using a stand mixer, whip the eggs and egg yolk together on high speed for 2 minutes. Add the sugar gradually and whip for another minute. Move to another bowl.
- Switch to the paddle attachment. Break the cream cheese into pieces and beat in gradually. Beat until smooth. Add the sour cream mixture. Then beat in the whipped egg mixture.
- Make the Pumpkin Pie Batter.
- Fill the cups or ramekins ⅔’rds full with plain cheesecake batter.
- Add the Pumpkin Pie batter with a small measure, dividing between the cups and swirling in a little with the plain batter. The Pumpkin Pie batter will sink and be next to the crust mostly with a few swirls in the plain cheesecake batter.
- Bake for 50 minutes at 300 degrees on a cookie sheet in the center of the oven. Turn the oven off after 50 minutes and leave the cheesecakes in the oven for 15 minutes before removing to a wire rack to finish cooling.
- After they have cooled, cover and move to the refrigerator to chill. Chill for 3-4 hours. Add chopped pecans or whipping cream piped or dollops.
Pumpkin Pie Batter
- In a medium bowl, add the 1 cup of cheesecake batter, pumpkin puree, brown sugar, pumpkin pie spice, and gluten free flour. Stir together until completely combined.
Notes
Have fun decorating these Pumpkin Pie Cheesecakes. Add a little caramel and some piped whipped cream to the tops. I always leave one or two plain or add chocolate ganache inside or on top for a fun variation. 