Servings: 10 pieces
Graham Cracker Crust Ingredients:
3 Cups gluten free Grahams
1 tsp. Cinnamon
¼ Cup Coconut Sugar
½ Cup Coconut Oil
Pumpkin Filling Ingredients:
1 5.3 oz. dairy free vanilla yogurt
1 TBSP. Vanilla
15 oz. can of Pumpkin Puree
1 1/2 Cups of Sugar
2 tsp. Cinnamon
¼ tsp. Nutmeg
1/8 tsp. Cloves
½ tsp. ground Ginger
2 TBSP. GF All Purpose Flour
Grease the spring form pan. Add the crust mixture to the bottom and press down to make it firm and even.
Prepare for water bath by taking a large piece of foil and wrapping it well around the sides and bottom of pan. This is important so water does not seep through the pan.
Preheat oven to 350 degrees. While the oven is preheating, boil a few cups of water and start making the cheesecake filling.
For the filling: In a stand mixer, beat the cream cheese, then add the eggs, pumpkin, yogurt, sugar, spices, flour and vanilla. Allow it to beat about 15-20 seconds in between adding each ingredient. Once all ingredients are added, beat on medium speed for 2 minutes, scraping the sides halfway through. Pour the mixture evenly into the spring form pan.
Prepare the water bath by pouring 1 inch of hot water in the bottom of a baking dish that is large enough to hold the spring form pan. Place the spring form pan in the middle of the baking dish and bake for an hour and a half. The middle will still jiggle but a toothpick should come out clean when done. Turn off heat, let sit in the oven with the oven door open for 5 minutes and then remove from the water bath and set on cooling rack. Allow to cool on the cooling rack for 2 hours. Refrigerate preferably over night before serving, but for at least 4 hours. Serve with coconut whipped cream.
Recipe by: Living Freely Gluten Free