Hello and welcome to recipe Friday! Every Friday, we will post a new recipe. Today’s comes from Celiac.com and I’m going to run out after posting and get the ingredients because my mouth is watering!!!!
Pumpkin Cheesecake
Preheat oven to 350
Crust Ingredients: Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9-inch spring form pan that has been sprayed with non-stick cooking spray. Place crust in freezer while preparing the filling.
Filling Ingredients: 2/3 cup non-fat plain yogurt, 2 (8 oz) packages light cream cheese softened, 1 1/4 cups canned pumpkin, 2 eggs, 1/2 cup sugar, 1/2 cup brown sugar, 1 1/2 cups nonfat evaporated milk, 2 tsp ground cinnamon, 1/4 tsp ground cloves, 1 tsp ground ginger, 1/8 tsp salt, 1 tsp vanilla (make sure it’s gluten free!).
Filling Directions: In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped.
Cool on rack, and then cool in refrigerator at least 4 hours before service. Garnish with whipped topping and a sprinkle of cinnamon (optional).
