Gfdfsf Pumpkin Cheesecake Recipe

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GFDFSF Pumpkin Cheesecake

Victoria Morrison

By
@skinnydiaries

Thanksgiving is drawing near!! So are the cravings for everything and anything pumpkin. I personally think its unfair that pumpkin products are limited to a once a year deal, because its one of those foods I would be happy with eating every single day! This recipie for Pumpkin cheesecake is Gluten, sugar and dairy free. Its the healthy version of my moms recipie, and I personally think it tastes better when you know its not going to your waistline! Top with some dairyfree whipped creme (full fat coconut milk and stevia) and Enjoy!


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Serves:

16 small servings

Prep:

10 Min

Cook:

55 Min

Ingredients

CRUST

1 stick
earth balance
1
egg
1 pkg
gluten free betty crocker yellow cake mix

FILLING

1 16oz can(s)
organic pumpkin
1 pkg
tofutti dairy free cream cheese
1 stick
earth balance
1 tsp
imitation butter flavoring
1 1/2 tsp
vanilla extract
1/2 c
stevia or truvia
1/2 tsp
nutmeg
1 tsp
pumpkin pie spice
1 tsp
cinnamon
3
eggs
(add 1/4 cup honey if desired)

Directions Step-By-Step

1
Melt butter and mix it with the egg and cake mix, pat into greased square, 13x9, or cheesecake pan
2
Blend all filling ingrediants together, pour over crust.

Bake at 350 degrees for 50-About an hour depending on you oven. Will be slightly gooey in the middle when taken out. Refrigerate to set, or overnight. Top with whipped whole fat coconut milk and stevia for non-dairy whipped cream! Bon appetit!

About this Recipe