GFDFSF Pumpkin Cheesecake

Gfdfsf Pumpkin Cheesecake Recipe

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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!

Rating:

★★★★★ 1 vote

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)

How to Make GFDFSF Pumpkin Cheesecake

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!

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