Ingredients:

  • 1 ½ cups gluten-free graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt

Instructions:

  1. Preheat the oven to 350°F (175°C). In a bowl, combine gluten-free graham cracker crumbs and sugar. Pour in melted butter and mix until crumbly. Press the mixture firmly into the bottom of the springform pan.
  2. Bake in the preheated oven for 10 minutes, then remove and let cool.
  3. In a large mixing bowl, beat the cream cheese until smooth. Add the sugar, pumpkin puree, and mix until well combined. Add eggs one at a time, mixing after each addition. Stir in vanilla, spices, and salt until smooth.
  4. Pour the filling into the cooled crust, smoothing the top with a spatula. Bake for 50-60 minutes until the edges are set but the center is slightly jiggly.
  5. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least another hour before serving.