GF Pumpkin CheesecakeSubmitted by: MILLERSIMPSON
IntroductionI modified this recipe to be Gluten Free and added some vanilla pudding for a yummy extra flavor. I modified this recipe to be Gluten Free and added some vanilla pudding for a yummy extra flavor.
2 (8 Oz.) packages of Cream Cheese, softened
.5 cup of sugar
.5 tsp of Vanilla
1 Box of Cook & Serve Vanilla Pudding
.5 cup Pumpkin puree
.5 tsp ground cinnamon
pinch ground cloves (I used about 3-4 taps)
3 Cups of Nutty Rice Cereal (very similar to grape nuts)
.5 cup butter or similar, softened
.5 cup brown sugar
.5 tsp vanilla
.5 tsp salt
3 TBSP Tapioca flour
With a blender, combine Cream cheese, sugar, pudding and vanilla. Blend in eggs one at a time. Scoop out one cup of batter and fill the bottom of the pie pan. Then add the remaining ingredients to the batter that is left and blend. Spread the rest over the top and then bake on 350 degree for 30-40 mins, or until center is almost set. Cool then refridgerate for minimum of 3 hours.
Number of Servings: 10
Recipe submitted by SparkPeople user MILLERSIMPSON.