GF Pumpkin Cheesecake

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 482.8
  • Total Fat: 26.7 g
  • Cholesterol: 116.7 mg
  • Sodium: 574.3 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 1.3 g
  • Protein: 6.7 g

View full nutritional breakdown of GF Pumpkin Cheesecake calories by ingredient
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I 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.
Number of Servings: 10


    2 (8 Oz.) packages of Cream Cheese, softened
    .5 cup of sugar
    .5 tsp of Vanilla
    2 eggs
    1 Box of Cook & Serve Vanilla Pudding
    .5 cup Pumpkin puree
    .5 tsp ground cinnamon
    pinch ground cloves (I used about 3-4 taps)
    pinch nutmeg

    GF Crust
    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


Use a coffe grinder or similar to grind up the cereal until the consistency of flour, add Softened butter, brown sugar, vanilla, salt and Tapioca flour until all ingredients are blended. Press into bottom of pie pan or Spring form. (I found it almost made two crusts so I used both and doubled my pie batch)

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.

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