Ingredients and Weight:
- Cream cheese - 500 grams
- Pumpkin puree - 2 cups (approx. 480 grams)
- Sugar - 1 cup (approx. 200 grams)
- Eggs - 3 large
- Vanilla extract - 1 teaspoon
- Cinnamon powder - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Gluten-free cookie crust (can be homemade or store-bought)
Preparation Time:
- Preparation time: 30 minutes
- Cooking time: 45-60 minutes at 350°F (177°C)
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Preheat the oven to 350°F (177°C).
- In a large bowl, combine the cream cheese and sugar, mixing until smooth and creamy.
- Add the pumpkin puree and mix well.
- Add the eggs one by one, mixing after each addition.
- Add vanilla extract, cinnamon powder, and salt. Mix well.
- Pour the mixture into a gluten-free cookie crust.
- Place in the preheated oven and bake for 45-60 minutes or until the center is set and the top is slightly golden brown.
- Allow to cool completely before slicing and serving.
Nutritional Information: (Per serving size: 1 slice)
Calories: Approx. 350 calories
Fat: Approx. 24 grams
Carbohydrates: Approx. 32 grams
Protein: Approx. 7 grams
Dish Characteristics:
- Gluten-free for those with gluten sensitivity or intolerance.
- Rich, creamy, and pumpkin-flavored cheesecake that is perfect for fall or Halloween occasions.
- Can be served as a dessert or a special snack.
User Comments:
- "This is an excellent gluten-free cheesecake! It tastes amazing and is so creamy." - John Doe, New York
- "I love the pumpkin flavor in this cheesecake, especially during fall." - Jane Smith, California
- "The texture is perfect and it's so easy to make with ingredients available in any supermarket." - Michael Johnson, Texas
Special Precautions and Tips:
- Make sure to use a gluten-free cookie crust to ensure the dish is truly gluten-free.
- Do not overbake; the center should be just set when you take it out of the oven.
- Allow the cheesecake to cool completely before slicing and serving to ensure the best texture and flavor.
