This Pumpkin Cheesecake with its Pecan Crumble on top just screams holiday dessert. The cheesecake itself has that same dense silky texture we all love in a cheesecake but it also has the flavor of a pumpkin pie thrown into the mix. The pumpkin puree in the recipe takes up the volume of 2 additional blocks of cream cheese and trims a ton of calories and fat versus an ordinary New York cheesecake. The low fat cream cheese and sour cream save even more calories. And the crust is made from those delicious honey ginger cookies from my last video. To print this recipe or for more of my gluten free recipes visit the EZGlutenFree blog at www.ezgf.blogspot.com All photographs in this video were taken be me. No other entity has been granted exclusive rights to use my photographs. The music used in this video is royalty Free Music used with permission under a Creative Commons license. incompetech.com Ingredients list: FOR THE CRUST: 3 cups gluten free ginger cookie crumbs 4 tbsp butter, melted 2 tbsp sugar FOR THE BATTER: (3) 8 oz packages of light cream cheese 1 ½ cups dark brown sugar 1 tsp vanilla extract 1 cup low fat sour cream 5 eggs 15 oz can pumpkin puree 1 tablespoon pumpkin pie spice FOR THE CRUMBLE: ½ cup gluten free Bisquick ½ cup brown sugar ½ tsp cinnamon 4 tbsp cold diced butter ½ cup chopped pecans For additional free healthy dessert recipes, cooking tips and tutorials go to www.FaveHealthyRecipes.com To find this recipe at FaveHealthyRecipes go to www …
Tags: Bisquick, Butter Cup, Cheesecake, Cookie Crumbs, Creative Commons License, Crumble, Cup Brown Sugar, Dark Brown Sugar, Delicious Honey, Dessert Recipes, Extract 1, Free, Ginger Cookies, Gluten, Gluten Free Recipes, Holiday Dessert, How To Make Pumpkin Cheesecake, Light Cream Cheese, Pecan, Pumpkin, Pumpkin Pie Spice, Pumpkin Puree, Royalty Free Music, Silky Texture, Tbsp Sugar, Tsp Vanilla
Ok here is my review- I made this a few hours ago, although I am allergic to pecans I substituted the pecans with freshly made honey granola. This is absolutely delicious. I will slice up half of this and take to my neighbour as I am the only person in my household who enjoys pumpkin. Thank you again for this recipe. I may make it again around Christmas, if I do I’ll post a video response. This is one of the? few gluten free desserts I must say was actually delicious.
Hi Teresa, This is a 10? inch spring form pan. Hope you have a happy Thanksgiving.
what size pan do? u use?i have 3
Thanks Khadija. I’m enjoying your? channel very much too.
Your recipes are sooo good… i? really enjoy watching your video’s!! I can’t wait for more!
I will be making this for Thanksgiving this year…thanks! I’ll let you know how? it turns out 🙂
I can have some Pumpkin cheesecake right about now. Anna save me? a piece!
Thank? you Angie. 🙂
awwwesome! (btw, you’re in? mine too)! ^.~
Haha, the waiting is definitely hard but well worth? it. 🙂
This is a perfect? on for Thanksgiving. Thanks for checking it out.
Looks super yummy i will definitely try it for thanksgiving:)!!!?
It looks amazing Anne! it’s just mouthwatering, I will love two slices of that please, with crumble and all… 😀 the only thing I dont like is that I will have to wait over night 😀 lol but it? looks amazing I bet is worth the wait!
Thank Avoir. It was amazing. I’ll definitely? be making it again.
Thanks a million Brenda. You? always have such kind words.
Well my Dear Friend,, you were not kidding about how much I would love this recipe! WOW! Totally awesome!! You are? amazing!! Great job Anna!!! YUMMO!!
Oh? my goodness, this looks absolutely fabulous. I’ve just printed this recipe, I will make this.
It will be great for Thanksgiving. And I know that you’re keeping? an eye on your weight so this is good to make for a holiday where others will be around to eat it too so you won’t have a ton of leftovers. I ate way too much. Now find myself having to eat a lot of vegetable soup and smaller meals trying to make up for the extra calories.
The paleo lifestyle is admirable. It does wonders for the body.?
It was? amazing indeed. Thanksfor the kind words.
I think you’re gonna? love it. Hope you have a happy holiday season.
You’re right Lyndsay. I don’t notice the difference with light cream cheese in these recipes so it is an easy choice. Then you can splurge all the? extra calories saved on the pecan crumble top. lol
Haha, There’s always room at? the table for cheesecake.
Hi Eugenie. It is unsweetened pumpkin puree. I never tried it with fresh? pumpkin puree but the can stuff worked great. It’s a lot easier too.