Easy Pumpkin Cheesecake

I’ll be honest, I love traditional pies for Thanksgiving, but I rarely want to take the time to make them. Throw in the fact that I don’t tolerate gluten and making a pie crust that holds together becomes downright complicated!

This year, I decided that I am going to make this recipe instead. I can get gluten free graham crackers and follow the recipe to have a delicious dessert without all the fuss and bother of pie. Win-win :)

I love how simple and fast this recipe is. You can put it together in about 15 minutes. Plus it tastes its best cold, so make it the night ahead and dessert is already covered!

Ingredients

Butter

Graham Crackers (buy gluten free graham crackers to make this a gluten free cheesecake)

Sugar

Salt

Greek Yogurt

Pumpkin Puree

Eggs

Vanilla

Cornstarch

Crust Recipe:

1 1/2 cups graham crackers (about 10 graham crackers)

Place whole graham crackers in to a blender and pulse until finely ground. Put into a bowl.

5 TBS butter, melted

2 TBS sugar

1/8 tsp salt (omit if using salted butter)

Mix together with graham cracker crumbs in bowl. Press into a 9” spring form pan or pie dish. Set aside.

Pumpkin Cheesecake Recipe:

1 1/2 cups Greek yogurt

1/2 cup pumpkin puree

2 eggs

1/2 cup sugar

1 tsp pumpkin pie spice*

1 tsp vanilla

Beat together until smooth

1 TBS cornstarch

pinch of salt

Add and mix well

Pour mixture into graham cracker crust and bake at 350 degrees for 35 - 40 minutes or until the center jiggles when the pan is gently shaken, but the edges of the cheesecake are set (don’t move).

*If you don’t have pumpkin pie spice on hand, you can substitute with this recipe:

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp allspice

1/8 tsp nutmeg