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Gluten-Free Pumpkin Cream Cheese Cake
Gluten-Free Pumpkin Cream Cheese Cake
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Gluten-free pumpkin cake with decadent cream cheese filling - a delicious twist on traditional cheesecake.
Ingredients:
  • cooking spray
  • 1 (8 ounce) package cream cheese, softened
  • 0.75 cup white sugar
  • 1 tablespoon cornstarch
  • 2 cups gluten-free flour blend
  • 1 (15 ounce) can pumpkin puree
  • 1.5 cups white sugar
  • 3 eggs
  • 0.75 cup milk
  • 0.5 cup melted butter
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 0.5 teaspoon salt
Instructions:
  • Preheat your oven to a cozy 350 degrees F (175 degrees C) and generously spray 2 loaf pans with cooking spray.
  • In a small bowl, blend cream cheese, 3/4 cup sugar, and cornstarch until smooth and creamy.
  • Combine flour blend, pumpkin puree, sugar, eggs, milk, butter, baking powder, cinnamon, and salt in a large mixing bowl. Use an electric hand mixer on Low speed until a thick batter forms.
  • Starting with a quarter of the batter, gently pour it into the bottom of each loaf pan. Next, generously spread half of the luscious cream cheese filling over each portion of batter. Finally, divide the remaining batter between the two pans, ensuring it forms a smooth and even layer.
  • Bake in the preheated oven for about 1 hour, or until a toothpick inserted in the center comes out clean (avoiding the filling).

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