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Gluten Free Pumpkin Cheese Cake

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  • Complexity: medium

Ingredients

  • Crust
  • 1 ¼ cups finely crushed GF graham crackers
  • ½ cups finely chop pecan (opt)
  • 2 Tablespoon melted butter
  • Ingredients for cheesecake filling
  • 2/3 cups vanilla yogurt (Greek Plain)
  • 2 8 ounce packages of cream cheese
  • 1 ¾ cups pumpkin puree
  • 2 eggs
  • ½ cups sugar
  • ½ cups brown sugar
  • 1 ½ cups evaporated milk
  • 1 tablespoon pumpkin spice/all spice
  • 1 teaspoon GF vanilla extract

Directions

  1. Directions for Crust
    1. Combine graham crackers, pecans, butter in a bowl and mix well firmly press into a 9 inch spring form pan.
    2. Place the pan in the oven while it is preheating this will help the crust set up.

  2. Directions for Pie
    1. Mix yogurt, cream cheese until creamy, add the remaining filling ingredients and beat until creamy.
    2. Pour filling into crust and bake at 350 for 60 to 70 minutes.
    3. Remove from oven and allow coming to room temperature.

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