Gluten-Free Pumpkin Cream Cheese Cake

Gluten-Free Pumpkin Cream Cheese Cake

This is not a pumpkin cheesecake, rather a pumpkin cake with a cream cheese filling, and all gluten-free and delicious.

Preparation Time
20 mins
Cooking Time
60 mins
Total Time
1 hr 20 mins
Calories
475 Calories

Recipe Instructions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
Step 2
Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
Step 3
Beat flour blend, pumpkin puree, 1 1/2 cups sugar, eggs, milk, butter, baking powder, cinnamon, and salt together in a large mixing bowl with an electric hand mixer set to Low until you have a thick batter.
Step 4
Pour about 1/4 of the batter into the bottom of each prepared loaf pan. Spread 1/2 the cream cheese filling over each batter portion. Divide remaining batter between the two pans and spread into an even layer.
Step 5
Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.
Gluten-Free Pumpkin Cream Cheese Cake
Gluten-Free Pumpkin Cream Cheese Cake
Gluten-Free Pumpkin Cream Cheese Cake
Gluten-Free Pumpkin Cream Cheese Cake

Ingredients

  • 3 eggs
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 tablespoon cornstarch
  • 1 (15 ounce) can pumpkin puree
  • cooking spray
  • 2 cups gluten-free flour blend
  • 0.5 teaspoon salt
  • 0.75 cup white sugar
  • 1.5 cups white sugar
  • 0.75 cup milk
  • 0.5 cup melted butter

Categories

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