Prep: 20 mins | Cook: 1 hour | Total: 1 hour 20 mins + chilling time
Serves: 8
Total Carbs: 40g (approx. per serving)
Total Calories: 300 (approx. per serving)
Ingredients
For the Crust:
- 1 1/2 cups gluten-free graham cracker crumbs (or regular graham crackers for non-gluten-free)
- 1/4 cup melted butter or coconut oil
- 2 tablespoons sugar
For the Filling:
- 16 oz (450g) cream cheese, softened (or dairy-free cream cheese for vegan)
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/4 cup brown sugar
- 2 large eggs (or egg replacement for vegan)
- 1 teaspoon vanilla extract
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup chopped peaches (fresh or canned, drained)
For the Topping:
- 1/2 cup sour cream (or dairy-free sour cream for vegan)
- 2 tablespoons powdered sugar
- 1 teaspoon lemon zest
Instructions
- Preheat your oven to 175°C (350°F). In a medium bowl, combine the gluten-free graham cracker crumbs, melted butter or coconut oil, and sugar. Mix until the crumbs are well-coated. Press the mixture into the bottom of a 9-inch spring form pan. Bake for 10 minutes, then set aside to cool.
- In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, sugar, and brown sugar, and mix until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, ground turmeric, ground cinnamon, ground nutmeg, ground ginger, and salt. Fold in the chopped peaches.
- Pour the filling over the cooled crust. Smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until the center is set and a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it with aluminium foil.
- In a small bowl, combine the sour cream, powdered sugar, and lemon zest. Mix until smooth.
- Remove the cheesecake from the oven and let it cool to room temperature. Spread the sour cream topping over the cooled cheesecake. Refrigerate for at least 4 hours, or overnight, to set.
- Remove the cheesecake from the spring form pan and slice to serve. Enjoy your zesty cheesecake with pumpkin, peaches, and turmeric.
This recipe is:
- Gluten-free (if using gluten-free graham crackers)
- Vegetarian
- Vegan (if using dairy-free and egg replacement options)
- Contains no nuts