Name: Gluten-Free Pumpkin Cream Cheese Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Cooking spray -; Cream cheese, softened - 1 (8 ounce) package; White sugar - ¾ cup; Cornstarch - 1 tablespoon; Gluten-free flour blend - 2 cups; Pumpkin Puree - 1 (15 ounce) can; White sugar - 1 ½ cups; Eggs - 3; Milk - ¾ cup; Melted butter - ½ cup; Baking powder - 1 tablespoon; Ground cinnamon - 1 tablespoon; Salt - ½ teaspoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Gluten-Free Pumpkin Cream Cheese Cake

1. Cooking spray -

2. Cream cheese, softened - 1 (8 ounce) package

3. White sugar - ¾ cup

4. Cornstarch - 1 tablespoon

5. Gluten-free flour blend - 2 cups

6. Pumpkin Puree - 1 (15 ounce) can

7. White sugar - 1 ½ cups

8. Eggs - 3

9. Milk - ¾ cup

10. Melted butter - ½ cup

11. Baking powder - 1 tablespoon

12. Ground cinnamon - 1 tablespoon

13. Salt - ½ teaspoon

How to cook deliciously - Gluten-Free Pumpkin Cream Cheese Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.

2. Stage

Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.

3. Stage

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.

4. Stage

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.

5. Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.