Gluten-Free Pumpkin Cream Cheese Cake recipe
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Ingredients
- cooking spray 1 (8 ounce) package cream cheese, softened ¾ cup white sugar 1 tablespoon cornstarch 2 cups gluten-free flour blend 1 (15 ounce) can pumpkin puree 1 ½ cups white sugar 3 eggs ¾ cup milk ½ cup melted butter 1 tablespoon baking powder 1 tablespoon ground cinnamon ½ teaspoon salt
Nutrition Info
- 475 caloriescarbohydrate: 71.5 gcholesterol: 106.3 mgfat: 19.9 gfiber: 4.3 gprotein: 7.5 gsaturatedFat: 11.5 gservingSize: -sodium: 480 mgsugar: 48.3 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Pumpkin Cream Cheese Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
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.
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.
Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.