This is not a pumpkin cheesecake, rather a pumpkin cake with a cream cheese filling, and all gluten-free and delicious.
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...
- Yield: 10
- Cooking time: 1 Hour
- Publisher: Allrecipes.com
- cooking spray
- Cream Cheese Filling:
- 1 (8 ounce) package cream cheese, softened
- 3/4 cup white sugar
- 1 tablespoon cornstarch
- Cake Batter:
- 2 cups gluten-free flour blend
- 1 (15 ounce) can pumpkin puree
- 1 1/2 cups white sugar
- 3 eggs
- 3/4 cup milk
- 1/2 cup melted butter
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- 1/2 teaspoon salt
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