GLUTEN-FREE PUMPKIN CREAM CHEESE CAKE

Gluten-Free Pumpkin Cream Cheese Cake image

My Dad was recently diagnosed with gluten intolerance. It has been challenging to find easy recipes that he likes, but I finally found a way to make a gluten-free cake that doesn't taste gluten-free!

Provided by chantel

Categories Fruits and Vegetables Vegetables Squash

Time 1h20m

Yield 10

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 475 calories, Carbohydrate 71.5 g, Cholesterol 106.3 mg, Fat 19.9 g, Fiber 4.3 g, Protein 7.5 g, SaturatedFat 11.5 g, Sodium 480 mg, Sugar 48.3 g