Gluten-Free Pumpkin Cream Cheese Cake
Description
This is not a pumpkin cheesecake, rather a pumpkin cake with a cream cheese filling, and all gluten-free and delicious.
Ingredients
•
cooking spray
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1 (8 ounce) package cream cheese, softened
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3/4 cup white sugar
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1 tablespoon cornstarch
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2 cups gluten-free flour blend
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1 (15 ounce) can pumpkin puree
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1 1/2 cups white sugar
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3 eggs
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3/4 cup milk
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1/2 cup melted butter
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1 tablespoon baking powder
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1 tablespoon ground cinnamon
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1/2 teaspoon salt
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Prepare 2 loaf pans with cooking spray.
2
Beat cream cheese, 3/4 cup sugar, and cornstarch together in a small bowl until creamy and smooth.
3
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
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
Bake in the preheated oven until a toothpick inserted into the center of the cake, not the filling, comes out clean, about 1 hour.