Gluten Free Pumpkin Pie Cheesecake really is the best of both worlds. It has the creamy, sweet, and rich texture you'd expect from a cheesecake, with all of the cinnamon, nutmeg, and pumpkin flavor of a pumpkin pie. It's also has a gluten free graham cracker crust, and is incredibly easy to make!
Mix all ingredients together until well combined (all of the graham cracker should look wet).
Grease a 9-inch pie pan. Press graham cracker crust into pan, and up along each side evenly.
Bake at 375°F for 5-10 minutes, or until golden brown. Remove and let cool.
Cream together cream cheese, sugar, and vanilla extract. While still mixing, add one egg at a time until all are added and mixed in.
Separate filling into two equal parts. Pour one part into pie pan over graham cracker crust, smoothing evenly with a spatula.
Take remaining filling and add pumpkin and pumpkin pie spice, mix well. Pour remaining into pie pan, smoothing with a spatula.
Bake at 375°F for 30-35 minutes, or until almost done in center. Remove from oven and allow to cool. Refrigerate 2-3 hours before serving.
*Make graham crackers into finely ground by using a food processor