Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

5
SEAMSTERRIFIC 0

"When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!"

Ingredients 3 h 55 m {{adjustedServings}} servings 317 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Tips & Tricks
Spring Mini Cheesecake

These individual desserts are as fun as they are delicious.

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Footnotes

  • Cook's Note:
  • I have also made this with cooked, mashed yams or cooked, mashed winter squash, such as butternut or acorn. All are very good and work equally well.
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Reviews 5

  1. 5 Ratings

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SEAMSTERRIFIC
10/20/2013

This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.

KrissyKissee
12/15/2013

Simply yumtastic!

Sugarboo
12/22/2014

I have not made this yet but I have a similar recipe. It is much better after the CHEESCAKE is COMPLETEly Covered in aluminum foil - top bottom sides- and is left in fridge to " dry out" for at least 3 whole days. Then on the fourth day, it will be a heavier and richer tasting cheescake and I think everyone will like it better. I'm going to make it tommorrow but using 1 cup powdered erythritol and 1/2 cup agave nectar. My crust is a batch of this sites recipe for CHEWY SPICE BARS, but made with 1 cup powdered erythritol and Sub the flour with Pamelas Artisan blend gluten free flour. Made the bars a few days ago .. Putting in food processor with about 4 tablespoons KERRIGOLD melted butter. Pressing into springform pan and then pouring filling on top. No need to cook the crust beforehand because it has already been cooked. I will update a few days fr now and let you know how it turned out!