1. Recipes

How to Make Gluten Free Pumpkin Cheesecake - A Step-by-Step Guide

As the fall season approaches, pumpkin-flavored treats become the star of the show. If you're looking for a delicious dessert to impress your friends and family, look no further than this Gluten Free Pumpkin Cheesecake recipe. This creamy and decadent dessert is a perfect way to celebrate the flavors of fall while accommodating those with gluten sensitivities.

Made with a gluten-free graham cracker crust and a luscious pumpkin cheesecake filling, this dessert is sure to be a hit at an...

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Ingredients

  • 1 cup almond meal
  • ½ cup crushed slivered almonds
  • ¼ cup white sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups sour cream
  • 1 ¾ cups pumpkin puree
  • 1 cup white sugar
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 10 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 55 mins
  • Servings: 16
  • Yield: 1 10-inch cheesecake

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    317 cal.

    • Total Fat: 22g
    • Saturated Fat: 12g
    • Cholesterol: 96mg
    • Sodium: 362mg
    • Total Carbohydrate: 23g
    • Dietary Fiber: 1g
    • Total Sugars: 17g
    • Protein: 8g
    • Vitamin C: 1mg
    • Calcium: 111mg
    • Iron: 2mg
    • Potassium: 271mg

    Categories

    Dessert recipes
    Gluten free recipes
    Pumpkin recipes
    Cheesecake recipes
    Baking recipes