Best 2 Pumpkin Cheesecake Dairy And Gluten Free Recipes

Creating a pumpkin cheesecake that is both dairy-free and gluten-free can be a challenging task, but with the right ingredients and techniques, it is possible to create a delicious and satisfying dessert that everyone can enjoy. This article will provide you with a comprehensive guide to making a pumpkin cheesecake that is both dairy-free and gluten-free, ensuring that everyone can indulge in this classic fall treat. We will cover everything from choosing the right ingredients to assembling and baking the cheesecake, so you can be sure that your dairy-free and gluten-free pumpkin cheesecake is a success.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN FREE PUMPKIN CHEESECAKE

Gluten Free Pumpkin Cheesecake image

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!

Provided by SEAMSTERRIFIC

Categories Fruits and Vegetables Vegetables Squash

Time 3h55m

Yield 16

Number Of Ingredients 15

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

Steps:

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 Facts : Calories 316.7 calories, Carbohydrate 22.8 g, Cholesterol 95.7 mg, Fat 22.3 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 11.9 g, Sodium 361.5 mg, Sugar 16.9 g

PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE

Pumpkin Cheesecake - Dairy and Gluten Free image

This is the best pumpkin cheesecake! You would never know it is missing anything! It is firm the way cheesecake is suppose to be and no Soy milk or Tofu needed.

Provided by healthyrecipenut

Categories Dessert

Time 2h20m

Yield 12 Slices, 12 serving(s)

Number Of Ingredients 15

Ingredients

8 ounces gluten free gingersnap cookies, Midel
3 tablespoons butter, earth balance
16 ounces cream cheese, dairy free (room temperature)
1/4 cup dairy free sour cream
1 (15 ounce) can pumpkin puree
3/4 cup unrefined sugar
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
2 1/2 tablespoons cornstarch
3 eggs, room temperature beaten

Steps:

Directions:.
Preheat oven to 325 degrees.
Make Crust:.
Run butter stick along bottom and sides of springform pan.
Melt the rest.
Grind cookies in food processor then add melted butter and press mixture into pan.
Bake for 15-20 min until slightly brown.
Make Filling:.
Boil water for water bath.
Beat cream cheese until smooth.
add sugar, mix.
add sour cream, mix.
add pumpkin, mix.
add beaten eggs, vanilla, spices and cornstarch & mix.
Pour into crust.
When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
Allow to cool on rack.
Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
*note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!

Tips:

For a smoother cheesecake filling, make sure the cream cheese is softened to room temperature before mixing.
Be careful not to overmix the cheesecake filling, as this can make it dense and crumbly.
To prevent the cheesecake from cracking, bake it in a water bath.
Allow the cheesecake to cool completely before serving, as this will help it to set properly.
Store the cheesecake in the refrigerator for up to 3 days.

Conclusion:

This dairy-free and gluten-free pumpkin cheesecake is a delicious and decadent dessert that is perfect for any occasion. The creamy pumpkin filling is perfectly complemented by the graham cracker crust, and the cheesecake is topped with a generous layer of whipped cream. This cheesecake is sure to be a hit with everyone who tries it!