GLUTEN FREE PUMPKIN CHEESECAKE
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
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
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Samaun Islam
[email protected]This cheesecake was delicious! The crust was crispy and the filling was creamy and smooth. I would definitely recommend this recipe to anyone looking for a gluten-free pumpkin cheesecake.
Genevieve Mesa
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The crust was too crumbly and the filling was too dense. I think I might have used the wrong type of gluten-free flour. I'll try again soon with a different flour blend
Shon Sewell
[email protected]This cheesecake is amazing! I made it for my family and they all loved it. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
BearTrapBigMatt
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The crust was soggy and the filling was too runny. I think I might have overbaked it. I'll try again soon and hopefully it will turn out better.
Faizu Badshah
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The crust was nice and crispy and the filling was creamy and smooth. I would recommend using less sugar in the filling next time.
47_SeenuYt
[email protected]I made this cheesecake for my gluten-free friend's birthday and she loved it! She said it was the best gluten-free cheesecake she had ever had. I was really impressed with how easy it was to make and how delicious it turned out.
Kimberly Roberson
[email protected]This recipe was easy to follow and the cheesecake turned out great! The crust was crispy and the filling was creamy and smooth. I would definitely recommend this recipe to anyone looking for a gluten-free pumpkin cheesecake.
Taraji Ricketts
[email protected]I'm not a huge fan of pumpkin pie, but I thought I would give this recipe a try. I'm so glad I did! This cheesecake was amazing. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
mhiz favy
[email protected]This was the best gluten-free pumpkin cheesecake I have ever had! The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
CRAZY GAMING
[email protected]I made this cheesecake for my Thanksgiving dinner and it was a huge hit! Everyone loved it, even my gluten-eating friends and family. The crust was delicious and the filling was creamy and smooth. I will definitely be making this again next year.
Mirza Jahangir
[email protected]This cheesecake was delicious! The crust was crispy and the filling was creamy and smooth. I would definitely recommend this recipe to anyone looking for a gluten-free pumpkin cheesecake.
MH Shanto
[email protected]I was really excited to try this recipe, but I was disappointed with the results. The crust was too crumbly and the filling was too dense. I think I might have used the wrong type of gluten-free flour. I'll try again soon with a different flour blend
Masum Parvez Official
[email protected]This cheesecake is amazing! I made it for my family and they all loved it. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
Thabang Mokaleng
[email protected]I'm not sure what I did wrong, but my cheesecake didn't turn out very well. The crust was soggy and the filling was too runny. I think I might have overbaked it. I'll try again soon and hopefully it will turn out better.
Katende Dauglas
[email protected]This cheesecake was a bit too sweet for my taste, but it was still good. The crust was nice and crispy and the filling was creamy and smooth. I would recommend using less sugar in the filling next time.
Sunny Ansari
[email protected]I made this cheesecake for my gluten-free friend's birthday and she loved it! She said it was the best gluten-free cheesecake she had ever had. I was really impressed with how easy it was to make and how delicious it turned out.
Mazaria Storey
[email protected]This recipe was easy to follow and the cheesecake turned out great! The crust was crispy and the filling was creamy and smooth. I would definitely recommend this recipe to anyone looking for a gluten-free pumpkin cheesecake.
SweezNasir Akhtar
[email protected]I'm not a huge fan of pumpkin pie, but I thought I would give this recipe a try. I'm so glad I did! This cheesecake was amazing. The crust was perfect and the filling was creamy and flavorful. I will definitely be making this again.
Faith Kingsley
[email protected]This gluten-free pumpkin cheesecake was a hit at my Thanksgiving dinner! Everyone loved it, even my gluten-eating friends and family. The crust was delicious and the filling was creamy and smooth. I will definitely be making this again next year.