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My review
Gluten Free Pumpkin Cheesecake
SEAMSTERRIFIC
"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!"
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Ingredients
3 h 55 m servings 317 calsOriginal recipe yields 16 servings (1 10-inch cheesecake)
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Directions
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Prep
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Ready In
- 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.
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.
Nutrition Facts
Per Serving: 317 calories; 22.3 g fat; 22.8 g carbohydrates; 8.4 g protein; 96 mg cholesterol; 361 mg sodium. Full nutrition
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Reviews
Read all reviews 1616 Ratings
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Most helpful positive review
10/20/2013
This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.
Most helpful critical review
10/10/2016
I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.
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10/20/2013
This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.
10/10/2016
I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.
10/12/2015
Everyone at work really liked this, but I felt it was ho-hum. I think the crust may be better if the almonds and almond meal were toasted first? The pumpkin spice flavor is very, very mild, so i...
3/26/2016
This was really great - I used the last pumpkin from my garden from last fall. I needed to bake it about 1/2 hour longer. But well worth the wait.
11/9/2015
It was delicious! I had pecans in my pantry so I used those instead of almonds and it was still yummy. I ended up baking it for 30 extra minutes because it wouldn't break in the center like the ...
11/28/2014
I would not try this recipe again. Perhaps it is the large amount of sour cream it calls for, but my family found it quite disappointing.
3/28/2014
I went gluten and used a standard graham cracker crust. It was light and delicious, although it did crack in the top even though I had a pan of water in the oven like it said.