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!
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Recipe Summary
Ingredients
16
Original recipe yields 16 servings
Directions
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; protein 8.4g; carbohydrates 22.8g; fat 22.3g; cholesterol 95.7mg; sodium 361.5mg.
Full Nutrition