*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 it's probably a good option for folks who want to go lighter on the pumpkin pie flavor. I may give it another go.
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 directions say. But it was still moist and delicious!
I loved this recipe! I made it for a dessert group gathering which has a member who has gluten sensitivity and also made another dessert for others in the group. This one was by far the more popular choice for everyone! It looks huge when it comes out of the oven but it condenses as it cools. Made 8 medium servings.
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