Creamy Gluten-Free Pumpkin Cheesecake

Experience the rich, creamy texture of our Creamy Gluten-Free Pumpkin Cheesecake, a perfect blend of velvety cheesecake and warm pumpkin spices. This gluten-free dessert is crafted with a nutty almond crust, making it ideal for those with gluten sensitivities. With its American cuisine roots, this cheesecake is a festive treat that caters to dairy, nut, and egg allergies.

The flavor profile is a harmonious mix of sweet pumpkin, cinnamon, and ginger, making it versatile for holiday gatherings or cozy family dinners. Packed with protein and healthy fats, this cheesecake is a guilt-free dessert option.

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Recipe Collection: Dessert

Serving Size: 16

Cooking Time: 235 minutes

Overview

This Gluten-Free Pumpkin Cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the warm flavors of pumpkin and spices. Originally created for a family member with dietary restrictions, this cheesecake features a gluten-free almond crust and a luscious pumpkin filling, making it a perfect treat for those with gluten sensitivities.

Diet Type

Gluten-Free

Allergies

Dairy, Nuts, Eggs

Cuisine

American

Ingredients

• Crust:
• 1 Cup almond meal
• 0.5 Cup almonds, ground
• 0.25 Cup white sugar
• 0.25 Teaspoons (tsp) baking soda
• 0.25 Teaspoons (tsp) cinnamon, ground
• 3 Tablespoons (tbsp) butter, melted
• Filling:
• 2 8 Ounces (oz) cream cheese, softened
• 2 Cups sour cream
• 1.75 Cups pumpkin puree
• 1 Cup white sugar
• 4 Whole eggs
• 1 Teaspoons (tsp) cinnamon, ground
• 1 Teaspoons (tsp) ginger, ground
• 1 Teaspoons (tsp) vanilla extract
• 1 Teaspoons (tsp) salt

Steps

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a bowl, whisk together the almond meal, ground almonds, 0.25 cup sugar, baking soda, and 0.25 teaspoon ground cinnamon. Stir in the melted butter until the mixture is evenly moistened.
3. Press the almond mixture firmly into the bottom of a 10-inch springform pan.
4. Bake the crust in the preheated oven for about 10 minutes until set. Remove from the oven and reduce the temperature to 325 degrees F (165 degrees C). Place a pan of hot water on the bottom rack of the oven to help reduce cracking in the cheesecake.
5. In a large bowl, beat the cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon ground cinnamon, ground ginger, vanilla extract, and salt using an electric mixer. Scrape the bottom and sides of the bowl frequently until the filling is smooth.
6. Pour the filling over the hot crust.
7. Place the pan on the center rack in the oven and bake until the cheesecake peaks in the center, about 1 hour to 1 hour 15 minutes.
8. Cool the cheesecake to room temperature before removing the sides of the pan.
9. Transfer the cheesecake to a serving plate and cover loosely with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

Enjoy this creamy and flavorful gluten-free pumpkin cheesecake as a delightful dessert for any occasion!