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Pumpkin Cheesecake with Almond Meal Crust (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 11/21/2014 - This holiday twist adds pumpkin and spice to one of our most popular gluten-free cheesecake dessert recipes. It’s sure to be a big hit with cheesecake lovers, pumpkin pie lovers and, most importantly, gluten-free eaters looking for a delicious dessert.
- 1 pound cream cheese, 2 (8-ounce) blocks, softened
- ½ can solid-pack pumpkin (about 8 ounces)
- 3 whole eggs
- 1½ tablespoons potato flour
- 1 cup sugar
- ¾ teaspoon pumpkin pie spice
- ¾ teaspoon vanilla extract
Almond Meal Crust:
- ¾ cup finely crushed almonds
- ¾ cup almond meal
- 2 tablespoons granulated sugar
- 2-3 tablespoons butter, room temperature
Almond Meal Crust Directions:
Place all nut crust ingredients in a mixing bowl and mix well.
Lightly coat the bottom and sides of an 8-inch springform pan with oil. Pour the nut crust mixture into the pan.
Use the bottom of a measuring cup or glass to press the crumbs down into the bottom and 1-inch up the sides of the pan.
Place crust in oven and bake about 5 minutes, or until the crust is slightly browned. Remove and cool.
Heat oven to 300 degrees F.
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
Add pumpkin, and beat slowly while adding sugar, pie spice, potato flour and vanilla.
Add the eggs, one at a time, and continue to beat slowly until combined. Beat 1-2 minutes until creamy, but not over-mixed.
Pour the filling into the crust-lined pan and smooth the top with a spatula. Note: I sometimes have extra filling. If so, I just use what I need and discard the rest.
Bake at 300 degrees F for 1 hour. The cheesecake should still jiggle, so be careful not to overcook.
Remove and allow to cool in pan on a wire rack for 30 minutes, then place in the refrigerator, loosely covered, for at least 4 hours.
Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Release the side of the pan and set aside.
To slice the cheesecake, dip a thin, non-serrated knife in hot water, make a cut, then wipe blade dry after each cut.
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