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    Jefferson Adams
    Jefferson Adams

    Pumpkin Cheesecake with Almond Meal Crust (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    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.

    Photo: CC--Liz WestIngredients:

    • 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

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    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.

    Cheesecake Directions:
    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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    Guest Barbara

    Posted

    Do not discard extra filling; pour it into an oven proof custard cup and bake with cheesecake. Great without the crust.

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    Guest Roger

    You need to have recipes adapted for those that can't do dairy as well as gluten. I have not had much luck getting cheesecake to set using dairy free cream cheese, like Tofutti.

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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     


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    Jefferson Adams
    Celiac.com 10/16/2013 - A crust of almonds and almond meal highlight this delicious, gluten-free version of a traditional cheesecake.
    Ingredients:
    Filling:
    1 pound cream cheese, 2 (8-ounce) blocks, softened 3 whole eggs 1 cup sugar ½ teaspoon vanilla extract 2 teaspoons grated lemon peel Nut Crust:
    ¾ cup finely crushed almonds ¾ cup almond meal 2 tablespoons granulated sugar 2-3 tablespoons butter, room temperature Directions:
    Heat oven to 300F. 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.
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