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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