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  • Jefferson Adams

    Pumpkin Cheesecake with Almond Meal Crust (Gluten-Free)

    Jefferson Adams
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    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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    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 is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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