No popular authors found.
Ads by Google:

Categories

No categories found.


Get Celiac.com's E-Newsletter





Ads by Google:


Follow / Share


  FOLLOW US:
Twitter Facebook Google Plus Pinterest RSS Podcast Email  Get Email Alerts
SHARE:

Popular Articles

No popular articles found.
Celiac.com Sponsors:

Pumpkin Cheesecake with Almond Meal Crust (Gluten-Free)

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

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.

Ads by Google:

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.

Celiac.com welcomes your comments below (registration is NOT required).












Related Articles



2 Responses:

 
Barbara
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
24 Nov 2014 6:54:35 PM PDT
Do not discard extra filling; pour it into an oven proof custard cup and bake with cheesecake. Great without the crust.

 
Roger
Rating: ratingfullratingfullratingfullratingemptyratingempty Unrated
said this on
25 Nov 2014 7:43:21 AM PDT
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.




Rate this article and leave a comment:
Rating: * Poor Excellent
Your Name *: Email (private) *:




In Celiac.com's Forum Now:


Yeah I tend to have Mr. Hyde come out with gluten exposure. Honestly he was not present with my last few minor issues....anyway. Plenty of fluids, bone broths if she can do them. whole food soups. Avoid processed foods, have more whole foods and greens. Green and herbal teas can help. NOTE there ...

My daughter (6) was recently glutened by a friend of the family. She gave her a drink that didn't have gluten in it but was made at a factory that has gluten contamination. She recently just started a brand new school because we hadn't diagnosed her allergies yet and she has severe behavior pr...

I'm so sorry. Nursing school is rigorous enough on top of all this stress. And, kudos to you for cooking regularly even in school. I've been through a lot of school and I never managed that. I can see how it feels hopeless to try and change your roommate's behavior - almost like an insurmounta...

"Any Coeliac will tell you the most awkward time of the day for them is lunch" Ya just can't make stuff like this up. Lunchtime is awkward?

Shouldn't they be studying why celiacs who have been gluten-free for a year are still seropositive and having moderate to severe symptoms? It sounded like the pill was suppposed to be taken with meals that might have cc ? So why would they do a study where it's given with gluten-free meals?...