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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.

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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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2 Responses:

 
Barbara
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said this on
24 Nov 2014 6:54:35 PM PST
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 PST
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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