Recipe by SEAMSTERRIFIC
"When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!"
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crushed slivered almonds
2 (8 ounce) packages
cream cheese, softened
1 3/4 cups
This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.
I would not try this recipe again. Perhaps it is the large amount of sour cream it calls for, but my family found it quite disappointing.
I went gluten and used a standard graham cracker crust. It was light and delicious, although it did crack in the top even though I had a pan of water in the oven like it said.
I loved this recipe! I made it for a dessert group gathering which has a member who has gluten sensitivity and also made another dessert for others in the group. This one was by far the more popular choice for everyone! It looks huge when it comes out of the oven, but it condenses as it cools. Made 8 medium servings.
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Pumpkin Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 201
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