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Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake

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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Ingredients

3 h 55 m servings 317 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 317 kcal
  • 16%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 8.4 g
  • 17%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 361 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

Footnotes

  • Cook's Note:
  • I have also made this with cooked, mashed yams or cooked, mashed winter squash, such as butternut or acorn. All are very good and work equally well.

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Reviews

Read all reviews 15
  1. 15 Ratings

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Most helpful positive review

This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.

Most helpful critical review

I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.

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Most positive
Least positive
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This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.

Simply yumtastic!

I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.

Everyone at work really liked this, but I felt it was ho-hum. I think the crust may be better if the almonds and almond meal were toasted first? The pumpkin spice flavor is very, very mild, so i...

This was really great - I used the last pumpkin from my garden from last fall. I needed to bake it about 1/2 hour longer. But well worth the wait.

It was delicious! I had pecans in my pantry so I used those instead of almonds and it was still yummy. I ended up baking it for 30 extra minutes because it wouldn't break in the center like the ...

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.

Just a recipe I was looking for! I replaced almond meal with hazelnut meal, and it worked fine. Also, I used 8 oz of mascarpone cheese instead of one package of cream cheese, and less sour cream...

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