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 have not made this yet but I have a similar recipe. It is much better after the CHEESCAKE is COMPLETEly Covered in aluminum foil - top bottom sides- and is left in fridge to " dry out" for at least 3 whole days. Then on the fourth day, it will be a heavier and richer tasting cheescake and I think everyone will like it better. I'm going to make it tommorrow but using 1 cup powdered erythritol and 1/2 cup agave nectar. My crust is a batch of this sites recipe for CHEWY SPICE BARS, but made with 1 cup powdered erythritol and Sub the flour with Pamelas Artisan blend gluten free flour. Made the bars a few days ago .. Putting in food processor with about 4 tablespoons KERRIGOLD melted butter. Pressing into springform pan and then pouring filling on top. No need to cook the crust beforehand because it has already been cooked. I will update a few days fr now and let you know how it turned out!
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.
* 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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