Gluten Free Pumpkin Cheesecake Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 22, 2014
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!
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Reviewed: Nov. 28, 2014
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.
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Reviewed: Mar. 28, 2014
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.
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Reviewed: Dec. 15, 2013
Simply yumtastic!
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Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 20, 2013
This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.
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Cooking Level: Expert

Home Town: Quesnel, British Columbia, Canada

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