Gluten Free Pumpkin Cheesecake

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this year was a first Thanksgiving that my entire family (extended included) celebrated Thanksgiving with a meal that was free of wheat gluten. we all brought, or created, a dish that would fit the menu. one of my jobs was to make a dessert.

pumpkin pie seemed too boring. but pumpkin cheesecake, now that sounded like something i wanted to bake and eat.

a few tips:

1. make sure that your cream cheese really is at room temperature

2. be sure to spread your graham cracker crust up the side of the spring form pan or your cheesecake mixture will over flow and you won’t have the walls to hold it in place once baked

3. replace refined sugar with a 1:1 ratio using honey and palm sugar if you need to omit the refined sugar (for this recipe, i kept refined sugar as the sweetener. simply because, in my opinion, sometimes you just have to splurge.)

4. for the graham cracker crust, i used these graham crackers (i purchased at our local Whole Foods). grind them in a food processor (magic bullet, ninja, blendtec, etc.) and once they are finely ground, make your crust

5. eat slowly. really enjoy it.

6. repeat step 5. because it’s hard to just have one piece of this cake.

the finished cake should look something like this.

i promise you won’t be disappointed. total crowd pleaser. kid tested. grown-up approved.

Gluten Free Pumpkin Cheesecake

Gluten Free Pumpkin Cheesecake
Recipe type: gluten free dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
OPTIONAL: top cheesecake with mini-chocolate chips when you pull it out of the oven if possible - try to use organic ingredients with grain-free free range eggs.
  • Crust:
  • 1¾ cup gluten free graham crackers (finely crushed)
  • 2 Tbs brown sugar
  • 1 tsp ground cinnamon
  • 1 stick butter (melted)
  • Filling:
  • 3 (8-ounce) packages cream cheese, at room temperature
  • 1 (15-ounce) can pureed pumpkin
  • 3 eggs plus 1 egg yolk
  • ¼ cup sour cream
  • 1 cup sugar
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon fresh ground nutmeg
  • ⅛ teaspoon ground cloves
  • 2 tablespoon all-purpose gluten free flour
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F
  2. For crust:
  3. In medium bowl, combine graham cracker crumbs, sugar and cinnamon. Add melted butter. Press down flat, and up walls of an 8 or 9-inch springform pan. Set aside.
  4. For filling:
  5. Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and spices. Add flour and vanilla. Beat together until well combined.
  6. Pour into crust. Spread out evenly and place in oven for 1 hour. Remove from the oven and let sit for 15 minutes. Loosely cover with plastic wrap and refrigerate for 4 hours.
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