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Gluten Free Pumpkin Cheesecake
Gluten Free Pumpkin Cheesecake
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
235 minutes
Impress your guests with this delicious gluten-free pumpkin cheesecake on a rich almond crust for Thanksgiving.
Ingredients:
  • 1 cup almond meal
  • 0.5 cup crushed slivered almonds
  • 0.25 cup white sugar
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon ground cinnamon
  • 3 tablespoons melted butter
  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups sour cream
  • 1.75 cups pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine almond meal, slivered almonds, sugar, baking soda, and cinnamon in a bowl. Mix in butter until evenly moistened. Press the almond mixture firmly into the bottom of a 10-inch springform pan.
  • Bake the crust in the preheated oven for about 10 minutes until set. Remove the crust from the oven and lower the temperature to 325 degrees F (165 degrees C). Place a pan of hot water on the bottom rack of the oven to prevent cracking in the cheesecake.
  • In a large bowl, combine cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt. Use an electric mixer to beat until the filling is smooth, scraping the bottom and sides of the bowl frequently. Pour the filling over the hot crust.
  • Bake the cheesecake on the center oven rack until it peaks in the center, which should take 1 to 1 hour 15 minutes. Let it cool to room temperature, then remove the pan's sides. Transfer the cheesecake to a serving plate and loosely cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

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