Gluten Free Pumpkin Cheesecake Recipe

Name: Gluten Free Pumpkin Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup almond meal; 1/2 cup crushed slivered almonds; 1/4 cup white sugar; 1/4 teaspoon baking soda; 1/4 teaspoon ground cinnamon; 3 tablespoons melted butter; Filling:; 2 (8 ounce) packages cream cheese, softened; 2 cups sour cream; 1 3/4 cups pumpkin puree; 1 cup white sugar; 4 eggs; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon vanilla extract; 1 teaspoon salt

Servings: persons

Crust:
1 cup almond meal
1/2 cup crushed slivered almonds
1/4 cup white sugar
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
3 tablespoons melted butter
Filling:
2 (8 ounce) packages cream cheese, softened
2 cups sour cream
1 3/4 cups pumpkin puree
1 cup white sugar
4 eggs
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1 teaspoon salt

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.

1322

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Crust:, 1 cup almond meal, 1/2 cup crushed slivered almonds, 1/4 cup white sugar, and more.

Yes, Gluten Free Pumpkin Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten Free Pumpkin Cheesecake

How did you like this recipe?

Frequently Asked Questions