Gluten Free Pumpkin Cheesecake

Recipesfull introduces to you: Cheesecake Recipes. (Gluten Free Pumpkin Cheesecake). 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!

Brief

Prep 15 mins

Cook: 1hr10 mins

Additional: 2hrs30 mins

Total: 3hrs55 mins

Servings: 16

Yield: 1 10-inch cheesecake

Gluten Free Pumpkin Cheesecake

Ingredients

1 cup almond meal

½ cup crushed slivered almonds

¼ cup white sugar

¼ teaspoon baking soda

¼ teaspoon ground cinnamon

3 tablespoons melted butter

2 (8 ounce) packages cream cheese

softened

2 cups sour cream

1 ¾ cups pumpkin puree

1 cup white sugar

4 eggs

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1 teaspoon vanilla extract

1 teaspoon salt

Mary's Cheesecake

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.

Step 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.

Nutritional Information

Gluten Free Pumpkin Cheesecake

Servings Per Recipe:16

Calories: 316.7

% Daily Value *

Protein: 8.4g 17%

Carbohydrates: 22.8g 7%

Dietary Fiber: 1.2g 5%

Sugars: 16.9g

Fat: 22.3g 34%

Saturated Fat: 11.9g 60%

Cholesterol: 95.7mg 32%

Vitamin A Iu: 4861.7IU 97%

Niacin Equivalents: 2.5mg 20%

Vitamin B6: 0.1mg 4%

Vitamin C: 1.4mg 2%

Folate: 21.4mcg 5%

Calcium: 110.6mg 11%

Iron: 1.7mg 10%

Magnesium: 43.5mg 16%

Potassium: 270.5mg 8%

Sodium: 361.5mg 15%

Calories From Fat: 200.6

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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