For an extra layer of flavor, consider adding a pecan crumble topping during the last 15 minutes of baking. Ensure all ingredients are at room temperature for a smoother cheesecake filling. To prevent cracking, cool the cheesecake slowly in the oven with the door ajar after baking.
Gluten Free Pumpkin Cheesecake
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PREP TIME15 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME3 hrs 55 mins
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SERVING16 People
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VIEWS64
Indulge in the creamy decadence of this gluten-free pumpkin cheesecake. A symphony of autumn spices and smooth textures, this dessert is perfect for any occasion, offering a delightful twist on a classic favorite.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate23 g
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Cholesterol96 mg
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Fiber1 g
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Protein8 g
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Saturated Fat12 g
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Sodium362 mg
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Sugar17 g
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Fat22 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 0 mins Preheat oven to 350 degrees F (175 degrees C).
02 Step
Recipe View 0 mins 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.
03 Step
Recipe View 10 mins 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.
04 Step
Recipe View 0 mins 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.
05 Step
Recipe View 1 hrs 15 mins 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.
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Suzanne Carroll
Mar 30, 2025I've made this recipe twice now, and it's perfect every time. The pumpkin flavor is just right, not too overpowering.
Christiana Lang
Dec 3, 2024This cheesecake was a huge hit at our Thanksgiving dinner! The gluten-free crust was surprisingly delicious.
Cristina Dicki
Nov 12, 2024The instructions were easy to follow, and the cheesecake turned out beautifully. I especially appreciated the tip about cooling it slowly to prevent cracks.