Name: Gluten Free Pumpkin Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 16
Ingredients: Almond meal - 1 cup; Crushed slivered almonds - ½ cup; White sugar - ¼ cup; Baking soda - ¼ teaspoon; Ground cinnamon - ¼ teaspoon; Melted butter - 3 tablespoons; Cream cheese, softened - 2 (8 ounce) packages; Sour cream - 2 cups; Pumpkin Puree - 1 ¾ cups; White sugar - 1 cup; Eggs - 4; Ground cinnamon - 1 teaspoon; Ground ginger - 1 teaspoon; Vanilla extract - 1 teaspoon; Salt - 1 teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Gluten Free Pumpkin Cheesecake

1. Almond meal - 1 cup

2. Crushed slivered almonds - ½ cup

3. White sugar - ¼ cup

4. Baking soda - ¼ teaspoon

5. Ground cinnamon - ¼ teaspoon

6. Melted butter - 3 tablespoons

7. Cream cheese, softened - 2 (8 ounce) packages

8. Sour cream - 2 cups

9. Pumpkin Puree - 1 ¾ cups

10. White sugar - 1 cup

11. Eggs - 4

12. Ground cinnamon - 1 teaspoon

13. Ground ginger - 1 teaspoon

14. Vanilla extract - 1 teaspoon

15. Salt - 1 teaspoon

How to cook deliciously - Gluten Free Pumpkin Cheesecake

1. Stage

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

2. Stage

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. Stage

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. Stage

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. Stage

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.