Gluten-Free Pumpkin Cheesecake

This baked cheesecake features the flavours of pumpkin and spices with an almond crust.

Course Dessert

Cuisine American, Canadian

Diet Gluten Free

Keyword cheesecake, dessert, gluten free, pumpkin ice cream

Prep Time 20

Cook Time 1 10

Chilling Time 12

Total Time 13 30

Servings slices

Calories 483kcal

Author Cathy

Equipment

9-inch springform pan
blender optional
Stand Mixer or electric hand mixer

Ingredients

Crust

2 ¼ cups ground almond meal
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder, gluten-free, if necessary
½ teaspoon ground ginger
½ teaspoon fine sea salt
2 tablespoons coconut oil, melted
2 tablespoons honey
1 large egg

Filling

4 large eggs
1 cup canned pumpkin puree, NOT pumpkin pie filling
½ cup whipping cream
1 cup organic raw cane sugar
1 tablespoon tapioca flour
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
24 ounces cream cheese, brick form, NOT spreadable, at room temperature

Instructions

Preheat oven to 425°F.
Combine almond meal, cinnamon, baking powder, ginger, and salt for the crust in a food processor. Pulse to combine. OR whisk them together in a mixing bowl.
2 ¼ cups ground almond meal, 1 ½ teaspoons ground cinnamon, 1 teaspoon baking powder,, ½ teaspoon ground ginger, ½ teaspoon fine sea salt
With the machine running, pour in melted coconut oil, honey, and egg. Stop the food processor when the dough starts to clump together. OR whisk the liquid ingredients separately and stir them into the dry mixture.
2 tablespoons coconut oil,, 2 tablespoons honey, 1 large egg
Press crust into bottom and up the sides of a 9-inch springform pan.
Add all remaining ingredients, EXCEPT the cream cheese, to a blender and puree until smooth. OR whisk vigorously by hand.
4 large eggs, 1 cup canned pumpkin puree,, ½ cup whipping cream, 1 cup organic raw cane sugar, 1 tablespoon tapioca flour, 1 ½ teaspoons ground cinnamon, 1 teaspoon ground nutmeg, ½ teaspoon ground ginger, ½ teaspoon ground cloves
Beat cream cheese until fluffy.
24 ounces cream cheese,
While beating cream cheese, slowly pour in the ingredients from blender. Continue to beat until smoothly combined, stopping to scrape down sides and bottom at least once.
Carefully pour filling into prepared crust.
Set the springform pan onto a large baking sheet to catch any leaks. Bake for 10 minutes at 425°F. Turn down the heat to 225°F and continue baking for another hour without opening the oven door. Bake until the cheesecake is almost set in the centre. It will finish firming up when it cools.
Open the oven door, but leave the cheesecake sitting inside for one hour.
Cover and refrigerate overnight.

Notes

Serve with whipped cream.

Nutrition