Gluten Free Pumpkin Cheesecake
This baked cheesecake features the flavours of pumpkin and spices with an almond crust.
Servings 12 slices
Calories 483kcal
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
- 24 ounces cream cheese, brick form NOT spreadable, at room temperature
- 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 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
Instructions
- Preheat oven to 425°F.
- Combine almond meal, cinnamon, baking powder, ginger, and salt for crust in food processor. Pulse to combine.
- With the machine running, pour in melted coconut oil, honey, and egg. Stop the food processor when the dough starts to clump together.
- Press crust into bottom and up the sides of a 9-inch springform pan.
- Add all remaining ingredients EXCEPT cream cheese to blender and puree until smooth.
- Beat cream cheese until fluffy.
- 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
Calories: 483kcal | Carbohydrates: 31g | Protein: 11.2g | Fat: 35.8g | Saturated Fat: 17.1g | Sodium: 310mg | Fiber: 3.3g | Sugar: 23.5g