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pumpkin cheesecake with whipped cream
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Gluten Free Pumpkin Cheesecake

This baked cheesecake features the flavours of pumpkin and spices with an almond crust.
Course Dessert
Cuisine American
Keyword cheesecake, dessert, gluten free, pumpkin ice cream
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Chilling Time 12 hours
Total Time 13 hours 30 minutes
Servings 12 slices
Calories 483kcal
Author Cathy

Equipment

Ingredients

Crust

  • 2 1/4 cups ground almond meal
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder, gluten free, if necessary
  • 1/2 teaspoon ground ginger
  • 1/2 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
  • 1/2 cup whipping cream
  • 1 cup organic raw cane sugar
  • 1 tablespoon tapioca flour
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 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