Thanksgiving is always such a great time – I love having turkey, squash, and stuffing, I even had gravy. We also had a delicious pumpkin cheesecake for dessert. Being gluten free doesn’t mean that I can’t enjoy all the wonderful things that Thanksgiving has to offer, we just do them a little differently.
This is the recipe for the pumpkin cheesecake we had for dessert.
Recipe has been adapted from the Kraft Canada recipe collection
Pumpkin Swirl Cheesecake
1 ½ cups almond meal
5 tablespoons of butter, melted
3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar, divided
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of ground cloves
HEAT oven to 350°F.
Combine the almond meal and butter – you can add a tablespoon of sugar to make crust a little sweeter – I like to leave this out as I like the crust with out.
Press onto bottom of 9-inch springform pan.
Bake in oven for 7 minutes. Take out and set aside.
Beat the cream cheese, 1/2 cup sugar and vanilla with mixer until blended. Add in eggs, 1 at a time, making sure to beat after each until just blended. Remove 1 cup of the plain batter and put aside, stir in the remaining sugar, pumpkin and spices into remaining batter.
Spoon half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl with knife.
Bake for 45 min. or until centre is almost set. Cool completely. Refrigerate for 4 hours.
Enjoy, we did!
