Desserts | Gluten Free | Holidays | Recipes

Easy Gluten Free Pumpkin Cheesecake

October 10, 2011

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!Yummy! Love when there are leftovers of dessert!