Holidays | Uncategorized

#GlutenFree Cheesecake for the #holidays -Thanksgiving or Christmas

November 11, 2012

This is a post that I have brought back from my archives – originally posted here

Holidays are always such a  great time – I love having turkey, squash, and stuffing; I even like having  gravy.  We also like having a delicious gluten free cheesecake for dessert. Being gluten free doesn’t mean that I can’t enjoy all the wonderful things that holidays have 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

Gluten free pumpkin cheesecake
Ready to go in the oven!

Pumpkin Swirl Cheesecake

1 ½ cups almond meal

5 tablespoons of butter, melted

3 pkg. (250 g each) Brick Cream Cheese, softened

3/4 cup sugar, divided

3 eggs

1 cup canned pumpkin puree

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 your gluten free cheesecake!

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