Gluten free pumpkin cheesecake

Glutenfree pumpkin cheesecake revisited

October 12, 2013

Gluten free pumpkin cheesecake


Oh how I love Pumpkin Cheescake!

This is my go to recipe for the holidays. Along with a fabulous main course, we also like having a delicious gluten free 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 recipe is one I have written about before here. It is a decadent cheesecake but is very simple to make!

Hope you enjoy it as much as we do!

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) 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,  add in 1/2 cup sugar along with the  vanilla, mix until well blended. Add in the eggs  individually, beating after each egg until mixed in. Set aside 1 cup of the plain batter, then stir in the rest of the sugar  along with the pumpkin and spices into  batter [larger amount].

Spoon half the pumpkin batter into crust; top with dollops  of half the plain batter. Add in the rest of the pumpkin mixture and finish with dollops of  the plain batter; swirl with  knife to create pattern.

Bake for 45 min. or until centre is almost set. Cool completely. Refrigerate for 4 hours.

Enjoy, Happy Thanksgiving!

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