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
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!