Gluten Free Pumpkin Cheesecake SEAMSTERRIFIC reviews online

Gluten Free Pumpkin Cheesecake


When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!


Edition Details



Cooking method

Preheat oven to 350 degrees F (175 degrees C).
Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

Number of persons


Full cooking time

15 m

Cooking time

1 h 10 m

Time for preparing

3 h 55 m




22.3 g




8.4 g


96 mg


361 mg

Ingredients Gluten Free Pumpkin Cheesecake

1/4 cup white sugar
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/4 teaspoon baking soda
1 teaspoon vanilla extract
1 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons melted butter
1 teaspoon ground ginger
2 cups sour cream
2 (8 ounce) packages cream cheese, softened
1 3/4 cups pumpkin puree
1 cup almond meal
1/2 cup crushed slivered almonds


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