29 October, 2014
Gluten-Free Pumpkin CheesecakeComments : 8 Posted in : Dessert on by : Cook Plate Fork Tags: Cheesecake, Cream cheese, gingersnap, gluten, gluten free, gluten free recipe, Gluten-Free, graham cracker crust, Greek yogurt, Pumkin cheesecake, Pumpkin Cheesecake
Some may wonder what this is all about calling a cheesecake gluten-free. It is referred to as gluten-free because of the crust, as it is prepared without gluten.
A graham crackers and gingersnap cookies are used in the crust and both contain no gluten.
If you would like to read about the history of cheesecake, and the battle over if it is truly a cake or not, read our article titled Thank the Greeks for Cheesecake.
The article also offers another way to prepare a cheesecake crust gluten-free, using almonds, flaxseed, and oats (make sure the oats are certified gluten-free). It also offers step-by-step instructions on making cheesecake.
Gluten-Free Pumpkin Cheesecake
10 gluten-free gingersnap cookies, crushed to flour (makes about 3/4 cup)
3/4 cup gluten-free graham cracker flour
1/4 cup sugar
8 tablespoons butter, melted
Preheat oven to 350 degrees.
In a medium mixing bowl combine flours, and sugar. Add melted butter, and mix in well.
Prepare a springform pan with parchment paper, and place crust in the center and spread the crust out evenly, touching all sides of the springform pan ring. Bake in oven for 8 minutes. Place on a rack to cool.
The cheesecake ingredients are:
2- 8 oz. cream cheese, soft
1- 14.5 oz. can organic pumpkin
1 cup Greek yogurt
3 eggs, large
1/2 cup sugar
2 tsp. pie spice
2 tsp. vanilla extract
¼ tsp. salt
In a processor place the cream cheese, sugar and process until smooth and creamy, about 1 to 2 minutes.
Add the yogurt, pie spice, vanilla extract, and salt and process together until well mixed. Next add pumpkin and mix in till well incorporated.
Add eggs one at a time, processing after each addition, but do not over mix.
Pour mixture over cooled crust.
Bake cheesecake for 55 to 65 minutes, or until center is set.
For best results fill a roasting pan to ½ inch from top with hot water. Place the roasting pan on bottom rack and place spring-form pan on top rack directly over roasting pan.
Do not open oven at all until 55 minutes has past. Turn off the oven and jar the oven door for one hour more. Remove cheesecake and cool 30 minutes on a rack, run a knife between cake and sides of pan to loosen as it cools. Place into refrigerator for up to 24 hours but no less than 4 hours.
Plate and enjoy your gluten-free cheesecake topped with whipped cream, and chocolate sauce.
Enjoy a No-Bake Peaches & Cream Cheesecake made with a shortbread crust.
What Others are Saying About Cheesecake:
Looks delicious – very creamy. I like to make gluten free crusts with almond flour. It works with so many flavors.
Thanks Jovina. My younger son loves pumpkin pie and pumpkin cheesecake. When I made this one he told me “You outdid yourself on this one” 🙂
Yes almonds are great to bake with. Did you click the link in the article? It shows another recipe using almonds, oats and flax seed for a cheesecake crust.
Thanks for stopping by Jovina and commenting. Have a great evening. 🙂
Reblogged this on MrMilitantNegro™.
Reblogged this on Chef Ceaser.
Pingback: Special Food for Special Guests | Splendid Recipes and More
Pingback: National Pumpkin Pie Day | Splendid Recipes and More
Pingback: Ferrara Orange Caramel Chocolate Cheesecake | Splendid Recipes and More
Pingback: No-Bake Peaches & Cream Cheesecake | Cook Plate and Fork