Gluten Free Pumpkin Cheesecake Recipe

by Allergy Guy

This gluten free pumpkin cheesecake recipe tastes excellent, it is easy to make, and it’s perfect for Thanksgiving.

I found this recipe very easy to make and my guests just loved it. Very successful.

Gluten Free Crust

This gluten free crust is made with walnuts.

Start by preheating the oven to 350°F

Ingredients

  • 1 1/2 cups walnuts
  • 2 tbs sugar
  • 2 tbs vegetable oil
  • 2 tbs water
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger

Instructions

  1. Put walnuts in a powerful blender, such as a Vitamix, or a food processor.  Turn it into a paste.  If it turns out to be half paste and half small pieces, that will be fine.
  2. Add all other ingredients.  Further blend until evenly mixed.
  3. Press into the bottom of a 9-inch springform pan.
  4. Bake in oven at 350°F for 5 minutes.

Gluten Free Filling

Ingredients

  • 1 lb cream cheese*
  • 3/4 cup canned pumpkin puree (or make it yourself)
  • 1/2 cut sour cream*
  • 1/3 cut brown sugar
  • 1/3 cup granulated sugar
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 3 tbsp gluten free flour ♦
  • 2 eggs

* Use low fat or full fat according to your preference.
♦ Can be any gluten free flour mix, or single flour such as rice flour etc.  Not critical.

Instructions

  1. Add all ingredients except eggs into a powerful blender, such as a Vitamix, or a food processor.  Blend until smooth.
  2. Add eggs.  Blend just enough to mix them in.  Eggs should disappear into mixture.
  3. Pour filling into pan (with crust in place and previously baked)
  4. Bake in oven at 350°F for 40 minutes
  5. Chill before serving

Leave a Comment

{ 1 comment… read it below or add one }

1 Allergy Guy October 22, 2013 at 22:58

When I made this recipe, I found it very easy to make and the result was very successful. I hope you enjoy it too!

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