SEAMSTERRIFIC
“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!”
| Prep Time | 15 minutes |
| Cook Time | 1 hour 10 minutes |
| Passive Time | 2 hours + cooling time |
| Servings |
Ingredients
Crust:
- 1 cup almond meal
- 1/2 cup crushed slivered almonds
- 1/4 cup white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted butter
Filling:
- 2 8 ounce packages cream cheese softened
- 2 cups sour cream
- 1 3/4 cups pumpkin puree
- 1 cup white sugar
- 4 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Ingredients Crust:
Filling:
| |
Instructions
- 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.
Recipe Notes
ALL RIGHTS RESERVED © 2016 Allrecipes.com
http://allrecipes.com/recipe/234962/gluten-free-pumpkin-cheesecake/
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