Gluten Free Pumpkin Cheesecake—New York Style

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Updated December 13, 2016.

Rich and creamy, Gluten Free Pumpkin Cheesecake--New York Style is a new holiday tradition your family and guests are sure to love!

Instead of the usual pumpkin pie for a traditional holiday dessert this year, we decided to try something new.  After knocking around a few ideas, we finally agreed on Pumpkin Cheesecake.

Now, I’m not one who thinks I always have to create a new recipe.  So, I searched all of my recipe books (I have a lot of cookbooks on my shelves) and didn’t find what I was looking for . . . not even a starting point.

So, I fired up my computer and did a thorough online search.  It took me no time at all to realize there are as many renditions of “pumpkin cheesecake” as there are cooks who create these recipes, and no two were even similar, let alone having a common recipe formula . . . except for “pumpkin”.

What I was looking for was “real” cheesecake.


So, What is the Secret to Creating a New Gluten free Pumpkin Cheesecake Recipe?

The answer is, to start with a fantastic base recipe as the foundation before building a new recipe.

Our all-time favorite cheesecake recipe is Cheesecake, New York Style, by the wife of Jeff Smith, author of, The Frugal Gourmet.

Not only is Mrs. Smith’s recipe no fail, it’s the next best thing to the famous cheesecake we enjoyed when we visited New York City some years ago.  I guess Mrs. Smith would know what great cheesecake is, because she hails from Brooklyn!

So, I got busy and made a few changes, nothing major; replaced the graham cracker crust with a nut crust to eliminate the gluten, and then adjusted the amount of sour cream to accommodate the addition of pumpkin puree.

Then, I added an extra egg to help the softer ingredients set up and came up with a spice mixture to compliment this delectable velvety pumpkin creation.

I was very lucky this time; I got it right on the first try!

For a spicier cheesecake, kick it up a notch by adding ½ teaspoon cloves and ½ teaspoon allspice to the recipe below.

Enjoy this decadent holiday delight!


Gluten Free Pumpkin Cheesecake—New York Style

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Time:  1 hour, 30 minutes

Servings:  8 to 12 depending on size of slice

Walnut Crust

Ingredients

  • 1 ½ cups walnut halves
  • 3 tablespoons cold butter
  • 2 tablespoons sugar

Instructions

  1. Preheat oven to 325° Fahrenheit.
  2. Move rack to lower third of oven.
  3. Line the bottom of an 8 inch springform pan with parchment paper.
  4. Put all ingredients into a food processor.
  5. Process until the nuts are not quite finely ground and are just starting to stick together.
  6. Press mixture into the bottom of the springform pan.

Pumpkin Cheesecake

Ingredients

  • 1 cup sour cream
  • 1 cup very smooth pumpkin puree
  • 3 large eggs
  • ½ cup sugar
  • 2 teaspoons Homemade Vanilla Extract
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Dash ground cayenne
  • 16 ounces cream cheese, cut into small pieces
  • 2 tablespoon melted butter

Instructions

  1. Blend sour cream, pumpkin puree, eggs, sugar, vanilla extract, cinnamon, nutmeg, allspice and cloves in a food processor or blender for 1 minute.
  2. Add the cream cheese and blend until smooth.
  3. While blending, drizzle in the melted butter until blended and smooth.
  4. Pour into the springform pan.
  5. Bake in the oven for 55 to 60 minutes.
  6. When done baking, remove the pumpkin cheese cake from the oven.
  7. Turn the oven on to broil.
  8. Broil the top of the pumpkin cheesecake just until appealing spots begin to form.
  9. Refrigerate for at least 4 hours, preferably overnight.
  10. Cut and serve.










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