gluten free pumpkin cheesecake

Ingredients

• Servings: 1
• crust:
• 1 cup almond meal
• 1/2 cup crushed slivered almonds
• 1/4 cup 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 sugar
• 4 eggs
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon vanilla extract
• 1 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ready Time: 3 hrs 55 mins


• 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 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.