Desserts Cakes Cheesecake Recipes Pumpkin Cheesecake Recipes Gluten Free Pumpkin Cheesecake 3.8 (21) 21 Reviews 8 Photos 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! Submitted by SEAMSTERRIFIC Published on June 18, 2020 Save Rate Print Share Close Add Photo 8 8 8 8 Prep Time: 15 mins Cook Time: 1 hr 10 mins Additional Time: 2 hrs 30 mins Total Time: 3 hrs 55 mins Servings: 16 Yield: 1 10-inch cheesecake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 16 servings Crust: 1 cup almond meal ½ cup crushed slivered almonds ¼ cup white sugar ¼ teaspoon baking soda ¼ teaspoon ground cinnamon 3 tablespoons melted butter Filling: 2 (8 ounce) packages cream cheese, softened 2 cups sour cream 1 ¾ cups pumpkin puree 1 cup white sugar 4 eggs 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon vanilla extract 1 teaspoon salt Directions 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. Cook's Note: I have also made this with cooked, mashed yams or cooked, mashed winter squash, such as butternut or acorn. All are very good and work equally well. I Made It Print 60 home cooks made it! Nutrition Facts (per serving) 317 Calories 22g Fat 23g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 317 % Daily Value * Total Fat 22g 29% Saturated Fat 12g 60% Cholesterol 96mg 32% Sodium 362mg 16% Total Carbohydrate 23g 8% Dietary Fiber 1g 4% Total Sugars 17g Protein 8g 17% Vitamin C 1mg 2% Calcium 111mg 9% Iron 2mg 9% Potassium 271mg 6% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.