Gluten Free Pumpkin Cheesecake

Name: Gluten Free Pumpkin Cheesecake
Prep time: 3 h 55 min
Cook time: 3 h 55 min
Total time: 3 h 55 min
Yield: 10
Cuisine: Global
Ingredients: 237 milliliters almond meal; 0 teaspoons baking soda; 3 Tbsps melted butter; 454 grams packages cream cheese, softened; 4 eggs; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 414 milliliters pumpkin puree; 1 teaspoon salt; 118 milliliters crushed slivered almonds; 473 milliliters sour cream; 1 teaspoon vanilla extract; 237 milliliters white sugar

Gluten Free Pumpkin Cheesecake requires around 3 hours and 55 minutes from start to finish. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 488 calories, 10g of protein, and 38g of fat each. A mixture of ground cinnamon, vanillan extract, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Slivered Almonds

Almond Flour

Baking Soda

Cinnamon

Almonds

Butter

Sugar

Equipment you will use

Whisk

Bowl

Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.

Ingredients you will need

Almonds

Equipment you will use

Springform Pan

Bake in the preheated oven until crust is set, about 10 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C).

Ingredients you will need

Crust

Equipment you will use

Oven

Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Vanilla Extract

Canned Pumpkin

Cream Cheese

Sour Cream

Cinnamon

Ginger

Sugar

Egg

Salt

Equipment you will use

Hand Mixer

Bowl

Pour filling over hot crust.

Ingredients you will need

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.

Equipment you will use

Oven

Frying Pan

Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.

Ingredients you will need

Wrap