Creamy gluten-free pumpkin cheesecake with vanilla ice cream

Cheesecake is one of the easiest desserts to make to me. I’m not a huge fan of baking as I usually can’t stomach the amount of sugar and butter in most baking recipes, but cheesecake is so forgiving when it comes to adjusting the recipe. It’s also very easy to make it gluten-free. You can take any cheesecake recipe and substitute ingredients that have gluten, with gluten-free ones and it should come out pretty much the same.

If you are a Celiac be careful as there may be hidden gluten in some products that are not labeled such as light sour cream, vanilla extract or ice cream.

agnes_borowik_cheesecake-3What you’ll need

Crust
1 3/4 cup of gluten-free gram crackers, ground
1/2 teaspoon ground cinnamon
1/2 stick of melted butter

Filling
3 ( 262g ) packages of light cream cheese, room temperature
1 (540ml) can of pure pumpkin purée*
3 eggs
1/4 cup of light sour cream*
1/2 tsp ground cinnamon1/8 tsp ground clove
1/8 tsp ground nutmeg
3 tbsp of gluten-free flour
1 tsp vanilla extract*
3/4 cup agave nectar (for sweeter version up volume to 1 cup)

* if you are a Celiac please read label make sure there are no additives

What to do

In a medium bowl mix crumbs and cinnamon. Add butter and stir until well mixed. Press down flat and even in a 9 inch round springform pan. Set aside.

For the filling beat cream cheese until smooth. Add pumpkin purée, eggs, sour cream, agave and all spices. Blend until combined. Scrape bottom and sides with a spatula once and continue mixing. Add vanilla and flour and mix until well blended.

Pour into pan with crust and spread out evenly. Place springform pan onto a sheet of tin foil, fold up to cover all sides of the pan. Create a water bath for the cheese cake. (Boil a kettle of water, place springform pan with tin foil around the bottom in a little larger roasting pan and place in the oven. Pour the water into the roasting pan until water level reaches about 1 inch of the height of the springform pan with the cheesecake in it.) Bake in the oven for about 1 hour. The water bath creates a moist environment while baking. This method will prevent the cheesecake from cracking at the top while baking and cooling. Be sure to pour the water when the both pans are already in the oven to avoid potential injury.

Remove cheesecake pan from the oven very carefully. Leave waterbath in the over until cool enough to empty. Let the cheesecake cool. Cover with plastic wrap and refrigerate for a minimum of 4 hours.

Slice and serve with a scoop of vanilla ice cream and some chopped pecans if desired.

agnes_borowik_cheesecake-2agnes_borowik_cheesecake

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