Best 2 Pumpkin Cheesecake Dairy And Gluten Free Recipes
Indulge in the delectable flavors of pumpkin cheesecake, a classic dessert transformed into a dairy-free and gluten-free masterpiece. This recipe collection caters to those with dietary restrictions, offering two variations: a traditional baked cheesecake and a no-bake alternative. Both versions capture the essence of this beloved treat with a creamy, velvety filling nestled in a graham cracker crust. Savor the rich pumpkin flavor, complemented by a hint of spice and a touch of sweetness. Whether you prefer the comforting warmth of a baked cheesecake or the convenience of a no-bake version, these recipes provide a delightful experience for all to enjoy.
Check out the recipes below so you can choose the best recipe for yourself!
GLUTEN FREE PUMPKIN CHEESECAKE
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!
Provided by SEAMSTERRIFIC
Categories Fruits and Vegetables Vegetables Squash
Time 3h55m
Yield 16
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 22.8 g, Cholesterol 95.7 mg, Fat 22.3 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 11.9 g, Sodium 361.5 mg, Sugar 16.9 g
PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE
This is the best pumpkin cheesecake! You would never know it is missing anything! It is firm the way cheesecake is suppose to be and no Soy milk or Tofu needed.
Provided by healthyrecipenut
Categories Dessert
Time 2h20m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Directions:.
- Preheat oven to 325 degrees.
- Make Crust:.
- Run butter stick along bottom and sides of springform pan.
- Melt the rest.
- Grind cookies in food processor then add melted butter and press mixture into pan.
- Bake for 15-20 min until slightly brown.
- Make Filling:.
- Boil water for water bath.
- Beat cream cheese until smooth.
- add sugar, mix.
- add sour cream, mix.
- add pumpkin, mix.
- add beaten eggs, vanilla, spices and cornstarch & mix.
- Pour into crust.
- When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
- Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
- Allow to cool on rack.
- Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
- *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!
Tips:
- Mise en Place: Before you start baking, measure and prep all your ingredients to ensure a smooth and hassle-free baking process.
- Use Room-Temperature Ingredients: For optimal results, make sure your cream cheese, eggs, and butter are at room temperature before mixing. This will help them blend smoothly and evenly.
- Avoid Overmixing: Overmixing the batter can result in a dense cheesecake. Mix just until the ingredients are thoroughly combined.
- Proper Baking Temperature: Bake the cheesecake at a low temperature (325°F or 163°C) for a longer duration to prevent cracking and ensure even cooking.
- Water Bath Technique: Place the cheesecake pan inside a larger pan filled with hot water. This creates a humid environment that helps prevent cracks and ensures a creamy texture.
- Cooling Process: Allow the cheesecake to cool completely before refrigerating. Gradual cooling helps prevent the cheesecake from sinking and cracking.
- Chilling Time: Refrigerate the cheesecake for at least 4 hours, preferably overnight, before serving. This allows the flavors to meld and the cheesecake to set properly.
Conclusion:
With careful attention to detail and these helpful tips, you can create a delicious and impressive dairy- and gluten-free pumpkin cheesecake that will satisfy your sweet cravings without compromising on taste or texture. Whether you're celebrating a special occasion or simply indulging in a delightful dessert, this recipe is sure to become a favorite.
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