Description
Make ahead gluten-free pumpkin cheesecake can be made ahead and kept chilled for up to 3 days. One less thing to worry about on the big day.
Ingredients
Scale
Gluten-free crust
- 2 cups of almond flour
- ¼ cup melted butter
- ¼ cup organic sugar
- 1 teaspoon pumpkin pie spice (1/2 teaspoon cinnamon, 1/4 teaspoon ginger, pinch each of cardamom and nutmeg)
Filling
- 2 cups of pumpkin or squash puree
- 2 8 ounce packages of cream cheese, at room temperature
- 3 eggs
- 2 teaspoons pumpkin pie spice (1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cardamom, 1/4 teaspoon nutmeg).
- 1 teaspoon vanilla
- ¼ cup maple syrup
Dairy-free whipped topping:
- 1 can of coconut cream, chilled
- 1 teaspoon maple syrup
- 1 teaspoon vanilla
Instructions
Gluten-free crust:
- Preheat oven to 375°F.
- Combine crust ingredients and press into the bottom and partway up the sides of a spring form pan.
- Bake at 375°F for 15 minutes. Remove from oven.
Filling:
- Combine pumpkin puree, cream cheese, eggs, spices, vanilla, and maple syrup in a bowl and mix until thoroughly blended. Pour over baked crust.
- Return the cheese cake to the oven and bake for 45 minutes until the custard is set.
- Remove from the oven. Cook on a rack.
Dairy-free whipped topping:
- Chill a can of coconut cream or full fat coconut milk in the fridge for 3 hours.
- Empty the contents the can of coconut cream into a bowl. Add maple syrup and vanilla.
- Using the whisk attachment of your stand mixer beat on high until soft peaks form. Continue beating until the mixture resembles soft whipped cream.
- Chill until ready to serve.
Notes
Use homemade pumpkin pie spice as commercial spice mixtures may contain gluten.
