Pumpkin Cheesecake (Grain Free, Gluten Free)

Last week was tranquil and quiet. Grandpa took the kids camping, so I had the entire house to myself each day while my husband was at work. I worked some, spent extra time at the gym, read a good book, went to a movie with a friend, and spent time experimenting in the kitchen. We had some fantastic dinners. I’ve wanted to play around with grain-free ingredients for a while now and finally had time to do so. My goal over the next couple of months is to give you not only main dishes, but also cookies, pies, and cakes as the holidays approach.

Cheesecake is one of my favorites, but it can sometimes be cumbersome and most people just don’t want to bother. I hope this recipe will change your mind. The crust is blitzed in the food processor, pressed into a pan and baked. The filling is whipped together and all it needs is a good chill in the refrigerator. No baking! You can take out the pumpkin and spices and add cocoa for a mocha flavor, lemon juice and some zest for a citrus cheesecake, or leave out the pumpkin all together for a maple cheesecake. You can play with the toppings, too. You could make a different version for each party or pot-luck you attend from now until the end of the year. Or you could celebrate a little peace and quiet with a single piece of this delicious creamy cheesecake.

 

 

Pumpkin Cheesecake (Grain Free, Gluten Free)

Serving Size: Serves 10

Pumpkin Cheesecake (Grain Free, Gluten Free)

I chose to keep the sweetness on the lighter side, so make sure to serve this cheesecake with the caramel sauce. If you prefer, you can add an additional 2 tablespoons of maple syrup to the filling.

Inspired by the No-Bake Cherry Cheesecake from Martha Stewart Magazine.

Ingredients

    For the crust:

  • 2 cups dehydrated nuts - almonds or pecans (I used this recipe and left out the maple syrup)

  • 1/4 cup organic whole cane sugar or sucanat
  • 1/2 cup unsalted butter, melted
  • For the filling:

  • 1 cup sour cream, room temperature

  • 1/2 cup plus 2 tablespoons maple syrup, divided

  • 4 ounces mascarpone cheese, room temperature

  • 4 ounces cream cheese, room temperature

  • 2 ounces soft goat cheese, room temperature

  • 1/2 cup cooked and pureed pumpkin

  • 1/2 teaspoon pumpkin pie spice

  • 1 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 1 vanilla bean, split and scraped, or
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cups whipped cream (optional)

Instructions

Preheat oven to 350 degrees Fahrenheit. Place nuts, whole cane sugar and butter in the bowl of a food proessor. Pulse until finely ground. Press crust in the bottom of a buttered 9-inch springform pan. Bake for 12 minutes. Cool.

Place sour cream, 1/2 cup maple syrup, mascarpone, cream cheese, goat cheese, pumpkin and pumpkin spice into the bowl of a mixer. Mix on medium speed for 3 minutes. Sprinkle gelatin over cream cheese mixture and mix for an additional 1 minute. Pass mixture through a fine mesh sieve into a large bowl. Pour heavy cream into the now empty mixing bowl. Whisk on medium high, slowly adding the remaining 2 tablespoons maple syrup. Whisk until medium peaks form. Fold whipped cream into pumpkin mixture. Pour filling over cooled crust and smooth the top. Refrigerate for 4 hours until firm.

Serve with whipped cream (optional) and maple caramel sauce)

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58 Comments

  1. Brooke @ Food Woolf

    All I can say to this is uh-oh. This one looks like it could be very, very dangerous at my house. No baking, easy on the sugar and gluten free? I think I really need to get going on making this one, asap.

  2. Mistie

    Are you trying to do me in? I am lactose intolerant and whole my husband loves to bake and I love cheese cake, we don’t make it much, because it’s do time consuming, but noooowwww.. I will be showing this to him tomorrow. Thanks again for your delicious and simple recipes!!

  3. Eat good 4 life

    This looks awesome. I see that you used gelatin however I try not to use gelatin but agar powder when needing gelatin which is hardly ever :-) Have you ever used agar powder in place of gelatin for desserts? I have not experimented w/ it just yet but will do soon :-)

  4. Nancy

    This looks delicious! I am going to try to make it for T’giving and wonder if I have to dehydrate the pecans for the crust or if that is just something you do for your own personal taste? Do you think I could sub more of the cream cheese or mascarpone for the goat cheese? Thanks and Happy Holidays!!

    • Deliciously Organic

      I soak and dehydrate the nuts to release the physic acid from the nuts. Also dehydrating them at a low temperature gets them nice and crispy, but doesn’t destroy the good oils in the nuts (like roasting does). It’s personal preference, so you can roast or toast the pecans if you’d like. I haven’t tested it, but substituting the goat cheese with extra cream cheese or mascarpone should work just fine. Happy Thanksgiving!

  5. Nicole Smith

    I actually made these in cupcake liners for our neighborhood holiday party! I had to chill them a little longer (I made them the night before, so they chilled all night and day) but they turned out fantastic!! And I’m giving your Almond Toffee as holiday treats to all of my guests. They never knew how baking without white flour and white sugar could taste so good. Thanks for helping make this a holiday to remember!

  6. Nicole Smith

    @ Nancy – when I made the cheesecake for Thanksgiving I followed the recipe, but when I made the cupcakes I added extra cream cheese because I didn’t have extra mascarpone. I also used organic can pumpkin pie pumpkin to give it added sweetness (in addition to the pumpkin pie spice). It turned out lovely.

  7. Mignon Moskowitz

    I love the recipe and will try it. But the photo of the cheesecake looks as if there are three layers; the crust, the whipped filling, and a whipped topping. But the recipe only decribes making the filling and then topping with maple caramel sauce. Are you sure you didn’t add whipped cream to the top?

    • Deliciously Organic

      I added whipped cream to make the photo a bit more dramatic. If you’d like to top the cheesecake with whipped cream then take 1 1/2 cups heavy cream (or whipping cream) and whip until soft peaks form.

  8. Made a double batch for my husband’s birthday party and it tasted great. It was a great crust, but the filling itself did not get stiff; was more of a pudding. I made it as ordered, however, I had to use Knox gelatin, and it set up really quick into a rubbery lump. Maybe that’s how it works…I just haven’t used it before, but I was concerned it wouldn’t incorporate into the creamy mix, so I mixed another amount and put it in when it was still slightly soft. Anyways not sure what all went wrong…but flavor-wise it was great!

    • Deliciously Organic

      Hmm…I’ve never used Knox gelatin for this recipe, so I’m thinking that was the culprit. The Bernard Jensen gelatin I use doesn’t turn into a lump like you described. If you want to stick with Knox, you could sprinkle the gelatin over the cream cheese mixture and whisk in just before pouring the filling into the pan. I’m glad you enjoyed the flavor! :)

  9. Stefanie

    This recipe looks great! I am totally making it for Thanksgiving this year, as I was trying to find a grain free pumpkin cheesecake recipe. So excited! Do you think it would hold up okay if I made this Tuesday night to serve on Thanksgiving? Will the crust get soggy if prepared too far in advance?

  10. Melinda

    This looks incredible and I’m making it for my Supper Club group this week! Regarding the vanilla that’s in the ingredient list, I don’t see it in the instructions so I’m guessing the vanilla is one of the filling ingredients when the pumpkin mixture/cream are folded together?

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