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Gluten-Free New York-Style Pumpkin Cheesecake Recipe
By Team Verywell Fit Team Verywell Fit Our team is passionate about being a resource for credible and up-to-date information on all nutrition and exercise topics. Learn about our editorial process Updated on December 14, 2020 Medically reviewed Verywell Fit articles are reviewed by board-certified physicians and nutrition and exercise healthcare professionals. Medical Reviewers confirm the content is thorough and accurate, reflecting the latest evidence-based research.
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Content is reviewed before publication and upon substantial updates. Learn more. by Barbie Cervoni MS, RD, CDCES, CDN Medically reviewed by
Barbie Cervoni MS, RD, CDCES, CDN Barbie Cervoni MS, RD, CDCES, CDN, is a registered dietitian and certified diabetes care and education specialist.
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Learn about our Medical Review Board Print DebbiSmirnoff / Getty Images (68 ratings) Total Time: 105 min
Prep Time: 30 min
Cook Time: 75 min
Servings: 16 (1 slice each)
Nutrition Highlights per serving 301 calories
25g fat
15g carbs
7g protein Show Nutrition Label
Hide Nutrition Label Nutrition Facts Servings: 16 (1 slice each) Amount per serving
Calories
301 % Daily Value* Total Fat 25g
32% Saturated Fat 12g
60% Cholesterol 111mg
37% Sodium 292mg
13% Total Carbohydrate 15g
5% Dietary Fiber 2g
7% Total Sugars 11g
Includes 6g Added Sugars
12% Protein 7g
Vitamin D 1mcg
5% Calcium 100mg
8% Iron 1mg
6% Potassium 245mg
5% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. This New York-style pumpkin cheesecake recipe is a nice change from the usual pumpkin pie recipe that you might make for your holiday dessert.
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And since National Pumpkin Cheesecake Day is October 21st, you don't even have to wait until Thanksgiving to enjoy this luscious treat. The almond-based crust makes this pumpkin cheesecake gluten-free and lower in carbs than the traditional version. And while there's added maple syrup to give it a hint of sweetness, maple syrup contains some antioxidants called phenols which have healthy properties.
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You'll consume just a small amount of the sweetener when divided into servings. Ingredients For the Crust:
1 1/2 cups almond meal
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup butter (melted)
6 dates (softened and chopped)
For the Filling:
3 (8-ounce) packages regular cream cheese (at room temperature)
2 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
3/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
1/2 teaspoon salt
1/2 cup maple syrup (pure)
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1 tablespoon vanilla extract
5 eggs (preferably room temperature)
1/4 cup heavy cream
Preparation Heat oven to 375 F.
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Prepare a springform pan. To do so, place a piece of parchment paper on the circular base of the pan.
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There's no need to cut it to size. Simply place the side piece on top and snap it into place.
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Then tear or cut the excess parchment away. Wrap the bottom and sides of the springform pan with heavy-duty aluminum foil.
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You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks. Combine all of the ingredients for the crust in a bowl, and press the mixture into the bottom of the springform pan.
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Bake for 8 to 10 minutes, until it is fragrant and beginning to brown. Make the filling: Beat the cream cheese until fluffy.
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The mixture will gradually become lighter and the mixture may cling to the bowl. So scrape the sides of the bowl and the beaters and repeat the process several times. You won't be able to incorporate it later, so keep scraping and beating.
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Add the spices and the maple syrup. Beat again, scrape again. Add the pumpkin and vanilla.
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Beat well, scrape. Add 3 eggs and beat well for about 1 minute, and scrape.
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Add the remaining 2 eggs and the cream, and beat another minute. Pour the mixture into the pan over the crust. Place the pan in a baking dish with at least 3-inch sides. Pour boiling water into the baking dish, about halfway up the sides of the springform pan.
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Lower the oven temperature to 325 F and bake for 1 to 1 1/2 hours, checking often after 1 hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove it from the oven.
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Remove the sides from the springform pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.
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Ingredient Substitutes and Cooking Tips If you want a thinner crust, use half the amount of almond meal in the crust. You can use low-fat cream cheese, but since it may affect the texture of the cheesecake, it's best to replace only half of the regular cream cheese in this recipe with low-fat. Rate this Recipe You've already rated this recipe.
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At Verywell Fit, we are dedicated to empowering you with the best answers to your most pressing questions, from healthy eating to exercise and everything in between.
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