Gluten Free Pumpkin Cheesecake

pumpkin-pie
I have such a passion for creating guilt-free desert recipes. Sometimes they are pretty horrible, and I tend to promise myself that for special occasions and holidays I will just use full fat and go all-out on decadent deserts. However, there is nothing better than mixing a special combination of stuff that is actually good for you that also happens to be delicious. Plus, I have big eyes, and would rather eat a triple portion of something more guilt-free than a tiny sliver of a fat-packed pastry. If you have been following my blog for a while (thank you, seriously) than you may have seen last year when I attempted to make my famous bourbon pumpkin cheesecake low fat and no sugar. The results weren’t bad, but they weren’t great. Maybe it is just that I always make this cheesecake, and I am so accustomed to how unbelievably awesome it is that this “healthy” version just couldn’t compare. At any rate, I knew this year I was using the full fat cream cheese and regular old sugar.

My mom has been testing out a gluten free diet, so to honor that I decided to make a fattening, but gluten free pumpkin cheesecake as my health conscious option for the year. I’m sure the filling will be as amazing as usual, but you’ll have to check back about the crust. I am not eating this beauty until tomorrow!

When making gluten free crust (which I have now done several times) a lot of recipes will tell you to mix several measurements of rice, tapioca, almond, hemp, or other varieties of wheatless flour. This is complicated, expensive, and kind of annoying. Luckily the gluten free craze has gotten so big that at even the most generic of grocery stores you can usually find all-purpose gluten free flour, where the mixing has already been done for you. This makes the gluten free baking process so seamless, that to me there is minimal point in using other flours in any baking.

So, for banging’ gluten free pie crust you need:

  • 1 1/2 cups of all purpose gluten free flour
  • 1/2 tsp salt
  • one stick of butter
  • 4 tbsp of almond milk

Combine everything, adding the butter last. Sprinkle the milk one tablespoon at a time. Roll out on parchment paper to desired size and place in either a form spring pan or pie tray. Then add the desired filling. This year I used last year’s recipe except with actual fat! Find the full recipeΒ here.

Happy Thanksgiving my darlings!

 

 

Gluten Free Pumpkin Cheesecake

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Gluten Free Pumpkin Cheesecake

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