Light Pumpkin Cheesecake With Blueberry Topping

This pumpkin cheesecake is so light it almost tastes like a mousse, the flavours are gentle and amazingly delicious. If you are looking for an award winning gluten-free pumpkin cheesecake this is it!


For the crust ~ 3 cups walnuts + 3 tbsp. GF ground flax seeds +1 tbsp. coconut oil + 1 tbsp. maple syrup
2 x 8 oz. cream cheese, room temperature (fat reduced or regular)
¾ cup pure maple syrup or ¾ cup coconut sugar
1 x 15 oz. pure pumpkin pure (no additives)
½ tsp. organic GF ground ginger
2 tsp. organic GF cinnamon
¼ tsp. organic freshly ground nutmeg
2 tbsp. pure vanilla
1 ½ tbsp. GF oat flour or GF all purpose baking flour
3 organic eggs
For the topping ~ 1 ½ cups organic blueberries + 1 cup sliced organic apple + 2 tbsp. rum or 1 tbsp. pure vanilla + 1 tbsp. pure maple syrup + pinch of GF cinnamon + 1 tsp. organic lemon juice + 1 tsp. grated zest of organic lemon + 1 tsp. GF corn starch


Preheat oven to 350 F
For the crust ~ Add walnuts, flax, coconut oil and maple syrup into a food processor and process, press the mixture in a 9-inch spring form pan with 3-inch sides, with a fork make holes in the crust and bake for 10 minutes, cool before adding cheese mixture
For the cheese layer ~ Add cream cheese, maple syrup, ¾ cup coconut sugar, pumpkin puree, ginger, cinnamon, nutmeg and vanilla, using a mixer mix until smooth, add flour and mix, then add one egg at a time and keep mixing until fluffy, scraping sides to make sure it is evenly mixed.
Pour cheese mix in your pan, bake at 350 F for 1 hour and 10 minutes, turn the oven off and slightly open the oven door until oven is cooled, remove cake and cool completely place in the fridge for 6 hours or overnight, cover with saran wrap
For the topping ~ Place all the ingredients in a saucepan and simmer until it slightly thickens, cool and pour over cooled cheesecake. When ready to serve, with a knife loosen the sides of the pan and the cake should slide off easily.

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