Light Pumpkin Cheesecake With Blueberry Topping

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Average Rating: 5 | Rated By: 4 users

This gluten free pumpkin cheesecake is so light, it tastes almost like a mousse. The pumpkin flavours are gentle as not to overpower the delicious custard cheesecake. To make this light gluten-free pumpkin cheesecake extra special, I added a blueberry topping.




How about the blueberry topping?

The topping is made mostly with fresh blueberries, apples, rum or vanilla, a hint of cinnamon and fresh lemon juice. The rich blueberry topping is sooo good!

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 flaxseed + 1 Tbsp. coconut oil + 1 Tbsp. pure maple syrup
  • 2 x 8 oz. fat reduced cream cheese, at room temperature
  • ¾ cup agave
  • 1 x 15 oz. can GF pure pumpkin puree
  • ½ tsp. GF ground ginger
  • 2 tsp. GF ground cinnamon
  • ¼ tsp. GF ground nutmeg
  • 2 Tbsp. pure vanilla extract
  • 1 ½ Tbsp. certified GF oat flour
  • 3 large eggs, at room temperature
  • FOR THE TOPPING; 1 ½ cups blueberries + 1 cup sliced peeled apples + 2 Tbsp. rum or 1 Tbsp. pure vanilla extract + 1 Tbsp. agave nectar + pinch of GF cinnamon + 1 tsp. fresh lemon juice + 1 tsp. lemon zest + 1 tsp. GF tapioca starch
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  • Preheat oven to 350 F
  • FOR THE CRUST; Add walnuts, flax seed, coconut oil and agave into a food processor. Process for 1 minutes. Transfer the mixture into a 9-inch springform pan and lightly pat down so the crust is firm and even. Bake for 10 minutes, and cool
  • FOR THE CHEESE CAKE LAYER; Add cream cheese, agave, pumpkin puree, ginger, cinnamon, nutmeg and vanilla into a large mixing bowl. Using an electric mixer cream everything together until smooth. Add flour and mix to combine. Then add one egg at a time and keep mixing until fluffy, scraping sides as needed
  • Pour cheese mixture over cooled crust and bake at 350 F for 1 hour and 10 minutes. Turn the oven off and slightly open the oven door leaving the cake in the oven until cooled. Once the cake is cooled, cover it tightly is plastic wrap and refrigerate overnight
  • FOR THE TOPPING; Place all the ingredients into a saucepan. Cook over medium-low heat until the sauce starts to thicken. Cool and pour over cooled cheesecake. When ready to serve, using a knife loosen the sides of the springform pan. The cake should slide out easily. Enjoy!
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