Light Pumpkin Cheesecake With Blueberry Topping

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Average Rating: 4.5 | Rated By: 2 users

This gluten free pumpkin cheesecake is so light it tastes like a mousse. The flavours are gentle not to overpower the delicious pumpkin taste. 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. pure maple syrup
  • 2 x 8 oz. fat reduced cream cheese, at room temperature
  • ¾ cup agave nectar
  • 1 x 15 oz. can pure pumpkin puree
  • ½ tsp. GF ground ginger
  • 2 tsp. GF cinnamon
  • ¼ tsp. GF nutmeg
  • 2 Tbsp. pure vanilla extract
  • 1 ½ Tbsp. certified GF oat flour
  • 3 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. Blend for 1 minutes. Transfer the mixture into a 9-inch springform pan and lightly pat down. Bake for 10 minutes, and cool
  • FOR THE CHEESE LAYER; Add cream cheese, agave, pumpkin puree, ginger, cinnamon, nutmeg and vanilla into a large mixing bowl. Using a mixer blend 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 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 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 pan and the cake should slide out easily.

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