Pumpkin Cheesecake with Almond Crumb Crust
This Light and Fluffy Pumpkin Cheesecake with Almond Crumb Crust is Gluten Free and Lighter than Traditional Cheesecake. The simple Almond Crumb Crust is a perfect substitute for Graham Cracker Crust. It’s just as easy to make and tastes amazing. This tasty dessert is perfect for Dinner Parties or Family Gatherings, or for when you just need something pumpkin.
For the Crust:
2 Cups Crushed Almonds
1/4 Cup Brown Sugar
3 Tbsp Butter
1 Tsp Honey
For the Cheesecake:
1 Pkg Cream Cheese
1 Cup Canned Pumpkin
1/4 Cup Sugar
1 Tsp Cinnamon
2 1/2 Cups Whipped Cream
1.Pre heat oven to 350 C.
2. Use a food processor to grind the almonds. Once they are a somewhat fine texture, add the brown sugar and honey. Mix until combined, then add the softened butter. Mix until fully combined.
3. Cover the bottom of a spring form pan with parchment paper. Press the almond mixture into the bottom of the spring form pan, then bake for approx. 12- 15 minutes. Let cool completely.
4. Using a mixer, beat the cream cheese until smooth. Stir in the sugar and cinnamon, then the pumpkin. Mix until well combined. Then gently fold in the whipped cream using a spatula.
5. Pour the cheesecake mixture over the cooled almond crumb crust and place in the refrigerator for 2-3 hours.
Note: This recipe makes a crust for a 9″ spring form pan. If you’re using a smaller pan you may not need the full amount, depending on how thick you like your crust to be.
If you don’t have a spring form pan, a regular cake will work too. Just lightly grease the bottom of it before baking.
I don’t use Pumpkin Pie Spice because I prefer to just use Cinnamon. If you’re a fan of it, just add 1 Tbsp of it with or instead of the Cinnamon.
Serve this Pumpkin Cheesecake with Almond Crumb Crust with Whipped Cream.
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