This pumpkin cheesecake is sure to be the star of any Thanksgiving dessert table. It is a great alternative to pumpkin pie, especially for all those cheesecake fans out there. It is a super easy recipe, with just the right amount of spice and pumpkin flavor. And, you can make it a couple of days ahead which is super convenient for the Thanksgiving hustle. And, it is gluten-free. Need I go on? I use Schar gluten-free graham crackers, but you can easily substitute any other brand or regular ones if you don’t care about it being GF. This cheesecake will quickly become a yearly tradition. Promise.
Pumpkin Cheesecake with Almond Graham Cracker Crust (Gluten-Free)
Serves: 12 servings
Ingredients
- For the crust:
- 1 package gluten-free graham crackers (i use Schar) or regular (1½ cups graham cracker crumbs)
- ½ cup chopped sliced almonds
- ¼ cup sugar
- 6 tablespoons butter, melted
- ¼ teaspoon salt
- For the filling:
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract (not imitation vanilla)
- 1⁄2 teaspoon ground cinnamon
- ¼ teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°. Place graham crackers in food processor and run until they turn into coarse crumbs (you should have about 1½ cups). Add the almonds,salt and pulse until smooth. Stir in the butter. Press mixture firmly into 9-inch diameter springform pan. Bake 10 minutes or until lightly browned. Remove from oven.
- FOR FILLING:
- Place the room temperature cream cheese and sugar in a food processor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl. Pour the filling into the crust.
- Bake cheesecake until the center is set (toothpick comes out clean) and edges begin to crack, about 60-70 minutes. Cool in the springform pan on a rack. Chill uncovered until cold, at least 6 hours.
- You can make it 1-2 days ahead and cover and keep it chilled.
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