Easy Pumpkin Pie Cheesecake (Gluten & Dairy Free) - RECIPE #1

2:45 PM

 




INGREDIENTS (pie crust)

2 cups all-purpose-gluten-free flour blend
1/2 teaspoon salt
2 teaspoons xanthan gum (no needed if your flour blend has it already)
1 cup almond butter
10 tablespoons almond milk, cold (or any other dairy-free milk of your preference)

INGREDIENTS (pie filling)

16oz (450gr.) dairy free cream cheese (room temperature)
1/2 cup ground panela
1 teaspoon vanilla extract
2 large eggs (room temperature)
1/2 cup pumpkin puree
2 teaspoons pumpkin spice mix (cinnamon, ginger, clove and nutmeg)


INSTRUCTIONS

  • Mix all-purpose-gluten-free flour and salt (add xanthan gum if your flour blend doesn't include it.)
  • Add 10 tablespoons almond milk (or your favorite dairy-free milk) and stir.
  • Add almond butter to the mix and knead with your hand until the dough is not sticky.
  • Put the dough over a baking paper foil and cover it with another one. Then, use a rolling pin to flatten the dough. 


  • Place carefully the flattened dough on a round pie pan and let it cool on the fridge while you prepare the pie filling. 
  • Preheat the oven to 160 - 180ºC (325ºF).
  • In a large bowl, mix cream cheese, ground panela and vanilla extract until all ingredients are well combined. 
  • Blend in eggs one at a time, until smooth.
  • In another bowl, mix one teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground clove and 1/2 teaspoon ground nutmeg.
  • Add the pumpkin puree and pumpkin spice mix to the cheesecake batter and whisk gently until well combined. 
  • Carefully spread all the filling on the round pie pan with the flattened crust dough.
  • Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (about 1 hour), then refrigerate for a minimum of 3 hours or overnight.
  • Serve with whipped cream, if desired!


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