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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