Non-Gluten Pumpkin Cheesecake

Cheesecake is one of the ultimate crowd-pleasing comfort desserts and this luscious cinnamon-flavored pumpkin version is the ideal dessert for the holiday season. Made with Japanese Non-Gluten Rice Flour, it has a light and buttery melt-in-the mouth crust and a wonderfully smooth and creamy topping that will delight everyone.

In addition to its health benefits, the Japanese Non-Gluten Rice Flour has a fine texture and a pleasant mild taste and helps the filling set to perfection.

The cheesecake may seem elaborate, but it is quite simple to make – just make sure the cream cheese and eggs are at room temperature before you start in order to avoid grainy texture. Although not necessary, baking it in a water bath makes the filling even smoother. Make the cheesecake a day ahead to allow the filling to chill overnight before decorating with whipped cream and serving. 

Fun fact: Did you know that cheesecakes originated in ancient Greece and were later spread across Europe by the Romans, before eventually being brought over to America by immigrants?

YIELD: 12-16 servings
PREP TIME: 15 min + cooling
BAKE TIME: 50-60 min + chilling 
RECIPE TYPE: American | Dessert | Gluten -free

Ingredients

BASE

  • 3/4 cup Japanese Non-Gluten Rice Flour
  • 1/2 cup almond flour
  • 1/4 cup cornstarch
  • 1/3 cup powdered cane sugar
  • 1/4 teaspoon cinnamon
  • A pinch of salt
  • 2/3 cup unsweetened butter
  • 11/2 tablespoons cane sugar
  • 1/2 teaspoon ground cinnamon

FILLING

  • 3 packages (8 oz/227g each) cream cheese, softened at room temperature
  • 1 cup powdered cane sugar
  • 1 can (15oz/425g) pumpkin puree
  • 4 large eggs, lightly beaten
  • 5 tablespoons Japanese Non-Gluten Rice Flour
  • 1 teaspoon cinnamon
  • 1/3 cup sour cream

SOUR CREAM TOPPING:

  • 1 1/3 cup sour cream
  • 1/3 cup powdered cane sugar
  • 1/4 teaspoon cinnamon

OPTIONAL TOPPING

  • 1 1/4 cup heavy whipping cream
  • 1/4 cup powdered cane sugar
  • 1 teaspoon vanilla

Directions

Step 1

Combine rice flour, almond flour, cornstarch, powdered sugar, cinnamon, and salt in a mixing bowl and stir well. Add the butter and mix to form a dough, then wrap it in a plastic food wrap and refrigerate for about 10 minutes. Mix the sugar and cinnamon together and set aside.

Step 2

Heat the oven to 350°F/177°C/Gas 4 and butter a 9-inch loose bottom pan: set aside.

Step 3

Press the chilled dough onto the bottom and about 1-1/2 in up the sides of the prepared pan. Sprinkle the base with the sugar and cinnamon mixture and bake for about 10-12 minutes, or until the edges are golden. Transfer to a wire rack and let cool while you prepare the filling.

Step 4

Whisk cream cheese, sugar, and pumpkin puree until smooth and, whisking continuously, gradually incorporate the eggs, rice flour, cinnamon, and sour cream until the mixture is very smooth.  Pour the filling into the cooled base.  

Step 5

Wrap the cheesecake pan with heavy duty aluminum foil and place in a roasting pan. Pour enough hot water to come about halfway up the side of the cheesecake pan. You may skip this step and simply place the cheesecake pan on a baking sheet. Bake until the center is almost set, about 50-60 minutes.

Step 6

Whisk all sour cream topping ingredients in a small bowl and using a spatula, spread it over filling. Bake the cheesecake for about 5 to 7 minutes longer; remove from oven and set it on a wire rack to cool to a room temperature. 

Step 7

Refrigerate the cheesecake overnight, then remove the sides of the pan. 

Step 8

Before serving, whip together heavy cream, sugar, and vanilla (if using) and decorate the cheesecake. Sprinkle with some cinnamon or cocoa powder on top.

Cook’s Notes

  • For a low carb version, substitute cane sugar with powdered monk fruit or another sweetener of choice.
  • To vary the flavor, instead of cinnamon use pumpkin spice or ground ginger.
  • The cheesecake will keep in the freezer for up to 3 months. Make sure you open freeze it before wrapping it in plastic food wrap and storing.

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