Pumpkin Cheesecake with Almond Graham Cracker Crust (Gluten-Free)
Serves: 12 servings
  • 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
  1. 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.
  3. 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.
  4. 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.
  5. You can make it 1-2 days ahead and cover and keep it chilled.
Recipe by Three Hungry Boys at https://www.threehungryboys.com/2017/11/16/pumpkin-cheesecake-almond-graham-cracker-crust-gluten-free/