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Food Allergy Friendly Pumpkin Cheesecake recipe
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Pumpkin Cheesecake Food Allergy Friendly

Luscious Pumpkin Cheesecake perfect Fall/Thanksgiving Dessert free from many top food allergens. Super easy, never any leftover!
Prep Time10 minutes
Cook Time1 hour
Total Time3 hours 10 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: allergy-friendly, easy, make ahead, party
Servings: 10 people
Cost: 18.00

Equipment

  • 1 Springform Pan
  • 1 Mixer

Ingredients

Crust

  • 2 cups Graham Cracker crumbs finely crushed or food allergy friendly cookies
  • 2 TBSP Sugar or Ground walnuts/pecans - can omit nuts
  • 1/2 stick EarthBalance dairy dairy free butter melted or butter
  • 2 TBSP Gran Marnier - can omit or freshly squeezed orange juice

Pumpkin Cheesecake Filling

  • 1 can Organic Pumpkin Puree NOT pumpkin pie filling.
  • 4 pkgs cream cheese, softened at room temperature dairy free/almond.
  • 4 x-large Eggs or egg replacer
  • 2 TSP Cinnamon
  • 1/2 TSP Nutmeg
  • 1 TBSP Cornstarch Check ingredients for food allergens.
  • 2 TBSP Real Maple Syrup
  • 1 cup Powdered Sugar
  • 1/2 TSP Fresh ginger, minced. Optional
  • 1/2 TSP Orange Zest
  • 1 TBSP Gran Marnier liquore Optional
  • 1 TBSP Good vanilla extract

Whipped Topping

  • 1 can Coconut whipping cream/Alternative
  • 1 TBSP Good vanilla extract or Gran Marnier for over 21
  • 2 TBSP Powdered Sugar

Pumpkin Cheesecake Toppings - Optional

  • 1 Pomegranate fronds
  • 1 Caramel sauce Careful of food allergens
  • 1/2 tsp Cinnamon or Nutmeg
  • 8 Food Allergy Safe candies Candy Corn

Instructions

  • 2 hours before making, place mixing bowl and beaters in freezer.
  • Start by making crust by preheating oven to 350F.
  • In medium size bowl, add all graham cracker crust ingredients together.
  • Press into Springform pan and up sides.
  • Bake 4 - 6 minutes, do not brown.
  • Allow to cool on a wire rack while you make filling.

Pumpkin Cheesecake Filling

  • Mix all ingredients together in a Kitchen-aid or similar, making sure to scrape down sides until cream cheese has been fully incorporated into the batter and there are no lumps.
  • Pour filling into cooled graham cracker crust and bake in a preheated oven at 350F for 50 - 55 minutes or until ends are set but middle has a little jiggle still. Do not over bake.
  • Shut oven off & open oven door slightly for 5 minutes before removing cheesecake to wire rack. This helps prevent cracking from abrupt temperature changes.
  • Allow to cool completely & then cover & refrigerate overnight.

Whipped Topping

  • Again, place mixing bowl & beaters in freezer 1 hour before making your whipped topping. This helps keep stiff peaks and prevents running/watery.
  • Pour coconut/heavy cream/dairy alternative whipping creme into cold bowl, adding vanilla, Gran Marnier if using (over 21 years old) & powdered sugar together until stiff peaks form. You can refrigerate & decorate Pumpkin Cheesecake later or now.
  • Enjoy with a cup of coffee, tea, milk or beverage of choice. Enjoy!