Pumpkin Cheesecake Dairy And Gluten Free Food

DAIRY FREE PUMPKIN CHEESECAKE

Steps:

• Preheat the oven to 350ºF. Grease the bottom of a 9-inch springform pan with nonstick or olive oil spray. Set aside.
• Add the oats, pecans and salt to the bowl of a food processor. Pulse until the mixture is finely chopped and resembles coarse crumbs or coarse sand.
• Add in the coconut oil and maple syrup and continue to pulse until the mixture is combined and comes together in clumps if you press it with your fingers - add up to about 1 tablespoon water to achieve this consistency (I usually need to add the full tablespoon).
• Transfer the dough to the prepared pan then use wet fingers to press firmly into the bottom in an even layer (if it gets too sticky, wash your hands and try again). Prick the bottom of the crust a few times with a fork.
• Bake for about 15 minutes, until set and lightly golden brown around the edges. Transfer to a wire rack and let cool completely before proceeding.
• Drain and rinse the cashews, then add to a high-speed blender along with all the other ingredients for the filling.
• Blend on high until completely smooth and creamy, about 1 ½ to 2 minutes.
• Pour the filling over the cooled crust, then spread evenly with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
• Transfer to the freezer and chill until completely firm, about 8 hours to overnight.
• In the morning, carefully remove the frozen cheesecake from the springform pan, then transfer to a serving plate / stand.***
• Place in the refrigerator and allow to thaw for about 6 to 8 hours, or until it reaches that typical cheesecake consistency (the exact time will vary depending on your fridge). Once thawed, keep in the fridge until ready to serve.
• {If you are in a rush, remove the cheesecake from the pan then let thaw on the counter at room temp for 30 to 45 minutes. Slice the cheesecake, then let the individual slices thaw for an additional 30 to 45 minutes to reach that desired consistency - this time can vary slightly depending on the temperature in your house.}
• Serve each slice with a generous dollop of whipped coconut cream and / or chopped pecans / chocolate shavings.

GLUTEN FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
• Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
• Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
• Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.