Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Pumpkin Cheesecake with Candied Nut Topping

Dessert, Dinner Party, Gluten Free1 Response »

Today, because you may not be at your limit for delectable dessert ideas for your Christmas gathering, I would like to throw my hat in the ring with a fabulous Pumpkin Cheesecake with Candied Nut Topping.

Perfect for this busy holiday season, because it is so simple to prepare, and it only requires a few bowls and utensils.  I know you don’t have time for a complicated and messy recipe.

It gets better when baked then refrigerated for day to two,  that way you will have oodles of time for last-minute shopping, wrapping and decorating.

Also you can decorate it any way you want, with cream cheese frosting if you feel like it, with or without the candied nut topping. Or just a Pumpkin Cheesecake, without any embellishments, I predict it still will be gone in a matter of minutes.

Wishing you all  a wonderful Holiday Season and Happy New Year!

Cheers, let’s eat cake!

Pumpkin Cheesecake with Candied Nut Topping

Pumpkin Cheesecake with Candied Nut Topping

Pumpkin Cheesecake with Candied Nut Topping

Ingredients

  • Prepared graham craker crust (I used Kinnikinnick GF)
  • 3 cups whole milk ricotta cheese
  • 1/2 cups of sugar
  • 1/3 cup flour (I used Pamela’s GF Baking Flour)
  • 3 eggs
  • 1 cup pureed pumpkin, canned or homemade
  • 2 tsp vanilla
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 2 tsp orange zest
  • Cream Cheese Frosting:
  • 8 oz cream cheese
  • 6 oz butter
  • 2 tsp vanilla
  • 3 cups confectioners sugar
  • Candied Nut Topping:
  • 1 cup mixed nuts and seeds(we used pepitas, sunflower, walnuts)
  • 2 Tbs wildflower honey
  • 2 1/2 Tbs brown sugar

Instructions

Place ricotta in a cheesecloth lined colander over large bowl and let sit at room temperature while you assemble the graham cracker crust.

Prepare your graham cracker crust, press into a springform pan lined with parchment paper then grease and flour pan, shaking off excess. Chill or bake crust depending manufacturers recommendation.

Preheat oven to 325 degrees.

Add drained ricotta to mixer and beat at medium speed until slightly smooth about 2-3 minutes.

With mixer set on low add sugar, flour, beat 1 min.

Add pumpkin and vanilla then eggs, one at a time until just incorporated.

Have spices and orange zest measured out in a separate bowl and now add to mixer, beat just until blended throughout.

Bake in the center of oven for 1¼ -1½ hours.

Bake until nicely browned edges and center is slightly soft, will firm up as it cools.

For Cream Cheese Frosting:

Beat 8oz cream cheese with 6 oz butter, 2 tsp vanilla and 3 cups confectioners sugar until smooth and fluffy.

For the Candied Nuts:

Mix nuts and seeds with honey and brown sugar and bake at 350 degrees for 4-6 minutes or until very lightly toasted. Let cool completely.

http://pamelasglutenfreerecipes.com/gluten-free/pumpkin-cheesecake-candied-nut-topping/

One Response

Leave a Response