Gluten-free pumpkin cheesecake on a crumbly bottom

Looking for the perfect fall dessert recipe that will delight with flavor and is gluten-free diet friendly? Gluten-free pumpkin cheesecake on a crumbly bottom is an excellent choice! The combination of cream cheese filling and tender pumpkin with the aroma of spices will make this dessert a hit on any autumn occasion. What's more, the crumbly, gluten-free bottom adds a unique touch that all household members will love. Check out how to easily prepare this unique cheesecake and enjoy a healthy, yet delicious dessert.

Read the whole recipe first :)

Level of difficulty: easy

Preparation time: 30 min + 45-60 min

Portion size: 26 cm cake pan

Council: Hokkaido pumpkin puree will come out with more intense color and flavor than with other pumpkins. You can freeze the unused part of the puree or make a delicious cream soup :) In our house nothing goes to waste.

Ingredients:

Gluten-free shortcake:

Whole grain buckwheat flour - 450 g

Egg yolks - 5 pieces

Baking powder -1 teaspoon

Chilled butter - 150 g

Honey - 4 tablespoons

Salt - a pinch

Cinnamon or cardamom - 1 teaspoon

Cheese mass:

Ground cream cheese - 1 kg

Mascarpone cheese - 1 package (250 g)

Roasted pumpkin puree - 500 g

Potato flour - 1 teaspoon

Eggs - 3 pieces

Powdered sugar - 100 g

Cream pudding - 1 package (40 g)

Vanilla sugar - 1 package

Gluten-free shortcrust pastry - how to make

Knead the ingredients, it won't look like the dough wants to come together as one, but it will come together

Divide into two parts 1/3 and 2/3 portions. Chill in the refrigerator or freezer. Grate the larger part on a large-mesh grater on a greased and lightly floured baking tray. Bake in the oven for 10 minutes at temp.200°C.

Method of preparation: pumpkin puree:

Cut the pumpkin into moons (min. 8 parts at a large pumpkin) hollow out the part with the seeds. Place pumpkin on a baking tray lined with baking paper, sprinkle lightly with sea salt. Bake until soft 45-60 min. Scrape the cooled pumpkin from the skin with a spoon, it will separate very easily. Blend to a puree.

Preparation: cheese mass:

Mix the ingredients for the cheese mixture into a smooth paste. Spread on the baked shortcrust pastry bottom. Whisk the whites of 5 eggs with a pinch of salt and 4 tablespoons of powdered sugar, at the end of whisking add a teaspoon of potato flour. Spread over the cheese mixture and on top of that grate the remaining dough on a coarse grater. Bake in an oven with steam function or expose a baking sheet half-filled with boiling water to the oven. Bake without opening the oven at 160°C for 80-90 minutes, top/bottom function.

This gluten-free cheesecake pumpkin on a crispy bottom is not only delicious, but also a healthy dessert that fits perfectly in the autumn climate. Thanks to the simple recipe, it will not take long to prepare it, and the result is sure to positively surprise all gourmets. Feel free to try this recipe and share your impressions in the comments. Remember, more recipes for healthy, gluten-free baked goods find on our blog. Enjoy!