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GF Dairy-Free Pumpkin Cheesecake

pumpcheesecakeOne holiday desserts I miss from my gluten and dairy consuming days is pumpkin cheesecake. It has so much dairy, I never thought I could reproduce it in a dairy-free version. I missed it so much, I decided to give it a try. I am not a big soy advocate but for now, the only decent dairy-free cream cheese and sour cream options we have on the market are by Tofutti and are soy based. Desperate for my pumpkin cheesecake fix, I decided to experiment with the soy based products. The results were stunning. I was very happy with both the taste and texture. You just can’t imagine how happy this makes me. I’ll walk you through some of the steps of making the cheesecake. I have featured the full recipe at the end of this post. Have fun with it. I suggest preparing it a day ahead and refrigerating it.

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Kinnikinnick graham style crumbs are the perfect solution for this cheesecake recipe. You can also crush your own.

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Mixing the crust ingredients by hand.

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The graham cracker crust baked to perfection.

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For the cheesecake filling, along with the Tofutti non-dairy cream cheese, I used organic pumpkin puree, So Delicious Pumpkin Spice non-dairy coconut milk (instead of evaporated milk) and pumpkin pie spice in instead of cinnamon and nutmeg.

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I love using my KitchenArt Adjust-a-Cup for sticky ingredients. You simply push the ingredients out with no scraping or mess.

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Using the Adjust-a-Cup again for the brown sugar.

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The Tofutti brand non-dairy cream cheese.

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For the topping, I used Tofutti brand non-dairy sour cream.

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Mixing the sour cream topping with my KitchenAid mixer.

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Hot out of the oven.

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I made a small cheesecake since I am the only one that likes it at our house.

 

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The finished product. My long awaited non-dairy, gluten-free pumpkin cheesecake.

TAKE TWO…

This year, I experimented with making mini cheesecakes with the super cool mini cheesecake pan. I found it at Draeger’s Market in Blackhawk, California.

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Using a small glass bottle to press the graham cracker crumb mix into the mini cheesecake pan.

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The finished mini cheesecakes cooling. I refrigerated them before trying to push them out of the pan.

I decided to top the mini cheesecakes with candied pecans. I used this recipe by Elana Amsterdam. Candied Pecans by Elana’s Pantry. I used coconut palm nectar instead of yacon syrup (see below).

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The perfectly candied pecans. Super easy to do.

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My mini pumpkin cheesecake. Perfection!

Enjoy the holiday season and remember to be kind to your body!

Coach Kim

GF Dairy-Free Pumpkin Cheesecake

Ingredients

  • Serves 16
  • CRUST
  • 1-1/2 cups crushed gluten-free graham crackers
  • 1/4 cup granulated organic sugar (you can use coconut palm sugar instead)
  • 1/3 cup Earth Balance spread
  • CHEESECAKE FILLING
  • 3 - 8 ounce tubs of Toffuti brand non-dairy cream cheese
  • 1 cup granulated organic sugar (you can use coconut palm sugar)
  • 1/4 cup packed organic brown sugar
  • 1-3/4 cup (15 or 16 oz can) organic gluten-free pumpkin puree (you can also use homemade puree)
  • 2 eggs, sightly beaten
  • 1/3 cup So Delicious brand Pumpkin Spice Coconut Milk
  • 2 tablespoons organic corn or tapioca starch
  • 1-1/2 teaspoons pumpkin spice or 1 teaspoon cinnamon and 1/2 teaspoon freshly grated nutmeg
  • TOPPING
  • 2 cups (16 oz) Toffuti brand non-dairy sour cream, room temperature
  • 1/4 cup granulated organic sugar
  • 1 teaspoon gluten-free certified vanilla extract

Instructions

  1. Preheat oven to 350 degrees.
  2. FOR CRUST:
  3. Combine the graham cracker crumbs, sugar and butter in a mixer using the paddle attachment.
  4. Press the mixture into a 9-inch spring-form pan.
  5. Bake in preheated oven for 6 minutes. Do brown the crust.
  6. Remove from oven and cool.
  7. FOR CHEESECAKE:
  8. Beat the cream cheese until fluffy with an electric mixer using the paddle attachment and then add the sugars beating thoroughly.
  9. Add pumpkin puree, eggs and pumpkin spice milk and beat until well blended.
  10. Add cornstarch, pumpkin spice and then pour onto prepared, cooled crust.
  11. Bake for 55-60 minutes. The edges should be set but the center will move slightly.
  12. FOR THE TOPPING:
  13. Mix non-dairy sour cream with sugar and vanilla.
  14. While cheesecake is warm, spread the sour cream mixture over surface of baked pumpkin cream cheese filling.
  15. Bake for 8 minutes and then cool on wire rack.
  16. Chill for several hours or overnight.
  17. Use a butter knife to release the edges of the cake from the pan and remove the side ring.
  18. Top with toasted or candied chopped pecans (optional)
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Post By Kim Rice (96 Posts)

I am a Wellness Coach and "warrior mom" of three children. I have been following a gluten and dairy-free diet since 2007. I have experienced amazing results losing over 60 pounds and a whole host of health issues along the way. My son on the autism spectrum has been on the diet since 2009 and it has changed the course of his life. He is now considered "recovered." As a Wellness Coach, I am passionate about helping others transition to a gluten and dairy-free lifestyle.

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2 comments

  1. Laura

    Looks great Kim! I love the SoDelicious eggnog as well and drank it for Thanksgiving. When I bake through, instead of brown sugar, I use the coconut palm sugar, which is like brown sugar and lower glycemic.

    1. Kim Rice

      I too use the coconut palm sugar most of the time. I used it in the crust but not in the cheesecake filling because I was afraid to affect the texture. Maybe I’ll experiment next year with the palm sugar.

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