Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Marbled Pumpkin Cheesecake Recipe
GF Recipe Summary
Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 52-55)
Gluten-Free Marbled Pumpkin Cheesecake: A cross between a pumpkin pie and a cheesecake, this recipe combines the best of both into a wonderful dessert.
Marbled Pumpkin Cheesecake — a delightful alternative to pumpkin pie that will be welcomed at any Thanksgiving dinner or other event.
Gluten-Free Recipe Card and Pictures
½ Cup (1 Stick) Butter ¼ Cup Brown Sugar ½ Teaspoon Vanilla 4 Ounces Cream Cheese 2 Teaspoons Ground Ginger 2 Teaspoons Cinnamon 1 Teaspoon Nutmeg 1 Teaspoon Honey 1½ Teaspoons Molasses 2 Teaspoons Baking Powder ½ Teaspoon Baking Soda ¾ Cup White Rice Flour ¼ Cup Glutinous Rice Flour ¼ Cup Tapioca Flour ½ Cup Nut Meal (e.g., Almond Meal) ½ Cup Chopped Nuts (e.g., Almonds)
(3) 8-Ounce Packages Cream Cheese 1½ Cups White Sugar ¼ Cup Packed Brown Sugar 1 Tablespoon Glutinous Rice Flour 2 Tablespoons White Rice Flour 5 Eggs 1 Teaspoon Vanilla 2 Egg Yolks 1 Tablespoon Ground Cinnamon ¼ Teaspoon Ground Ginger ½ Teaspoon Allspice ¼ Teaspoon Ground Nutmeg 1¾ Cups Canned Pumpkin
- Cream together the butter, sugar, vanilla, cream cheese, ginger, cinnamon, nutmeg, honey, and molasses.
- Add baking powder, baking soda, and flours; mix.
- Add nut meal and chopped nuts; mix until ingredients are evenly distributed.
- Line a 9" spring-form pan with parchment paper (as pictured below). Apply cooking spray to sides of pan.
- Press crust into pan bottom (do not form crust up sides of the pan). Bake crust at 400° for 30 minutes.
- While crust is baking, make filling.
- In a mixer, beat together cream cheese, brown and white sugars, and flours.
- Add the five whole eggs and vanilla; mix.
- Set aside 2½ cups of the filling in a separate bowl (this is the plain cheesecake filling that will later be used to create the marbling).
- To the remaining filling mixture still in your mixer bowl, add the 2 egg yolks, cinnamon, ginger, allspice, nutmeg, and pumpkin. Mix until it has a smooth consistency. (This is now the pumpkin filling that will be used along with the separate plain filling to create the marbled effect.)
- Proceed to assembly.
- Once the crust has finished baking, leaving the crust in the pan, carefully cut excess parchment paper away from the outside of the springform pan.
- Pour half of the pumpkin filling onto the baked crust in your spring-form pan. Try to evenly distribute over surface of crust.
- Pour half of the plain filling over top of the pumpkin filling.
- Pour remaining pumpkin filling evenly over prior layer of plain filling.
- Pour the remaining plain filling on top making sure not to completely cover all of the underlying pumpkin filling (for visual appearance). Pour in a random pattern so that approximately half of the surface shows plain cheesecake, and the other half shows pumpkin cheesecake.
- To achieve the marbling effect throughout the center of the cheesecake, use a spoon to carefully trace a large figure-eight pattern once through the filling.
- Proceed to baking.
- Preheat the oven to 550°.
- Bake for 9 minutes, or until the center of the cheesecake becomes slightly swollen and the surface is lightly browned.
- Reduce the baking temperature to 200° (without removing cheesecake from oven) and bake for 30 additional minutes.
- Leaving the oven on, temporarily remove cheesecake from the oven and place a greased piece of foil over the cake in the shape of a dome.
- Place the foil-covered cheesecake back in oven and bake at 200° for an additional hour. The cheesecake is fully cooked if the center wiggles slightly when pan is bumped.
- Chill cake in refrigerator for at least six hours prior to serving.
- Before releasing the sides of the spring-form pan, loosen the cake from the pan by running a knife around the edge of the cake.