Cheesecake is a food that rarely graces my lips – there are choices I make everyday in addition to being sugar-free and gluten-free that help me maintain my weight. I’m not so sure that it’s worse for me than a big bowl of ice cream topped with granola but in my mind, I’m better off without it. I’m married to a cheesecake lover, though, and thought I’d work come up with a recipe we both could be happy with – it had be a little bit healthier for me and still taste close enough to the real thing to make Joe happy.
Quick and simple was another requirement for this recipe. I wanted to minimize oven and kitchen time while still producing a fabulous tasting cheesecake. Five attempts later, I came up with a dessert that fit the bill. I make the graham crackers in a big batch and freeze them so I don’t have to make them every time I want to make a graham cracker crust.
Ingredients
- 3 ½ ounces gluten-free, sugar-free graham crackers
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 tablespoons unsalted butter, melted
- ¼ cup milk (I used 1%, it was what I had on hand.)
- 1 envelope unflavored gelatin
- 1 cup canned pumpkin puree
- 12 ounces (1 ½ packages) light cream cheese, at room temperature
- ¼ cup agave nectar
- 1 teaspoon good quality vanilla
- ¾ teaspoon cinnamon
- ½ ginger
- ¼ teaspoon fresh grated nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon cloves
Instructions
- Preheat oven to 325 degrees F. Prepare 4 (7 ounce) oven-safe ramekins or mini-soufflé dishes by lightly spraying the bottoms with cooking spray.
- Break graham crackers in half and place in the bowl of a mini food processor. Add ginger, cinnamon, and cloves. Process until graham crackers have become fine crumbs. Place in a small bowl. Melt butter in the microwave (about 15 – 20 seconds). Drizzle butter over graham crackers and, using a fork, work butter into the graham crackers.
- Place 2 ½ – 3 tablespoons of graham crackers in each ramekin. Using the back of a spoon, press the graham crackers firmly into the bottom of each ramekin and slightly up the side. Place on a baking sheet and bake for 8 minutes. Place on a wire rack to cool.
- Place milk in a microwave safe container. Sprinkle gelatin on top and stir to mix. Let gelatin soften in milk for 5 minutes.
- Place 3 paper towels on the counter. Spread pumpkin puree onto the paper towels so that it is about ¼ inch thick. Place 3 more paper towels on top. Press lightly, letting the paper towels pull moisture away from the pumpkin. Set aside, leaving paper towels on pumpkin.
- Fit food processor with a steel blade. Add cream cheese, agave, vanilla, cinnamon, ginger, nutmeg, allspice, and cloves. Remove top layer of paper towels. Use the bottom layer to fold the pumpkin in half. The paper towel will easily peel away from the pumpkin. Lift paper towel up and pumpkin will easily fall into the food processor bowl.
- Pulse several times, then process until smooth scraping bowl as needed. Stir milk and gelatin mixture, then microwave for 20 – 30 seconds until milk is bubbly and gelatin has melted. With food processor running, pour milk mixture into bowl of food processor and process until thoroughly combined.
- If the ramekins are still warm at this point, pop them into the freezer for a few minutes and they’ll cool right down. Using a spring-release ice cream scoop, divide cheesecake batter evenly between the 4 ramekins. If you have a little extra put it in another container and chill it, too.
- Set ramekins on a small tray or a dinner plate, wrap, and chill overnight. Serve cold with homemade whipped cream, if desired.
Iris
posted on October 18, 2009 at 9:30 pm
Cheesecake is my boyfriend’s favorite dessert too. But like you, I don’t make it too often. Too bad we can’t just eat whatever we want all the time!
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Linda
posted on October 18, 2009 at 10:08 pm
I’m loving all the pumpkin recipes these days. I’ve never heard of a pumpkin cheesecake, but it sounds delicious. I made pumpkin pie from scratch and loved the flavor that using fresh pumpkin gave it.
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Liz@HoosierHomemade
posted on October 18, 2009 at 11:01 pm
Those look just great! And 5 attempts, I don’t think I would have tried again after maybe 2.
Thanks for sharing!
~Liz
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Ari-Food Intolerances Cook
posted on October 19, 2009 at 12:49 am
Mmmm…. boy, do I wish I could eat dairy!
These look so good. What other ways do you help keep your weight where it is besides sugar/gluten-free? I am still struggling with that. I especially have a hard time with portion sizes and saying no and giving my body time to digest before eating more. I guess it’s something we all deal with.
Anyway, my post is for low-fat but delicious gluten-free, dairy-free, and sugar-free meatloaves and even shows how to make your own ground turkey/chicken.
And also, linked, is my agave ketchup which is so good! 
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Amy Reply:
October 26th, 2009 at 8:49 pm
@Ari-Food Intolerances Cook, @Ari-Food Intolerances Cook, It does take some time to learn what an appropriate portion is for your body. I generally eat 3 meals and 2 snacks – and I don’t snack in between. That is very important. I used to eat all day long. I learned that I wasn’t going to die between meals. Weighing and measuring my food at first really helped me learn what a normal portion was, too.
When I’m in the kitchen creating a new food and have to do a lot of tasting, I adjust my meals/snacks accordingly. So I might skip a snack or even lunch if I’ve been tasting food all day.
I also don’t let myself get too hungry. If I go from 8 am to 2 pm and don’t eat at all, I always over eat and then I don’t feel good. If we’re going to be out and about all day I pack a snack or we make time for lunch.
When I don’t eat sugar & gluten/wheat I don’t get food cravings, either, which makes all the difference.
I hope that helps!
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Ari-Food Intolerances Cook
posted on October 19, 2009 at 12:55 am
I mentioned your giveaway on my blog (right on my post) and tweeted about your giveaway too
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Katie @ Kitchen Stewardship
posted on October 19, 2009 at 2:33 am
I tweeted you!
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Alta
posted on October 19, 2009 at 7:34 am
This looks yummy! It seems quite a bit less indulgent…good for you for sticking with making a recipe that you’ll enjoy, even if it took multiple attempts!
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Kim, The Food Allergy Coach
posted on October 19, 2009 at 7:55 am
Hi Amy!
My contribution is Buckwheat Brownies – they are gluten free and do not contain refined sugar. I tweeted about SI: “Want to win a $25 gift cert to Amazon? Visit Simply Sugar & Gluten Free http://bit.ly/8wGFM” and will include a link on today’s blog post in about 10 minutes!
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Kari
posted on October 19, 2009 at 8:31 am
I am really enjoying your site. You have some terrific recipes. I put your White Bean Gratin from last week on my list of recipes to try (hopefully I will be able to make it soon) and the Pumpkin Cheesecake looks really good, too.
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Jenn AKA The Leftover Queen
posted on October 19, 2009 at 9:29 am
This is awesome! I love these cute mini pumpkin cheesecakes! I could eat one up right now!
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Liz@HoosierHomemade
posted on October 19, 2009 at 10:14 am
I commented earlier, but have my post up now. Thanks for hosting!
~Liz
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Katheryn
posted on October 19, 2009 at 10:33 am
This looks good, although I’m not a fan of cheesecake, so I’ll skip this one. Thanks for the giveaway!
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Katheryn
posted on October 19, 2009 at 10:47 am
Here’s a great indulgent recipe made healthy from cooking with the moms.
http://www.mealmakeovermoms.com/recipes/desserts/spooky-chocolate-pumpkin-cake/
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cheryl
posted on October 19, 2009 at 12:18 pm
loving the idea of applesauce, and thanks for hosting sim!
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Donielle @ Naturally Knocked Up
posted on October 19, 2009 at 12:22 pm
Those sound fabulous! I’ll have to give those a try sometime soon!!!
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Phoebe @ Cents to Get Debt Free
posted on October 19, 2009 at 1:18 pm
With my overabundance of pumpkin, I’ve been dreaming of pumpkin cheesecake. Yum!
Thanks for featuring me, Amy. I’m honored.
[Reply]
Amy Reply:
October 26th, 2009 at 8:49 pm
@Phoebe @ Cents to Get Debt Free, @Phoebe @ Cents to Get Debt Free, Thanks for being willing to share your info with my readers! We can all learn so much from you.
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Phoebe @ Cents to Get Debt Free
posted on October 19, 2009 at 1:21 pm
I tweeted it, as well.
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Alea
posted on October 19, 2009 at 1:50 pm
I’m glad I am not the only one that keeps trying recipes to until I get it to work. My recipes need to be gluten free, dairy free, soy free and if that were not bad enough I am baking at altitude! Fortunately, my kids are more than willing to eat my failures.
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Liz@HoosierHomemade
posted on October 19, 2009 at 2:03 pm
I tweeted
http://twitter.com/hoosierhomemade/status/4997896139
Thanks for the giveaway!
~Liz
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Amy @ Finer Things
posted on October 19, 2009 at 2:55 pm
Whoops! My #14 is the wrong link. #15 is correct.
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karen
posted on October 19, 2009 at 3:14 pm
I had a totally unexpected and simply indulgent treat come out of my kitchen this afternoon: Caramel Apple Bake (which, in the future, will probably be known as Caramel Apple Bars). Just the right amount of sweetness with no actual sugar added … aside from the bits of caramel which melted through beautifully!
[Reply]
Amy Reply:
October 26th, 2009 at 8:50 pm
@karen, I love those moments in my kitchen! I had one, too, while trying to make gingerbread men. More like spicey-cakey cookies so it still needs a little work but I was pleased for a first try. So glad you shared your kitchen moment here.
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Alison
posted on October 19, 2009 at 6:55 pm
They look really good, I’ve been craving pumpkin desserts lately!
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Alison
posted on October 19, 2009 at 6:56 pm
I tweeted about the giveaway.
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Meghan
posted on October 19, 2009 at 7:39 pm
I really love some of your recipes. I can tell you really take your time and refine them. I will try this one too:)
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SnoWhite
posted on October 19, 2009 at 8:43 pm
delicious, again!
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Heather@celiacfamily.com
posted on October 19, 2009 at 10:17 pm
I finally got a recipe/post to link up! The cheesecakes look wonderful.
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Trish
posted on October 19, 2009 at 10:31 pm
Oooh cheesecake. I really want to try your graham crackers – they look so delicious, and I’m glad to see that they’re with higher protein flours!
Thanks for a delightful and Slightly Indulgent Monday
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gfe--gluten free easily
posted on October 20, 2009 at 12:40 am
No wonder so many people are visting here with all the great stuff going on!! Stunning cheesecakes … perfect me size.
Congrats to Jenn! Phoebe might not label herself gluten free, but I’m sure her beautiful applesauce is. 
I can identify with her story as I didn’t learn to cook until I was on my own at college. (My dear mom didn’t want anyone to mess up her kitchen. Love her dearly, but true.) Bravo to Phoebe for gardening and canning! Now who doesn’t want an Amazon gift card, but boy would it be hard to give that one away …
Oh, I tweeted (no idea how to include URL here) and posted.
Shirley
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Jennifer R.
posted on October 20, 2009 at 12:29 pm
Your cheesecake looks awesome, but we are dairy free (thanks to my son’s allergy). However, I would LOVE the Amazon gift card as I shop with them all the time. Their Subscribe & Save program is fabulous!!
[Reply]
angi
posted on October 20, 2009 at 2:21 pm
son in law is a cheesecake lover will try to get on his good side with this recipe
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Heather@celiacfamily.com
posted on October 20, 2009 at 3:37 pm
Tweeted about the giveaway. http://twitter.com/celiacfamily
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Alisa - Frugal Foodie
posted on October 20, 2009 at 8:41 pm
Yum! A pumpkin, dairy-free, soy-free cheesecake is on my list to make!
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Alisa - Frugal Foodie
posted on October 20, 2009 at 8:43 pm
I tweeted – http://www.twitter.com/onefrugalfoodie
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Lisa@blessedwithgrace
posted on October 20, 2009 at 8:58 pm
SOUNDS WONDERFUL!!!
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DG
posted on October 20, 2009 at 10:24 pm
these mini pumpkin cheesecakes are the cutest desserts! and I’m sure they taste just as good as they look
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DG
posted on October 20, 2009 at 10:24 pm
http://twitter.com/DeeGee13/status/5035586090 tweeted!
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DG
posted on October 20, 2009 at 10:26 pm
this is a great recipe from glutenguide blog that I’ve actually used!
http://glutenguide.blogspot.com/2006/12/gluten-free-cheesecake-better-than.html
Gluten Free Cheesecake with Nut Crust Supreme (Cheesecake recipe is from my Aunt Barbara, the crust is adapted from Bette Hagman’s “The Gluten Free Gourmet Bakes Dessert”)
Preheat oven to 350 degrees
Gluten Free Nut Crust Supreme
2 cups Pamela’s Gluten Free Baking Mix
½ cup dark brown sugar
2/3 cup cold unsalted butter, cut into pieces
1 cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. In a medium bowl stir together the flour mix and brown sugar. Cut in the butter until fine crumbs form. Stir in the nuts and pat into your pan. The crust will be “crumbly” but will hold together once pressed into the pan. This will be more than enough for one large cheesecake and perhaps for a second smaller pie. Though it tastes so good on it’s own you may just end up eating it!
Barbara’s Classic Gluten Free Cheesecake
4 – 8 oz bars of gluten free cream cheese, softened
1 cup of granulated sugar
2 eggs
¼ teaspoon salt
1 teaspoon gluten free vanilla
Mix all of the ingredients with a beater until smooth and pour into the unbaked crust. Place in preheated oven for 30 minutes.
While that is baking, prepare the topping.
2 cups gluten free sour cream
¾ cup granulated sugar
½ teaspoon of gluten free almond extract
Juice from ½ a lemon
Mix the topping ingredients in a bowl. After the first 30 minutes of baking, remove the cheesecake and spoon the topping onto the cheesecake. Be careful not to overfill the pan. Return the cheesecake to the oven and bake for an additional 10-20 minutes. You may want to place a piece of foil under the cheesecake just to catch any drippings. Cooking times can vary dramatically depending upon the amount of topping you choose to use. Watch to see when it starts to solidify but don’t let it stay in so long that the crust begins to burn.
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Lauren
posted on October 21, 2009 at 5:30 pm
Oh my goodness. I haven’t had a pumpkin cheesecake yet. I think I need to change that.
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Lauren
posted on October 21, 2009 at 8:56 pm
And I tweeted about it =D.
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Amanda
posted on October 25, 2009 at 3:11 pm
OMG Amy, that looks wonderful! I have extra pumpkin in my fridge that I have been searching for a way to use (cat has been having “issues” and needs to eat a small amount each day). I am going to have to try this, thanks!
[Reply]
Lauren
posted on October 25, 2009 at 4:39 pm
Oops. Forgot to say that I shared about the giveaway on my blog earlier.
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Christina Stang
posted on October 8, 2010 at 11:08 am
Do you think this would turn out well as a cake done in a springform pan?
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Amy Reply:
October 10th, 2010 at 11:06 pm
@Christina Stang, I’d bake it in a water bath because it’s a custard…but there’s no reason you can’t. Maybe at 350F? 45 minutes? That’s my guess. You’re the queen of finding new ways to present recipes. Hugs, Christina!
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Amanda
posted on November 21, 2012 at 11:51 am
These look great!! Do you think the gelatin is absolutely necessary? I can’t remember using it for cheesecakes before, is there something that makes it needed in this recipe? I really want to try this with my homemade cream cheese!
Also – a tip – spread the pumpkin on paper towel or clean rag and let sit – it will absorb some of tthe water in the pumpkin.
Thanks!!
[Reply]
Amy Reply:
November 24th, 2012 at 4:03 pm
@Amanda, It’s not a baked cheesecake so you need something to help it set up properly. You can use agar agar – I’ve never tried it with this recipe so I don’t know how it’ll turn out.
Is there a reason you don’t want to use gelatin?
Thanks for the tip!
Amy
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Suzanne
posted on December 2, 2012 at 9:02 pm
I made this for thanksgiving and it was so good! Even my gluten eating friends and family enjoyed it. I will definitely be making this cheesecake again. Thank you so much for your website. I have made several recipes from this site and all have been amazing!
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