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A very tasty, decadent cheese cake that is both dairy free and gluten free.


Yield One 9 in. cheesecake
Preparation time 15-20 minutes + 2-4 hours refrigeration
Cooking time 1 hour - 1 3/4 hours
Main Ingredient Pumpkin Puree



  • 4 ounces gluten-free gingersnap cookies (18-20 1 3/4-inch cookies)
  • 1/3 cup walnut halves
  • 4 tsp. walnut oil or canola oil


  • 3 (8 ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 1 cup canned pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract (not imitation vanilla)
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • pecan halves, pitted dates for garnishing (optional)


Making the crust

  1. Preheat oven to 325°F. Coat a 9-inch spring form pan with cooking spray. Tightly wrap the outside of the pan bottom and sides with heavy-duty foil to help keep the water bath from leaking into the cake. Put a kettle of water on to boil for the water bath.
  2. Grind cookies and 1/3 cup walnuts to a fine meal in a food processor. Drizzle in oil and process, scraping the sides as needed, until the crumbs are evenly moistened. Press the crumb mixture firmly into the bottom of the prepared pan. Place the pan in a roasting pan and clean the food processor. 

Making the filling: 

  1. Blend the room temperature cream cheese and sugar in a food processor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices.
  2. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture.
  3. Pour the filling into the crust.​

Bringing it all together:

  1. Pour enough boiling water into the roasting pan to come 1 inch up the side of the springform pan to create a hot water bath for the cake. Carefully transfer the roasting pan to the oven. Bake the cheesecake in the center of the oven until it’s set around the edges but the center still jiggles slightly, 1 1/2 to 1 3/4 hours.
  2. Remove the roasting pan from the oven. Let the cake cool in the water bath until the water is room temperature.
  3. Refrigerate, uncovered, until very cold, at least 2 hours. Wrap tightly and refrigerate overnight if desired.
  4. To serve, remove the sides of the pan. Transfer the cheesecake to a cake stand, if desired.

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