This cheesecake recipe is a family tradition. It was given to my Grandma from a friend that owned an Italian restaurant called Louise’s Village in Everett (that’s Massachusetts). My Mom makes it all the time, and people go crazy over it.

For Thanksgiving, I decided to spice it up and make a gluten free pumpkin version. The filling is so delicious, I could just eat that on its own. The combination of pumpkin purée and pumpkin spice makes it the perfect Thanksgiving dessert.

Pumpkin Cheesecake

9-10 inch pie pan

Shell

  • 1 stick melted butter
  • ½ cup sugar
  • 1 cup and 4 tablespoons of brown rice flour (or all purpose flour)
  • ¾ teaspoon baking powder
  • 1 egg

Filling

  • Two 8 ounce packages of cream cheese – room temperature
  • 1 cup sugar
  • One 15 ounce can of pumpkin
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 ½ tablespoons of brown rice flour (or AP flour)
  • 1 teaspoon pumpkin pie spice
  • 1 cup of whole milk
  1. Pre-heat the oven to 350 degrees.
  2. For the shell, combine the sugar, brown rice flour, baking powder and egg in a bowl.
  3. Add in the melted butter and mix together until it forms a ball of dough. Press the dough into the pie pan, making sure it completely covers the bottom and sides.
  4. In a standing mixer, beat the sugar and cream cheese on medium to high speed for two minutes. Make sure the cream cheese is room temperature, so it doesn’t clump.
  5. Add in the pumpkin, eggs and vanilla and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl.
  6. Next, add the brown rice flour, pumpkin pie spice, and coconut milk, alternating so each ingredient gets well incorporated. Scrape down the bowl when needed.
  7. Pour the batter into the pie pan, filling it up to the top, and place it in the oven.
  8. Bake for 45-50 minutes. The center of the cheesecake should jiggle a little when you take it out, but that’s normal. It will firm up once it cools.

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