Thanksgiving Recipes: A Gluten-Free Cheesecake To Wash Down the Turkey

Is a gluten-free Thanksgiving possible? Many newly gluten-free eaters may be wondering how they will get through the holiday feast without succumbing to temptation. But actually, if you just bypass the biscuits, there’s a tableful of delicious foods that can be indulged in–seconds included. From turkey (hold the flour-thickened gravy) to stuffing to veggie side dishes, the options abound. And that can go for dessert, too.

“Living gluten-free shouldn’t mean you have to compromise living deliciously,” says Lisa Matulis-Thomajan, owner of Austin-based Delish Bakery.

Her individual, gluten-free pumpkin cheesecakes will be a welcome treat for those guests who have given up the gluten, but never lost their sweet tooth.

Gluten-Free Pumpkin Cheesecakes
“Graham Cracker” Crust Ingredients
1 1⁄2 cups almond flour
2 ounces melted butter
2 tbs honey
2 1⁄2  tbs brown sugar
1 tsp vanilla
1/2 tsp salt
1 3⁄4 tsp cinnamon
1/4 cups gluten-free all-purpose flour
Melt butter and mix with honey. Whisk flour, salt, cinnamon, and flour. Pour honey and butter mixture over dry ingredients. Hand mix together until incorporated. Set aside.

Filling Ingredients:
3⁄4 lb cream cheese
1⁄2 c pumpkin puree
3⁄4 c sour cream
3⁄4 c sugar
1⁄4 tsp salt
1 1⁄2 egg (large)
3⁄4 tsp vanilla

Additional items:
Large cupcake or muffin pan
6 jumbo cupcake liners (*can use regular size liners using less crust and batter)

Preheat oven to 325 degrees.
Put liners in large cupcake/muffin pan.
Place two heaping tbs of “graham cracker” crust and place in bottom of cupcake
liners. Using the back of a small measuring cup or spoon, press down on bottom, so crust is even and flat.
Toast crust for approximately 5 minutes.
Bring heat in oven down to 275 degrees.
Next, cream together the cream cheese, salt and vanilla until smooth.
Mix in sugar. Slowly add egg(s). Mix in sour cream and pumpkin puree until smooth.
Scoop batter on top of crust. Leave 1⁄2 inch at top for cheesecake to “rise.” Bake for 20 min.
Top of cheesecake should begin to “crack” when done.
Bake up to an additional 5 minutes if cheesecake does not appear to be “cracking” yet. Take cheesecakes out and let cool in pan.
Take cheesecakes out, place in Tupperware and let set overnight in refrigerator.