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Home » Gluten-Free

Pumpkin Cheesecake {grain-free}

Nov 29, 2020 (6 Comments)

Over the past two weeks I became obsessed with pumpkin cheesecake. I've made at least 6 cheesecakes and I've eaten all of them. I started with my dairy-free pumpkin cheesecake recipe, and then moved on to dairy-based pumpkin cheesecake.

The result is this recipe for pumpkin cheesecake using either Farmer's cheese or dripped yogurt, also known as Greek yogurt. Now, that said, I'm pretty convinced this will work with an array of soft creamy cheeses but I have to stop eating cheesecake, for now.

My other cheese ideas include goat cheese and dairy-free yogurt that is dripped. I recommend avoiding yogurt that is not dripped because it will be too watery and cheesecake will release too much moisture (tested that). So if you're using yogurt, drip as much moisture out of it before using it in this recipe. I've added the instructions for dripped yogurt below as well. Enjoy!

Pumpkin Cheesecake

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  1. Karen Gebhart says

    October 06, 2024 at 7:21 am

    5 stars
    I am loving this recipe and make it pretty consistently. Thank you!

    Reply
    • Erica says

      October 06, 2024 at 3:47 pm

      Thanks, Karen! So great to hear!

      Reply
  2. Linda says

    November 06, 2021 at 3:23 pm

    Might one use cream cheese instead of Farmers or yogurt?

    Reply
    • Erica says

      November 06, 2021 at 6:12 pm

      Yes you can. I haven't tested it but it the same consistency and the traditional way to make it 🙂

      Reply
  3. Stefanie Ramirez says

    December 31, 2020 at 12:45 pm

    5 stars
    I just love it! It tastes like the real deal! I substituted the eggs for grounded chia seeds and it worked perfectly.

    Reply
    • Erica says

      December 31, 2020 at 1:38 pm

      Awesome! Happy New Year!

      Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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