- 1 cup Pereg Gluten Free Almond Flour
- 1/2 cup crushed slivered almonds
- 1/4 cup white sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon Pereg ground cinnamon
- 3 tablespoons melted butter
- 2 (8 ounce) packages cream cheese, softened
- 2 cups sour cream
- 1 3/4 cups pumpkin puree
- 1 cup sugar
- 4 eggs
- 2 teaspoons Pereg Pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 teaspoon salt
Preheat oven to 350°. Blend almond meal, slivered almonds, sugar, baking soda, and cinnamon together in a bowl; Stir in butter until almond mixture is evenly moist. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325°. Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
Beat cream cheese, sour cream, pumpkin puree, sugar, eggs, pumpkin pie spice, vanilla extract, and salt together in a large bowl using an electric mixer, until filling is smooth. Pour filling over hot crust.
Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour - 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Recipes courtesy of THE SET TABLE, a cookbook from the women of Albert Einstein College of Medicine.