Gluten-Free Dairy-Free Nut-Free Easy Pumpkin Cheesecake
There are lots of ways to handle Thanksgiving when you have celiac disease. Most years I have made the entire dinner, but last year my uncle deep fried the turkey (yum!) and my aunt and I both made side dishes since gluten-free vegan mashed potatoes, cole slaw, and mashed sweet potatoes are not much different from the regular version. There is one job, however, that always falls to the gluten-free or food allergic diner in the group. The celiac needs to bring the dessert. Since I prefer to spend the day hanging out with family I prefer a pre-made dessert and this one has consistently been a hit. It is surprisingly easy to make. It has a nice strong pumpkin flavor, so you get the richness and texture of cheesecake with flavor of a pumpkin pie. Baked ahead it keeps in the refrigerator for several days. It may keep longer, it just hasn’t had a chance to do so in my home! The one downside is that it does contain both soy and eggs so it is not suitable for everyone. For a dessert anyone can eat try the Gluten-Free Vegan Apple Slice Dessert. Ingredients Gingersnap Crust 1 7 oz package of Kinnickinnick’s ginger snaps (about 1 to 1½ cups crushed) (Trader Joe’s also makes a GF version, but it contains corn) ¼ to 1/3 cup coconut oil Cheesecake...
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