Pumpkin Cheesecake (Gluten Free)

It started with latte and then took over the world, from the cereal aisle to the cookie jar to the corner donut place. Pumpkin Spice has been called the must-have flavor of fall. Now, Pereg Natural Foods is rolling out its new, all-natural Pumpkin Pie Spice blend just in time for Thanksgiving. So, it’s not too soon to start thinking about all the ways you can spice up your life with this intriguing mix of cinnamon, nutmeg, allspice, ginger, and cloves.

“The sky’s the limit,” says Gill Schneider, President of Pereg Natural Foods. “Pumpkin spice adds a warm, homey touch to so many things – not just the obvious pies and baked goods, but to breakfast, lunch, dinner, and beyond.” And, he adds, you can get creative with a conscience. “Like all Pereg products, our Pumpkin Pie Spice blend is crafted from 100 percent pure, fresh ingredients with no additives, preservatives, coloring, or MSG, and is OU certified kosher.”


For the crust:pereg

  • 4 oz. all natural gluten-free ginger snaps
  • 1/2 cup finely ground almond meal or flour
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted

For the filling:

  • 3 (8 oz.) packages cream cheese, softened
  • 1.5 cups sugar
  • 1 tablespoon vanilla extract
  • 2.5 teaspoons Pereg Pumpkin Pie Spice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 4 eggs
  • 1 (15 oz.) can 100% pure pumpkin
  • 1/4 cup Irish cream liqueur



  1. Place oven rack in the center of the oven and preheat to 350 degrees F. Tightly wrap the outside of a light-colored non-stick 9-inch springform pan with heavy foil, making sure the foil has no openings. Lightly coat with cooking spray and line the pan bottom with parchment paper.
  2. In a bowl of a food processor, add ginger snaps, flour, sugar, vanilla extract, cinnamon and salt; process until mixture is a fine crumb. In a medium bowl, melt butter in the microwave for about 20 seconds then add crumb mixture and stir to combine. Evenly press into the bottom of the springform pan. Place the prepared springform pan inside a roasting pan; set aside.
  3. While preparing pumpkin filling, begin heating a large saucepan of water. Heat enough water so when poured into the roasting pan it will rise half way up the side of the springform pan. This creates a hot water bath, which is an ideal way to bake a cheesecake.
  4. In a large mixing bowl, add cream cheese, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt. Beat with a handheld mixer on medium speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed. Reduce speed to medium-low; add eggs one at a time and beat after each addition. Then add the pumpkin and liqueur; beat until combined. Pour batter over crust.
  5. Pour hot water into roasting pan and transfer to oven. Bake until done, about 1-1/2 to 1-3/4 hours. Carefully remove roasting pan from oven and set aside to slightly cool. Remove springform pan from water bath; remove foil and cool on a wire rack. Chill in refrigerator, uncovered, for at least 4 hours. Remove outer ring from springform pan and lightly cover with plastic wrap; chill for several more hours or overnight. Transfer Pumpkin Cheesecake to a cake stand. If desired, serve with whipped cream.


Some other creative ways to add a kiss of autumn to your table with Pumpkin Pie Spice:

  • Coat chunks of sweet potato or butternut squash before roasting.
  • Mix it into pancake or waffle batter, sprinkle it over oatmeal, or dust it on French toast.
  • Brew a good dash of it with your coffee and top it off with some Pumpkin Pie Spice-infused whipped cream.
  • Spice up autumn cocktails: use Pereg to make a simple syrup or in decadent drinks like the pumpkin pie martini.
  • Add warmth and depth to homemade pumpkin butter.

Established in 1906 and based in Clifton, NJ, Pereg Natural Foods is a leading producer of premium ancient grains, gluten-free flours, an extensive line of quinoa and couscous products, and more than 60 pure and natural spices and spice blends from around the culinary world. They manufacture all their products from start to finish, controlling the quality from the sourcing until the product is packed and ready for the consumer.

Cover Photo Credit: Food Network



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