Almond flour crust

• 2 cups (192g) almond flour
• 6 tablespoons (74g) sugar
• 3 tablespoons (21g) cornstarch
• 1/4 teaspoon salt
• 6 tablespoons (85g) cold butter, diced

1. Preheat the oven to 350°F. Lightly grease an 8" square pan or 9" round pan.
2. To make the crust: Combine the dry ingredients in a small bowl, whisking to blend. Add the cold butter, working it in with your fingers or a pastry blender until the mixture is evenly combined and crumbly.
3. Dump the mixture into the prepared pan, shake to distribute, and press the crust into the bottom and about 1/2" up the sides of the pan.
4. Bake the crust until it's light golden brown, about 8 to 10 minutes.
   This recipe was part of the King Arthur gluten free lemon bars. I didn’t use it for that, but it worked great with this pumpkin cheesecake.
   https://www.kingarthurflour.com/recipes/gluten-free-lemon-squares-with-an-almond-flour-crust-recipe
   
   
   
   

   1 (15-ounce) can unsweetened pumpkin puree

   
   

   ½ teaspoon salt 

   
   

   15 
   

   whole graham crackers,

    broken into 1-inch pieces

   
   

   ¼ cup (1 3/4 ounces) plus 1 1/3 cups (9 1/3 ounces) sugar 

   
   

   1 teaspoon ground ginger 

   
   

   8 tablespoons butter, melted

   
   

   1 pound cream cheese, softened

   
   

   1 tablespoon lemon juice 

   
   

   2 teaspoons 
   

   vanilla extract

   
   

   4 large eggs, room temperature

   1

   INSTRUCTIONS

   Combine pumpkin, pumpkin pie spice, and salt in small saucepan. Cook mixture, stirring constantly, over medium heat until reduced to 1 1/2 cups, 6 to 8 minutes; let cool for 1 hour.

   2

   Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 13 by 9-inch baking pan. Grease aluminum foil.

   3

   Process graham crackers, 1/4 cup sugar, and ginger in food processor to fine crumbs, about 15 seconds. Add butter and pulse until combined, about 5 pulses. Sprinkle mixture into prepared pan and press into even layer. Bake until just starting to brown, 15 to 18 minutes. Let crust cool completely on wire rack.

   4

   Using stand mixer fitted with paddle, beat cream cheese and remaining 1 1/3 cups sugar on medium-low speed until smooth, about 2 minutes. Add lemon juice, vanilla, and pumpkin mixture and beat until combined. Increase speed to medium; add eggs, one at a time; and beat until incorporated. Pour over cooled crust and spread into even layer. Bake until edges are slightly puffed and center is just set, 45 to 50 minutes. Let cheesecake cool in pan on wire rack for 2 hours. Cover pan with plastic wrap and refrigerate cheesecake for at least 3 hours or up to 24 hours. Using foil overhang, lift cheesecake out of pan. Cut into 24 pieces before serving.