Gluten Free Pumpkin Cheesecake
This recipe is a great gluten free treat. It can easily be made with regular gingersnaps or graham crackers for those who don’t wish it to be gluten free. Although, you won’t be able to taste the difference.
- 2 cups gluten free gingersnaps
- 5 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup homemade pumpkin puree (or canned)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground all-spice
- pecan halves, for garnishing
For the crust: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to prevent water from entering. Place gluten free gingersnaps into a food processor. Throw in the sugar and pulse until it resembles course crumbs. While the machine is on, stream in the butter. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
For the filling: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl to ensure everything is well incorporated. Pour the filling into the cooled crust.
Place the cheesecake into a deep roasting pan. Pour hot water half-way up the side of the pan.
Bake cheesecake until the center is set (make sure the center does not jiggle at all, when gently shaken) and edges begin to brown, about 1 hour and 5 minutes. Cool in the springform pan on a rack. Chill uncovered until cold, at least 6 hours.
Run a knife around between the crust and pan sides; remove the outer ring of the pan. Arrange pecans decoratively on cake, and dollop with fresh cinnamon whip cream. Just add a little cinnamon to the cream when you whip it! It’ll taste fantastic. Enjoy!