Recipe by healthyrecipenut
This is the best pumpkin cheesecake! You would never know it is missing anything! It is firm the way cheesecake is suppose to be and no Soy milk or Tofu needed.
Top Review by happyspoon
This is delicious! It's creamy and feels rich, but doesn't leave you with that bloated feeling that comes with real cream cheese. My mother can't have dairy, so we searched for a not-plain cheesecake to make for her birthday. She remarked that it reminds her of pumpkin pie rather than cheesecake, which is just as good. We love pumpkin pie.
Couple of notes:
-Nowhere in the directions does it say when to mix in the cornstarch, but I used common sense and added it with the spices.
-I don't have a springform pan, so I used a 10-inch stoneware pie pan instead. It's not mentioned what size pan to use, but this makes a lot of cheesecake batter. I had enough left over to fill a pot-pie pan (we save those for reuse). Also, I didn't have a problem with water leaking into my pan -- I didn't cover it with foil, as it's plenty thick. I recommend that type over springform, actually.
-I'm not sure what the point of leaving the cake in the turned-off oven for 30 minutes is, but I did it anyway. To let it absorb more moisture while the oven's cooling off?
-I left it in the fridge overnight before eating any. I know from pumpkin pie that this is the way to go!
-Didn't notice the nutritional facts until I was leaving this review -- what in the world?! That cannot be right, ignore them.
- 8 ounces gluten free gingersnap cookies, Midel
- 3 tablespoons butter, earth balance
- 16 ounces cream cheese, dairy free (room temperature)
- 1⁄4 cup dairy free sour cream
- 1 (15 ounce) can pumpkin puree
- 3⁄4 cup unrefined sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cloves
- 1⁄2 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 2 1⁄2 tablespoons cornstarch
- 3 eggs, room temperature beaten
Directions See How It's Made
- Preheat oven to 325 degrees.
- Make Crust:.
- Run butter stick along bottom and sides of springform pan.
- Melt the rest.
- Grind cookies in food processor then add melted butter and press mixture into pan.
- Bake for 15-20 min until slightly brown.
- Make Filling:.
- Boil water for water bath.
- Beat cream cheese until smooth.
- add sugar, mix.
- add sour cream, mix.
- add pumpkin, mix.
- add beaten eggs, vanilla, spices and cornstarch & mix.
- Pour into crust.
- When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
- Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
- Allow to cool on rack.
- Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
- *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!