Prep 40 mins
Cook 7 hrs
Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.
- 1 1⁄2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
- 5 tablespoons unsalted butter, melted
- 1 tablespoon sugar
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup sugar
- 1 cup canned pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract (not imitation vanilla)
- 1⁄2 teaspoon ground cinnamon
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- pecan halves, for garnishing
- FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. 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 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 for a nice homogenous mixture. Pour the filling into the crust.
- Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
- Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
- Great served plain or with a dollop of real whipped cream spiked with whiskey.
Absolutely wonderful. It is very hard to find good gluten free bake goods. this was one of the best cheese cakes i have ever had. everyone else loved it too and they are not gluten free.
This is a delicious recipe. I have made it several times now, and without telling anyone its gluten free they're surprised. Its a hit. The only thing is by the next day the crust gets soft. I had to cut back on the butter. Otherwise, delicious!!
This recipe came out great! I am planning to make it instead of pumpkin pie during the holidays. :D