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    You are in: Home / Recipes / Pumpkin Cheesecake With Gluten Free Gingersnap Crust Recipe
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    Pumpkin Cheesecake With Gluten Free Gingersnap Crust

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs 40 mins

    40 mins

    7 hrs

    NeuroDoc's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    • 1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
    • 5 tablespoons unsalted butter, melted
    • 1 tablespoon sugar

    FILLING

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.).
    4. 4
      Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
    5. 5
      Great served plain or with a dollop of real whipped cream spiked with whiskey.

    Ratings & Reviews:

    • on November 26, 2010

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2010

      45

      This was great -- good texture, very flavorful. As another reviewer stated, no one would have guessed it was gluten free. Next time I make it, I will set the pan on top of a baking sheet; it may have just been a flaw in my springform pan, but a lot of butter dripped out onto the floor of my oven.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 12, 2009

      45

      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!!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Pumpkin Cheesecake With Gluten Free Gingersnap Crust

    Serving Size: 1 (131 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 445.2
     
    Calories from Fat 254
    57%
    Total Fat 28.2 g
    43%
    Saturated Fat 15.1 g
    75%
    Cholesterol 121.7 mg
    40%
    Sodium 359.5 mg
    14%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 0.7 g
    2%
    Sugars 25.4 g
    101%
    Protein 6.6 g
    13%

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