Pumpkin Cheesecake With Gluten Free Gingersnap Crust

Total Time
7hrs 40mins
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.

Ingredients Nutrition

Directions

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

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.

jmejcub November 26, 2010

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!!

Chef ABerry March 12, 2009

This recipe came out great! I am planning to make it instead of pumpkin pie during the holidays. :D

Teasaidh September 09, 2011

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