Tuesday's Treat: Pumpkin Cheesecake
Author: Jackie Ourman
Recipe type: Dessert
Prep time:
Cook time:
Total time:
Serves: 10
- CRUST:
- 1 C gluten-free graham crackers, crushed (I used S'moreables)
- ½ C gluten-free ginger snaps (I used Mi-Del)
- 4 T butter, melted
- 1 t sugar
- FILLING:
- 3 8 oz packages of cream cheese, softened
- ¾ C sugar
- ¾ t vanilla extract
- ¼ t Cointreau (optional)
- 3 eggs, room temperature
- 1½ cup pumpkin puree
- ½ tsp pumkin pie spice (or cinnamon plus a pinch of nutmeg and cloves)
- Preheat the oven to 350 and prepare a 9" springform pan by placing parchment paper on the bottom
- CRUST:
- Combine all ingredients, press into the bottom of the pan and slightly up the sides
- Place springform pan on top of a baking pan and bake for 8 minutes
- Remove from the oven
- FILLING:
- Heat oven to 450 degrees
- Combine cream cheese, sugar, vanilla extract and Cointreau and mix for about 5 minutes, until creamy.
- Add eggs, one at a time, until fully combined (scrape down sides, as needed)
- Remove about 1½ cups of mixture and spread on the bottom of the pan, over the crust
- Add pumpkin puree to remaining mixture, along with seasoning and mix until combined
- Pour pumpkin mixture gently on top of cream cheese mixture. Do not mix.
- Place springform pan on a baking sheet and bake at 450 for 15 minutes
- Reduce oven temperature to 225 and bake for an additional hour and 15 minutes
- Open oven door fully and allow to rest in the oven for 30 minutes
- Take out of the oven and allow to sit at room temperature for 2-3 hours until completely cooled
- Cover and refrigerate overnight
- Serve with your favorite homemade or store-bought whipped cream dolloped on top and enjoy!
*Cook time includes chilling overnight in the refrigerator. Active cook time is about 2 hours
Recipe by Jackie Ourman at http://jackieourman.com/tuesdays-treat-pumpkin-cheesecake/
3.1.09