Gluten-Free Pumpkin Cheesecake

pumpkin-cheesecake

Thanksgiving is coming! Only a couple of more days. I’ve been gearing up for the holiday by searching for recipes. Pinterest is such an amazing site. I’ve only recently started using it but, I was able to find recipes from tons of different resources and put together a Thanksgiving inspiration board . It’s the best because you have all of the food you can think of, with recipes and pictures, in one, very visual and beautiful place! This tool is perfect for me!

I am not hosting Thanksgiving this year. I’m going to my mother-in-law’s. However, I am bringing the turkey, some roasted potatoes (probably with chorizo, like these), stuffed mushrooms and dessert. What is the perfect dessert for Thanksgiving? Well, anything with pumpkin, I think! So, here is my version of a pumpkin cheesecake inspired by several different recipes.

I found one on Allrecipes that looked nice because it was layered. I combined that with my own seasonings and used the cooking process in my raspberry cheesecake recipe inspired by Ina Garten. I also used a combination of gluten free graham crackers and ginger snaps to make the crust. Overall, it was a pretty easy dessert to put together, other than having to watch the oven for a little bit. Top it with this homemade maple-cinnamon whipped cream. Enjoy and have a great holiday! 

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Tuesday's Treat: Pumpkin Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 350 and prepare a 9" springform pan by placing parchment paper on the bottom
  2. CRUST:
  3. Combine all ingredients, press into the bottom of the pan and slightly up the sides
  4. Place springform pan on top of a baking pan and bake for 8 minutes
  5. Remove from the oven
  6. FILLING:
  7. Heat oven to 450 degrees
  8. Combine cream cheese, sugar, vanilla extract and Cointreau and mix for about 5 minutes, until creamy.
  9. Add eggs, one at a time, until fully combined (scrape down sides, as needed)
  10. Remove about 1½ cups of mixture and spread on the bottom of the pan, over the crust
  11. Add pumpkin puree to remaining mixture, along with seasoning and mix until combined
  12. Pour pumpkin mixture gently on top of cream cheese mixture. Do not mix.
  13. Place springform pan on a baking sheet and bake at 450 for 15 minutes
  14. Reduce oven temperature to 225 and bake for an additional hour and 15 minutes
  15. Open oven door fully and allow to rest in the oven for 30 minutes
  16. Take out of the oven and allow to sit at room temperature for 2-3 hours until completely cooled
  17. Cover and refrigerate overnight
  18. Serve with your favorite homemade or store-bought whipped cream dolloped on top and enjoy!
Notes
*Cook time includes chilling overnight in the refrigerator. Active cook time is about 2 hours

 

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