PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST
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.
Provided by NeuroDoc
Categories Cheesecake
Time 7h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7
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YUNGBLUDARMY BR
[email protected]I love pumpkin cheesecake!
Anai Mia
[email protected]This recipe seems easy to follow.
Dylan Roberts
[email protected]Can't wait to try this recipe!
Siddik Ahmed
[email protected]Looks delicious!
rafiullah safi
[email protected]Will try this recipe soon!
emily hagen
[email protected]Yum!
Sadiq Sadiq
[email protected]This recipe is a keeper! I will definitely be making this pumpkin cheesecake again and again.
Charlene Howell
[email protected]I made this cheesecake for my husband's birthday and he loved it! The gingersnap crust was the perfect touch.
Zaheer Baloch
[email protected]This cheesecake was a big hit at my Thanksgiving dinner! Everyone raved about the creamy texture and delicious flavor.
TheRealGamer prrrt
[email protected]The cheesecake was a bit too sweet for me, but the crust was amazing! The gingersnap flavor really came through.
Shakirudeen Jinad
[email protected]Overall, a good recipe. The pumpkin cheesecake was flavorful and creamy, but I would prefer a regular graham cracker crust.
Zeshi Malik
[email protected]The pumpkin cheesecake was delicious, but the gluten-free gingersnap crust was a bit too crumbly for my taste.
Filmon Germay
[email protected]Great dessert for a special occasion. The combination of pumpkin and gingersnap was a hit with everyone.
Alejandra Perez
[email protected]Excellent recipe! The cheesecake was creamy and flavorful, and the gluten-free crust was a nice touch. Will definitely make it again!
Charles Netters Jr (Hot Mafia Boy)
[email protected]Easy to follow recipe, even for a baking newbie like me. Turned out just as pictured and tasted even better.
Caleb Beauchene
[email protected]Loved the unique combination of pumpkin and gingersnap. The cheesecake was rich and decadent, while the crust added a perfect amount of crunch.
Jannat Ch
[email protected]This pumpkin cheesecake with gluten-free gingersnap crust was divine! It had the perfect balance of spices, creaminess, and a crispy crust.