Sunday, October 28, 2012

Pumpkin Cheesecake (Gluten Free)

This is a rich and creamy fall dessert -  the perfect marriage of New York style cheesecake with spiced pumpkin pie. Pumpkin cheesecake is one of my all time favourites. This simple, luscious dessert is worthy of being added to any Thanksgiving holiday menu.


2 cups graham cracker crumbs (I used gluten free graham squares)
2 tbsp organic cane sugar
1/4 cup salted butter, melted
1 tsp cinnamon
1/2 tsp nutmeg

1 3/4 cups pumpkin puree (not pumpkin pie filing)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup organic cane sugar
6 eggs
2 tbsp cornstarch
2 tsp cinnamon
1 tsp nutmeg
2 tsp pure vanilla extract

1. Preheat oven to 325 F. Grease a 9-inch springform pan with butter.
2. Pulse graham crackers in a food processor until they resemble fine crumbs.  In a small bowl, mix graham crumbs, melted butter, 2 tbsp sugar, 1 tsp cinnamon and 1/2 tsp nutmeg. Press the crumb mixture into the bottom of the pan. Bake for 8 minutes or until set. Cool on a wire rack at room temp.
3. In another bowl, mix pumpkin puree, remaining cinnamon and nutmeg, 2 tbsp cornstarch and set aside. 
4. In a large bowl, beat cream cheese, 1 package at a time until smooth. Beat in sugars, then gradually beat in eggs, one at a time. Add the pumpkin mixture and beat until smooth and creamy. 
5. Slowly pour the cheesecake filing over the crust. Bake for 1 hour and 15 minutes. Cheesecake should be set but still a little jiggly in the centre when the pan is moved. Turn the oven off, and open the door 4 inches. Let me the cheesecake remain in the oven for another 30 minutes, then remove and let cool in the pan on a wire rack. Refrigerate for several hours before serving.

Additional Notes:
If you really enjoy the graham crust on cheesecakes, double the crust ingredients for a thicker graham crust. 

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