Gluten-Free Pumpkin Cheesecake with Gingersnap Pecan Crust Recipe

Pumpkin cheesecake with gingersnap crust. Photo: Finecooking.com

People will try anything to make their favorite desserts, appetizers, snacks and meals with pumpkin during the fall, but with a gluten allergy or Celiac Disease, enjoying pumpkin pies pumpkin roll, pumpkin muffins, pumpkin soup and pumpkin bread is difficult. The first holiday season after I was diagnosed with Celiac Disease, I went without most things at the table. Sticking to the mashed potatoes, and veggies was tough, but what I found even more difficult was watching the dessert plates get passed back and forth…while I had a yogurt. Determined to make the most of holidays from then on, I tried to make my favorite recipes gluten free. Below is a recipe for pumpkin cheesecake with gingersnap pecan crust. I used Cup 4 Cup flour to replace regular all-purpose flour, and Pamela’s gingersnap cookies to replace the regular gingersnaps. Make sure to check the ingredients for your canned pumpkin. Enjoy!

Ingredients:

• 1 1/2 C. crushed gingersnap cookies
• 1/2 C. finely chopped pecans
• 1/3 C. butter, melted
• 4 (8-oz.) pkgs. cream cheese, softened
• 1 1/4 C. sugar
• 3 T. Cup 4 Cup flour
• 1 C. canned pumpkin
• 2 T. pumpkin pie spice
• 1 T. vanilla
• 1/2 t. salt
• 4 large eggs, room temperature

Instructions:

• Preheat oven to 350 degrees, make sure rack is in the center position.
• In a medium bowl, mix together crushed gingernsnaps, pecans and butter until moistened.
• Press firmly into the bottom of a 9-inch, nonstick springform pan.
• Bake the crust at 350 for 10 to 12 minutes.
• Cream together sugar and cream cheese with an electric mixer on low speed until smooth.
• add in the flour, one tablespoon at a time until well blended.
• Add pumpkin and pumpkin pie spice, vanilla and salt. mix until smooth.
• Add eggs, one at a time, blending each thoroughly before adding the next one.
• Place springform pan onto a rimmed baking sheet and pour the pie filling into the pan.
• Smooth over the top to make sure there are no air bubbles.
• Reduce the oven’s heat to 300, and bake for 45 minutes – make sure you do not open the oven door while the cheesecake is n the oven.
• After 45 minutes, turn off the oven and leave the cheesecake in for two more hours – again, don’t open the oven.
• Cool completely, then place in the refrigerator until firm – at least 4 hours.
• When firm, remove the springform pan, slice and serve.