Gluten- Free Pumpkin Cheesecake
This looks like a good one. We’re going to try to make it this week. It looks very involved, but I think it will be worth it. If you have trouble with gluten, you might give this a try! -Mr. Benedict
Thanks to Epicurious for this one! (https://www.faithfullyglutenfree.com/gluten-free-pumpkin-cheesecake/)
PREP TIME 30 minutes
COOK TIME 50 minutes
TOTAL TIME 1 hour 20 minutes
- 3/4 cup gluten free graham wafer crumbs (see Note)
- 1/2 cup ground pecans
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1/4 cup unsalted butter, melted
- 3/4 cup canned pumpkin
- 3/4 cup granulated sugar
- 3 egg yolks
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 (8 ounce) packages cream cheese
- 1/4 cup PLUS 2 Tablespoons granulated sugar
- 1 large egg
- 1 egg yolk
- 2 tablespoons heavy whipping cream
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Optional: whole pecans and a jar of Dulce de Leche to decorate the top of the cheesecake with. You could also use whipped cream, if you wish.
- Preheat oven to 350 degrees F.
- Combine the graham wafer crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.
- Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside.
- Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream, beating well. Add cornstarch and vanilla extract, beat batter until smooth. Add pumpkin puree mixture and mix well. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I’m glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).
- Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking, but if it does, don’t worry, that’s where the Dulce de Leche comes in handy.
- Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.
Adapted from AllRecipes.com
Instead of gluten free graham wafers for the crust, you can use gluten free gingersnap cookies or Cinnamon Chex.