Thursday, October 4, 2012

Gluten Free Pumpkin Cheesecake

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  • 1½ C. crushed gingersnap cookies
  • ½ C. finely chopped pecans
  • ⅓ C. butter, melted
  • 4 (8-oz.) pkgs. cream cheese, softened
  • 1¼ C. sugar
  • 3 T. Cup 4 Cup flour
  • 1 C. canned pumpkin
  • 2 T. pumpkin pie spice
  • 1 T. vanilla
  • ½ t. salt
  • 4 large eggs, room temperature

  1. Preheat oven to 350 degrees, make sure rack is in the center position.
  2. In a medium bowl, mix together crushed gingernsnaps, pecans and butter until moistened.
  3. Press firmly into the bottom of a 9-inch, nonstick springform pan.
  4. Bake the crust at 350 for 10 to 12 minutes.
  5. Cream together sugar and cream cheese with an electric mixer on low speed until smooth.
  6. Add in the flour, one tablespoon at a time until well blended.
  7. Add pumpkin and pumpkin pie spice, vanilla and salt. mix until smooth.
  8. Add eggs, one at a time, blending each thoroughly before adding the next one.
  9. Place springform pan onto a rimmed baking sheet and pour the pie filling into the pan.
  10. Smooth over the top to make sure there are no air bubbles.
  11. 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.
  12. After 45 minutes, turn off the oven and leave the cheesecake in for two more hours – again, don’t open the oven.
  13. Cool completely, then place in the refrigerator until firm – at least 4 hours.
  14. When firm, remove the springform pan, slice and serve.

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