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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Otho Walker
[email protected]This pumpkin cheesecake is the best! The crust is perfectly crispy and the cheesecake filling is creamy and smooth. The pumpkin flavor is perfect, not too strong or too subtle. I will definitely be making this again and again!
Norma Parmar
[email protected]I'm not a big fan of pumpkin cheesecake, but this recipe changed my mind! The gingersnap crust is a great addition and the cheesecake filling is creamy and delicious. I will definitely be making this again.
shantel ritchie
[email protected]This pumpkin cheesecake was a huge hit at my Thanksgiving dinner! Everyone loved the creamy filling and the crispy crust. The gingersnap flavor was a nice touch, and the pumpkin flavor was just right. I will definitely be making this again next year.
Thandekile Simelane
[email protected]I made this pumpkin cheesecake for my family and they loved it! The crust was crispy and flavorful, and the cheesecake filling was creamy and smooth. The pumpkin flavor was just right, not too strong or too subtle. I would definitely recommend this r
Md mujahidul
[email protected]This pumpkin cheesecake is the best! The crust is perfectly crispy and the cheesecake filling is creamy and smooth. The pumpkin flavor is perfect, not too strong or too subtle. I will definitely be making this again and again!
Tim Hill
[email protected]I'm not a big fan of pumpkin cheesecake, but this recipe changed my mind! The gingersnap crust is a great addition and the cheesecake filling is creamy and delicious. I will definitely be making this again.
LIL SPEDDY
[email protected]This pumpkin cheesecake was a huge hit at my Thanksgiving dinner! Everyone loved the creamy filling and the crispy crust. The gingersnap flavor was a nice touch, and the pumpkin flavor was just right. I will definitely be making this again next year.
Roman Rodriguez
[email protected]I made this pumpkin cheesecake for my family and they loved it! The crust was crispy and flavorful, and the cheesecake filling was creamy and smooth. The pumpkin flavor was just right, not too strong or too subtle. I would definitely recommend this r
Seth Poundz
[email protected]This pumpkin cheesecake is amazing! The crust is crispy and the cheesecake filling is creamy and smooth. The pumpkin flavor is perfect, not too strong or too subtle. I will definitely be making this again and again!
Khanyaworld Ntando
[email protected]I'm not usually a big fan of pumpkin cheesecake, but this recipe changed my mind! The gingersnap crust is a great twist and the cheesecake filling is creamy and delicious. I will definitely be making this again.
MÂRWÃÑ KHÂÑ
[email protected]This pumpkin cheesecake is the best I've ever had! The crust is perfectly crispy and the cheesecake filling is creamy and smooth. The pumpkin flavor is perfect, not too strong or too subtle. I will definitely be making this again and again!
Shahbazali Jokhio
[email protected]I love this pumpkin cheesecake recipe! The gingersnap crust is a great addition and the cheesecake filling is always creamy and delicious. I've made this recipe several times and it's always a hit with my family and friends.
Miguel Sierra
[email protected]This pumpkin cheesecake was a hit at my Thanksgiving dinner! The crust was delicious and the cheesecake filling was creamy and smooth. The pumpkin flavor was just right, not too strong or too subtle. I would definitely recommend this recipe to anyone
SJ Twoin Boy
[email protected]I made this cheesecake for my husband's birthday and he loved it! The crust was crispy and flavorful, and the cheesecake filling was smooth and creamy. The pumpkin flavor was perfect, not too strong or too subtle. I would definitely recommend this re
Saima Syed
[email protected]This was my first time making pumpkin cheesecake, and I was so happy with the results! The cheesecake was creamy and flavorful, and the gingersnap crust was the perfect complement. I would definitely recommend this recipe to anyone looking for a deli
Heather Hays
[email protected]This pumpkin cheesecake was amazing! The flavors were perfect and the texture was creamy and smooth. I loved the gingersnap crust, it added a nice crunch to the cheesecake. I will definitely be making this again for my family and friends.
LSD Masekela
[email protected]I was a bit skeptical about the gluten-free gingersnap crust, but it turned out to be the perfect complement to the pumpkin cheesecake. The crust was crispy and flavorful, and it held up well under the weight of the cheesecake. The cheesecake filling
Batboy plays RBLX
[email protected]The cheesecake turned out great! I made it for a family gathering and it was a hit. Everyone loved the combination of the pumpkin and gingersnap flavors. The crust was easy to make and held together well, and the cheesecake filling was smooth and cre
Cynthia Cifelli
[email protected]This pumpkin cheesecake was an absolute delight! The gluten-free gingersnap crust added a unique twist to the classic dessert, and the creamy pumpkin filling was perfectly spiced. I would definitely recommend this recipe to anyone looking for a delic