Gluten-Free Pumpkin Cheesecake
Here’s a dessert everyone can enjoy! The delicious traditional flavor of pumpkin makes this gluten-free pumpkin cheesecake the perfect choice for your Thanksgiving dessert.
Gluten-Free Pumpkin Cheesecake
Gluten-Free Pumpkin Cheesecake
Recipe Type: Dessert
Author:
Serves: 10
Ingredients
- [b]Crust:[/b]
- 4 ounces all natural gluten-free ginger snaps
- ½ cup finely ground almond meal/flour
- 2 tablespoons firmly packed light brown sugar
- 1 teaspoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted[br][br]
- [b]Filling:[/b]
- 3 (8-ounce) packages cream cheese, softened
- 1½ cups sugar
- 1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
- 2½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 4 eggs
- 1 (15-ounce) can 100% pure pumpkin
- ¼ cup Irish cream liqueur
Instructions
- Place oven rack in the center of the oven and preheat to 350⁰F.
- Tightly wrap the outside of a light-colored non-stick 9-inch springform pan with heavy foil, making sure the foil has no openings.
- Lightly coat with cooking spray and line the pan bottom with parchment paper.
- In the bowl of a food processor, add ginger snaps, flour, sugar, vanilla extract, cinnamon and salt; process until mixture is a fine crumb.
- In a medium bowl, melt butter in the microwave for about 20 seconds then add crumb mixture and stir to combine.
- Evenly press into the bottom of the springform pan.
- Place the prepared springform pan inside a roasting pan; set aside.
- While preparing pumpkin filling, begin heating a large saucepan of water. Heat enough water so when poured into the roasting pan it will rise half way up the side of the springform pan. This creates a hot water bath, which is an ideal way to bake a cheesecake.
- In a large mixing bowl, add cream cheese, sugar, vanilla extract, pumpkin pie spice, cinnamon and salt. Beat with a handheld mixer on medium speed until fluffy, about 2-3 minutes, scraping sides of bowl as needed.
- Reduce speed to medium-low; add eggs one at a time and beat after each addition.
- Then add the pumpkin and liqueur; beat until combined.
- Pour batter over crust.
- Pour hot water into roasting pan and transfer to oven. Bake until done, about 1½-1¾ hours.
- Carefully remove roasting pan from oven and set aside to slightly cool.
- Remove springform pan from water bath; remove foil and cool on a wire rack.
- Chill in refrigerator, uncovered, for at least 4 hours.
- Remove outer ring from springform pan and lightly cover with plastic wrap; chill for several more hours or overnight.
- Transfer Pumpkin Cheesecake to a cake stand.
- If desired, serve with whipped cream.
Special thanks to Nielsen-Massey for sharing this delicious Thanksgiving dessert. Also try their Pumpkin Custard with Maple Pecan Crunch!