Gluten Free Pumpkin Cheesecake

Cheesecake is one of my favourite foods. Truth be told, I hadn’t tried cheesecake until I was about 24 years old. I thought cheese shouldn’t be in cake, I was picky. One day, I tried it and now I feel like I need to make up for all the years I miss out on cheesecake!

I headed out to my local health food store and found some gluten-free ginger snap cookies to use as the crust. At $6 a box, I will have to learn how to make my own cookies! We gobbled up this within a couple of days. It isn’t too sweet, tastes a lot like pumpkin pie and you would never know it is gluten-free!

Ingredients

  • 2 cups crushed gluten-free ginger snap cookies
  • 1/2 cup finely chopped pecans
  • 1/3 cup butter, melted
  • 2 (8 ounce) packages cream cheese, softened
  • 3/4 cup white sugar, divided
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 cup canned pumpkin
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup maple syrup for garnish )optional
Start by crushing the ginger snap cookies and pecans. I used my blender, which made for a very fast job.

Add the butter, then press into a spring form pan, or you could use a 9 inch pie plate.

Bake the crust for 10 minutes in a pre-heated oven of 350 degrees F

While the crust is cooling, gather your softened cream cheese, sugar and vanilla and mix until smooth. Mix your eggs in 1 at a time until everything is blended. Now set aside 1 cup of this mixture for later.

Blend in the sugar, pumpkin, cinnamon and nutmeg into the remaining mixture.

Spread your pumpkin mixture onto the cooled crust, then drop spoonfuls of the batter you set aside on top. Run your knife through it to create a marbled effect.

Pop it into the oven for 55-60 minutes. Your house well smell delicious while this is baking away. When it is finished, run your knife around the outside edge then let cool. Once it is cooled, pop it into the fridge for 4-6 hours. I drizzled home-made maple syrup on it, along with fresh whipped cream.

 

 

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the crushed ginger snap cookies, pecans, and butter. Press into the bottom, and about 1 inch up the sides of a 9 inch pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
  2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.
  3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
  4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.

One comment

  1. Respectful Mommy says:

    This looks sooooooooooooooooooooooo good! I am definitely going to have to try making it. You always make such good food and desserts! I need to come to your house for dinner LOL. Looking forward to your future recipe blogs 🙂

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