GF Pumpkin Cheesecake

Gluten free dessert with gingersnap crust

Yield: 12 servings
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  • Crust
  • 2 cup(s) Midel GF gingersnaps crushed
  • 7 tablespoon(s) unsalted butter melted
  • 24 ounce(s) cream cheese room temp
  • 1 cup(s) sugar
  • 1 cup(s) canned pumpkin puree
  • 3 whole(s) eggs large
  • 1.25 teaspoon(s) vanilla extract real vanilla
  • 1 tablespoon(s) ground cinammon
  • 1 tablespoon(s) ground nutmeg
  • 1 teaspoon(s) ground allspice
  • filling
  • 1.5 cup(s) sugar


  1. 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.

  2. 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.
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  4. 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.).
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  6. Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
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  8. Great served plain or with a dollop of real whipped cream spiked with whiskey.

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September 2013

This recipe is a personal recipe added by KiKiInKentucky and has not been tested or endorsed by MyRecipes.

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