Pumpkin Cheesecake With Gluten Free Gingersnap Crust Recipe

Name: Pumpkin Cheesecake With Gluten Free Gingersnap Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps; 5 tablespoons unsalted butter, melted; 1 tablespoon sugar; FILLING; 3 (8 ounce) packages cream cheese, room temperature; 1 cup sugar; 1 cup canned pumpkin puree; 3 large eggs; 1 teaspoon vanilla extract (not imitation vanilla); 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; pecan halves, for garnishing

Servings: persons

CRUST
1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
5 tablespoons unsalted butter, melted
1 tablespoon sugar
FILLING
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
pecan halves, for garnishing

1
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.
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.
3
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.).
4
Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
5
Great served plain or with a dollop of real whipped cream spiked with whiskey.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: CRUST, 1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps, 5 tablespoons unsalted butter, melted, 1 tablespoon sugar, and more.

Yes, Pumpkin Cheesecake With Gluten Free Gingersnap Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cheesecake With Gluten Free Gingersnap Crust

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