GLUTEN FREE PUMPKIN CHEESECAKE RECIPES

Steps:

• Preheat oven to 325F. Line the bottom of a 9" spring foam pan with parchment paper; set aside.
• In a small mixing bowl, mix together crushed gingersnap, melted butter, and sugar. The crumb mixture should be evenly mixed and slightly wet from the butter.
• Press gingersnap crumb mixture evenly into the bottom of the pan. Bake for 10 minutes.
• Add pumpkin puree, cinnamon, nutmeg, and all spice to a separate medium mixing bowl. Whisk until all ingredients are combined.
• In a separate large mixing bowl beat cream cream cheese and sugar on medium speed until combined.
• Add eggs one at a time, beating in between each egg. Add the egg yolk and continue to beat until fully incorporated.
• Mix in the vanilla.
• Add the pumpkin mixture to the cream cheese mixture and beat on low speed until the filling is smooth and creamy.
• Pour the gluten free pumpkin cheesecake mixture over the pre-baked gingersnap crust. Bake for one hour. The edges should be firm and shiny, and the center should still be a little jiggly.
• Remove from the oven and let the cheesecake cool for ten minutes.
• Run a rubber spatula around the edge of the pan, to release the cheesecake from the side. This will help prevent cracking.
• Continue to cool to room temperature.
• Transfer the cheesecake to the refrigerator and chill for 3 hours.
• Serve plain or with whipped cream.

Steps:

• Directions:.
• Preheat oven to 325 degrees.
• Make Crust:.
• Run butter stick along bottom and sides of springform pan.
• Melt the rest.
• Grind cookies in food processor then add melted butter and press mixture into pan.
• Bake for 15-20 min until slightly brown.
• Make Filling:.
• Boil water for water bath.
• Beat cream cheese until smooth.
• add sugar, mix.
• add sour cream, mix.
• add pumpkin, mix.
• add beaten eggs, vanilla, spices and cornstarch & mix.
• Pour into crust.
• When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
• Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
• Allow to cool on rack.
• Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
• *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!