Gluten Free Pumpkin Cheesecake
Well, Fall is certainly in the air and on the Internet. Pumpkin recipes are swirling around throughout the blogosphere. It's really a shame that pumpkin is relegated to such a brief window of time. We race to eat pumpkin bars, muffins, and pies until we burst and then pumpkin is tossed aside for the rest of the year. There is just something soothing and comforting about pumpkin as it ushers in the holiday season.
This year at the pumpkin patch, my daughter was interviewed by the local news. She was so excited to tell them about the big pumpkins she was picking.
All right, lets get down to the business at hand. If you haven't made the gluten free graham crackers that I gave you the recipe for this Summer; shame on you it's not too late. Oh, before I forget, I must give proper credit here. My wife made this cheesecake and took most of the pictures. I did help a little to make it and I've helped a lot to eat it.
Gluten Free Pumpkin Cheesecake
Crust:
2-1/2 cups GF graham cracker crumbs
2 tsp cinnamon
8 Tbs butter (1 stick softened)
Filling:
24 ounces cream cheese (3-8oz packages, softened)
1-3/4 cup pumpkin (1-15oz can Libby's Pure Pumpkin)
1 cup granulated sugar
1/4 cup light brown sugar (packed)
2 eggs
2/3 cup evaporated milk
2 Tbs cornstarch
1-1/4 tsp cinnamon
1/2 tsp nutmeg
Topping:
2 cups sour cream (16oz, room temp)
1/3 cup granulated sugar
1 tsp vanilla
Bake at 350 degrees F for 55-60 minutes. Add topping and bake 5 more minutes. Allow to cool on a rack for 30 minutes. Place in the refrigerator for several hours before serving. After reading the post, my wife wanted to make sure it was clear that you leave the ring on the spring form pan until the cheesecake has cooled completely.
Here is where I really helped. I pulsed the graham crackers in the food processor to make crumbs. Phew!!! I'm exhausted, my wife took over from here.
Mix together the graham cracker crumbs, cinnamon, and melted butter. Press the mixture firmly in the bottom of a 9 inch spring form pan. It is also helpful to line the bottom of the pan with parchment paper first.
Mix together the pumpkin puree and cream cheese. Add the sugars and beat until light and fluffy. Beat in the eggs and evaporated milk. Next, add the cornstarch, cinnamon, and nutmeg; combine thoroughly.
Pour the filling in to the pan over the crust. Bake at 350 degrees F for 55-60 minutes or until the edges are set but the center moves slightly.
While the cheesecake is baking, combine sour cream, sugar, and vanilla for the topping. After the cheesecake has baked for 55-60 minutes, remove it from the oven and spread the topping on evenly. Return the cheesecake to the oven for 5 more minutes to set the topping. Remove and cool on a rack for at least 30 minutes. After 30 minutes, place the cheesecake in the refrigerator and chill for several hours or overnight to help set the filling.
Finally, slice a piece of rich, creamy pumpkin cheesecake. I can't help myself, I had to top it off with a little whipped cream. It's not a necessary step, but hey, how can you go wrong with whipped cream on pumpkin? Enjoy over and over and over again!!!
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