Pumpkin Cheesecake!

Pumpkins from our garden

I did not use them for the cheesecake

a. They were too cute

b. I like to use pie pumpkins for baking

c. Canned pumpkin is easier

 Pumpkin Cheesecake, just out of the oven

Chilled and ready to serve

Autumn Apple cheesecake recipe was from Sherry at Lamp Unto My Feet. I only made it gluten-free. Both cheesecakes are delicious!

For this photo, I snitched just a wee slice before guests arrived.

It's amazing what lengths one will go to for a blog post!

So finally, here's the recipe for Gluten-free pumpkin cheesecake:

Ingredients

1 pkg. Mi-Del (why do I always first think Midol??) Gluten-free ginger snaps, crushed. I find these at WalMart. Makes about 1.5 cups of crumbs. After I'd munched a few of the ginger snaps out of the bag, I had about the right amount remaining. Works out so well!

3/4 c. ground hazelnuts

3 T. brown sugar

6 T. unsalted butter, melted

Preheat Oven to 325 degrees F. Grease (cooking spray) a 9-inch springform pan.

Toss gingersnaps, hazelnuts, brown sugar, and melted butter until mixed. Press this mixture onto the bottom and a little up the sides of the springform pan.

Filling:

3   8-oz. packages of cream cheese, softened

1 c. brown sugar

1 1/2 c. canned solid pack pumpkin

1/2 c. heavy whipping cream

1/3 c. maple syrup

1 T. vanilla extract

3/4 t. ground cinnamon

1/2 t. ground allspice

4 eggs

With an electric mixer, beat the cream cheese and brown sugar until fluffy. Stir in pumpkin. Mix in the cream, maple syrup, cinnamon, allspice, and vanilla. Beat eggs in, one at a time. Mix all until smooth.

Pour batter into prepared crust (above). I also set it on a cookie sheet because my springform pan was filled right to the top. I was supposed to bake it in the preheated oven for 90 minutes, but it took a good 120 minutes before it was done enough.

Remove from oven and allow to cool in pan for an hour, then refrigerate several hours before serving. I made mine in the afternoon of one day and served it the evening of the next day, so it was well chilled.

Which reminds me: Once I was in a restaurant in Stillwater, MN and ordered cheesecake. The server actually warmed it in the microwave before serving it to me. What?? She was young and ignorant. What more can I say. (well, plenty, but I won't.)

I'm kinda on a cheesecake kick. I hope it doesn't last long. I don't want to have to purchase an entire new wardrobe!

This is a great recipe to serve to guests. 

This post is linked to Tempt My Tummy Tuesday
and Tasty Tuesday
and Tasty Tuesday Parade of foods
and Tuesdays at the Table
and Tuesday Tag-Along