Monday, October 1, 2012

Pumpkin Cheesecake Recipe - Gluten Free


Happy Pumpkins

Some of my Cranberry Morning readers may remember this post, but I thought it was time to share it again. If you like pumpkin, I'm pretty sure you'll love this cheesecake! What's really fun is to serve both the Caramel Apple Cheesecake and the Pumpkin Cheesecake - both great autumn desserts.

 Pumpkin Cheesecake, just out of the oven



Caramel Apple Cheesecake and Pumpkin Cheesecake,
Chilled and ready to serve


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!


Pumpkin Cheesecake - Gluten Free, Recipe:

Ingredients:

1 pkg. Gluten-free ginger snaps, crushed (about 1.5 cups crumbs). I bought Mi-Del from Walmart
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.

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 guests. 
See how small those pieces are cut?
That way, they can have one of each!



***



'English Rose'

...and more! Check out all my handcrafted luxury soaps at
HomemadeSoapNSuch


 You'll find me at These Linky Parties:
Mop it Up Monday   and Mix it up Monday and Make it Pretty Monday and The Chicken Chick and   What's in the Gunny Sack and  Making the World Cuter Mondays and Make the Scene Monday and  Make it Great Monday and Made By You Monday and  Something I Whipped Up Monday and  Motivate Me Monday and  Making Monday Marvelous  and  Get Your Craft On and Tip Me Tuesday  and  Inspiration Board and You're Gonna Love it Tuesday and  Take a Look Tuesday and  Tasty Tuesday and Tasty Tuesday and  Tempt My Tummy Tuesdays  and Two Maids a Baking and What's Cookin' Wednesday and DJs Sugar Shack and  Cast Party Wednesday and The Shady Porch and   We Did it Wednesday  and It's a Party at Creative Princess and Mom on TimeOut and  Link it Up Thursday and It's Fall Y'all and Crafty Friday (Thursday) and Mandatory Mooch and  Petals to Picots and  Threading Your Way and Lisa's Gluten-Free Blog  and I'm Lovin' it Friday and Maiden d'Shade and It's a Hodgepodge Friday  and Foodie Friends Friday and Creative Bloggers and  Serenity Saturday and Overflowing With Creativity and  Home and Family Friday 

 

 
Photobucket

17 comments:

  1. Good Morning
    Oh could ya please pass me a piece to go with my coffee.
    I will def try this. Looks wonderful.
    Thanks for sharing.
    Happy Fall
    Trace


    www.grannytracescrapsandsquares.com

    ReplyDelete
  2. Good Morning!
    That looks very nice and tasty. Wouldn't mind a piece to my coffee now :-) Have a lovely week!

    ReplyDelete
  3. i gained weight just looking at the gorgeous photos and they do look delish.

    ReplyDelete
  4. I remember this cheesecake, but there's nothing wrong with tempting me with it again other than I don't have any to eat RIGHT NOW!!! And I love that you use the gingersnaps for the crust; Jeremy and his dad are both purists, and have never let me tinker without causing a fuss. Of course, they still eat whatever I make! They just have to tell me how much they love the original version ... oy!

    ReplyDelete
  5. Oh...my...goodness! I think I gained some pounds just reading and I'm not teasing when I say my stomach just growled!

    ReplyDelete
  6. I have to agree - that looks so beautiful and YUMMY!

    ReplyDelete
  7. Sounds delicious only I have no one to share it with.

    ReplyDelete
  8. ummmm, sounds perfect for Thanksgiving....
    Every time I come to your place, I have to go to the fridge and get a handful of cranberries...:))))

    ReplyDelete
  9. I do remember it and it was fabulous! Thanks for the reminder, it's time to make it again!

    ReplyDelete
  10. Hi Judy!
    Thank you for linking this blog post up at the Clever Chicks Blog Hop, it looks delicious!!

    I hope we see you back next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick

    ReplyDelete
  11. What beautiful cheesecakes.They look so perfect!

    And I know what you mean about posts...everybody knows I have to take a picture before they can eat!

    ReplyDelete
  12. I do remember this one!! I need to actually try and make it this year too!!!

    ReplyDelete
  13. That really does look delicious!

    ReplyDelete
  14. Thanks for this great recipe. I’ve started a Gluten-Free Share Page on OneCreativeMommy.com. I would love it if you visited and shared this (and any of your other gluten-free recipes, experiences, and ideas). I hope to see you there.

    Pinning!

    ReplyDelete
  15. Every summer my family and I take a trip to the cheesecake factory and many calories later we've had our fill of cheesecake for the year, but this summer we didn't make it- so I think I'll start a new tradition- pumpkin cheesecake in the fall- thanks for sharing. I host a blog link up on Friday "Photo Friday" and you are welcome to add this or any other photos (can certainly be part of a post) that you'd like. Cheers!

    ReplyDelete

Hi! And thanks for stopping in at Cranberry Morning. I love reading your comments and visiting your blogs. I am unable to respond to No-Reply bloggers, so please make sure to enable your email address on your blog. Also, many Google+ blogs don't allow me to comment because I'm not a member of Google+. So, I'm not deliberately avoiding you, but Google+ is not commenter friendly.