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!



***

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Caramel Apple Cheesecake

 

 Apple Cheesecake, just out of the oven

It's that time of year again, when the daylight hours are dwindling, the air is getting that cool, crisp feeling to it, and the garden produce is in.  I dug through my recipes and saw this apple cheesecake that I'd not made since fall of 2010. I couldn't believe it, for it is one of my favorites. And just a reminder - make sure to chill this cheesecake for several hours before cutting. I once ordered cheesecake at a restaurant and the server *warmed* it in the microwave before bringing it to the table. ??!!

Autumn Apple Cheesecake, Recipe:
(Also Gluten Free)

CRUST:
1 c graham cracker crumbs (I would use a gluten-free cookie or cracker)
1/2 c finely chopped pecans
3 Tbs sugar
1/2 tsp ground cinnamon
1/4 c butter, melted


FILLING:
3 (8 oz) pkg cream cheese, softened
3/4 c sugar
3 eggs
1 tsp vanilla
4 c apples, peeled, cored, and thinly sliced (I used Granny Smith, but only because the original recipe called for them. I think they hold up better than my McIntosh do.)
1/3 c sugar
1/2 tsp ground cinnamon
1/4 c chopped pecans
Caramel sauce

Crust:
Heat oven to 350. Mix crumbs, pecans, sugar, cinnamon and butter. Press into bottom of a 9-inch springform pan. bake 10 minutes.

Filling:
Beat cream cheese and 3/4 c of the sugar at med speed until well blended. Add eggs, 1 at a time, mixing well after each. Blend in vanilla; pour over crust. Toss apples with combined 1/3 c sugar and the cinnamon; spoon mixture over cream cheese layer. Sprinkle with chopped pecans. Bake 1 hour and 10 minutes. Loosen cheesecake from rim of pan; cool before removing rim of pan. Refrigerate until thoroughly chilled. Drizzle with caramel sauce.  Oh My Goodness!

Be sure to let me know if you try this recipe. I think you're gonna love it! :-))

***

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 You'll find me at These Linky Parties:
Mop it Up Monday   and Mix it up Monday and Make it Pretty Monday 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 
 

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