GLUTEN FREE DESSERT: Pumpkin Cheesecake
Cheesecakes are very easy to make gluten free, and this pumpkin one is really healthy.
For the base/crust:
Pack of crunchy gluten free cookies (ginger ones are good)
4 tablespoons butter
1/2 cup pecan nuts chopped
2 tablespoons brown sugar
Melt the butter and grind the cookies until they are crumbs. Mix all ingredients together and press into the bottom of a 9 inch springform baking tin. Bake in the oven at 180C (350F) for 10 - 15 minutes. Take out of the oven to cool while you make the topping.
Decrease the oven temperature to 140C (275F)For the topping/filling:
2 packs GF cream cheese - 8 ounces each.
1 1/2 cups pumpkin puree (fresh or canned)
1 cup sugar
1 cup GF sour cream
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
Blend all the topping ingredients together. It will be quite runny. Pour on top of the base and cook at 140C (275F) for 2 1/4 hours. Take out of the oven and cool. It may still be slightly wobbly. Chill in the fridge for 4 hours or overnight before serving.
I've got lots more gluten free pumpkin recipes at Pumpkinlicious
, a site about growing, carving and cooking pumpkins.Mavenjoy replies:
A gluten free pumpkin cheesecake, yum! Thanks so much, Lesley, for such a seasonal, timely contribution to our gluten free dessert recipes. It's the perfect time of year to find fresh pumpkin at local farms and farmers markets. And an excellent canned pumpkin (in BPA-free cans!) is Farmer's Market Organic Canned Pumpkin produced by a wonderful company that is both the farmer and processor.
Love your tip to use gluten free cookies and nuts for the crust -- so much simpler to make, and easier than trying to find the right gluten free flour combo for pie crusts. Nut crusts also provide more texture (especially key for cheesecakes), flavor and are typically more nutrient-dense than crusts made with processed flours. Go Raw Ginger Snaps might work well in this recipe too. These are gluten free cookies made by another cool little company that makes a line of hand-crafted, organic, raw snacks and sweets from its new solar powered production facility.
I look forward to trying out more of your pumpkin recipes too--thanks again!