The key to this delicious gluten free pumpkin cheesecake is patience. Allowing to slowly cool in the oven prevents the deep falling and cracking that many cheesecakes do.
Gluten Free Pumpkin Cheesecake with Pecan or Graham Crust
A gluten free pumpkin cheesecake with a traditional gluten free graham-style crust or pecan-graham crust. Delicious either way!
- 2 1/2 cups graham cracker crumbs (or 1 recipe homemade, ground into crumbs)
- 1/2 cup pecans (optional)
- 12 Tablespoons (1 1/2 sticks) unsalted butter, melted
- 2 3/4 cups granulated sugar
- 1/16 teaspoon salt
- Gluten free cocoa powder, to taste (optional)
- 4 8-oz. packages gluten free cream cheese (Philadelphia), softened
- 1/4 cup gluten free yogurt
- 1 15-oz. can pure pumpkin puree (not pumpkin pie filling)
- 6 large eggs, at room temperature, beaten
- 1 Tablespoon pure vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 cups Homemade Sweetened Whipped Cream
- Preheat oven to 325ºF.
- Butter a 10-inch springform pan and set aside.
- To the bowl of your food processor, add graham crackers or 2 1/2 cups crumbs and, if using, pecans; and pulse until fine crumbs form or nuts are chopped.
- Add butter, sugar and salt and pulse until combined.
- If desired, add some cocoa, to taste.
- Transfer mixture to the prepared pan and press it into the bottom and sides of the pan.
- Press the crumb mixture into the bottom and up the sides of the pan.
- Bake for 15 minutes or until golden brown.
- Transfer to a wire rack to cool.
- Wrap the sides of the pan with aluminum foil and place in a roasting pan. (Seal it tight to prevent water from seeping into the pan. Newer springform pans do not need to be wrapped, but it is nice to do so as a precaution.)
- Boil enough water to add to the pan so that it will go halfway up the sides of the pan.
- While the water heats, add the cream cheese to your mixer and beat until creamy.
- Add 2 1/2 cups of sugar to the bowl and fluffy, scraping sides and bottom of bowl, as needed.
- Add the sour cream and beat until combined.
- Add the pumpkin puree, eggs, vanilla, cinnamon, ginger, cloves, and salt and beat just until combined.
- Once the crust cools, pour the batter into the crust and transfer it to the roasting pan.
- Place the roasting pan on the center shelf of the oven. (If your rack does not slide easily in and out, leave rack pushed in.)
- Pour enough boiling water in the roasting pan, without getting any on the batter, until it comes to about halfway up the sides of the springform pan.
- Bake for about 1 hour 45 minutes. Open the oven door, turn off the oven and shake the pan. The cheesecake should be set and the center should still giggle. Leave the cheesecake in the oven with the door closed for about an additional 60 to 90 minutes.
- Transfer the springform pan to a wire rack to cool.
- Once cool, using a knife, loosen the edges of the cheesecake from the sides of the pan, cover and refrigerate overnight or at least 8 hours.
- When ready to serve, unlock and remove the outer ring from the springform pan and wash.
- Slice and garnish each slice with a dollop of the whipped cream.
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