Robin's Gluten-Free Pumpkin Cheesecake


Gluten Free Maple Glazed Pumpkin Cheesecake in a Gingersnap Crust

3/4 cups gluten free gingersnap cookie crumbs
1/2 cup ground pecans
2 tablespoons white sugar
2 tablespoons brown sugar
1/4 cup butter
3/4 cup white sugar
3/4 cup canned pumpkin
3 egg yolks
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon salt
3 (8 ounce) packages cream cheese
1 egg  yolk
2 tablespoons whipping cream
1 tablespoon cornstarch
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract

Topping (optional)
1 cup whipping cream
3/4 cup real maple syrup
1/2 cup chopped pecans

1.    Preheat oven to 350 degrees
2.    Combine Gingersnap crumbs, ground pecans, 2 tablespoons white sugar, 2 tablespoons white sugar, and the melted butter and mix well.  Firmly press mixture into 9 inch spring form pan
3.    Combine 3/4 cup of the white sugar, the pumpkin, 3 egg yolks, ground cinnamon, ground mace, ground ginger and salt in a medium bowl.  Mix well, and set aside.
4.    Beat cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons white sugar and mix well.  Add the whole egg, remaining egg yolk and the whipping cream, beating well.  Add cornstarch and vanilla and lemon flavorings, beat batter until smooth. Add pumpkin mixture and mix well.  Pour batter into the prepared pan
5.    Bake at 350 degrees for 50 to 55 minutes.  Do not over bake.  Center may be soft but it will firm up when chilled.  Let cheesecake cool on a wire rack, then refrigerate.
6.    Maple Pecan glaze:  In a medium-sized saucepan, combine whipping cream and pure maple syrup; bring to a boil.  Boil rapidly 15 to 20 minutes or until slightly thickened; stir occasionally.  Stir in chopped pecans.  Cover and chill until served.

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