Sunday, November 21, 2010

GF pumpkin cheesecake with gingersnap crust

I just found this delicious Thanksgiving recipe that can be easily turned into a gluten-free delicacy.

I was actually going to make something similar to this (without a recipe), but finding it here saved me loads of time!

Pumpkin Cheesecake with Gingersnap Crust

4 cups finely crushed gingersnaps *
1 stick unsalted butter, melted


1 T grated fresh ginger
1 LB cream cheese, softened
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
Pinch of grated nutmeg
Pinch of ground allspice
Pinch of ground cloves
1/4 teaspoon salt
3/4 cup fresh cooked/pureed or canned pumpkin puree
2 large eggs

Preheat the oven to 325 degrees. To make the crust, combine the gingersnap crumbs with the melted butter and toss together until the mixture holds together when pressed. Add an additional tablespoon of melted butter if necessary. Pat evenly over the bottom and halfway up the sides of 8 ( 4 1/2-inch) tart pans. Bake about 7 minutes, or until set. Remove from oven.

Make filling: put the grated ginger in a fine sieve set over a small bowl and press against it to extract the juice. Toss pulp, save juice. In mixer, combine cream cheese, brown sugar, spices and salt. (Note: it is essential you scrape sides with a rubber spatula, to incorporate the cream cheese). Beat until creamy and well combined. Mix in ginger juice and the pumpkin puree. Add the eggs one at a time, combining after each until blended but don’t over beat. Pour the filling into the tart or tartlette pans and bake 25 to 35 minutes—until the center is just firm to the touch. Cool to room temperature then chill at least 2 hours or overnight before serving.

Note: consider serving with dollops of cinnamon whipped cream.


*To make this recipe gluten-free, try these products:

Mary's Gone Crackers


Glow Gluten Free

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