Perfect for fall!! You can make it with a gluten-free or regular cookie crust.
Read about the Thanksgiving I served this cheesecake in Uruguay at BigCoffeeCup.com. Thankful
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Ingredients Pecan Topping
1/2 cup firmly packed dark brown sugar 3/4 cup heavy (whipping) cream 4 tablespoons butter 1/4 teaspoon salt 1 tablespoon vanilla extract 1 and 1/2 cups pecan halves |
Ingredients - Gluten Free Gingersnap Crust
2 cups gluten-free gingersnap cookie crumbs (Use about 20 cookies, if you are making your own crumbs. OR - use regular gingersnaps 1 tablespoon dark brown sugar 1/4 teaspoon salt (if using salted butter, omit this) 1/4 cup melted butter 1/4 teaspoon ground cinnamon Ingredients Cheesecake Filling
16 ounces (2 cups) of unsweetened pumpkin puree (canned or homemade) 3/4 cup brown sugar 1 teaspoon ground ginger 1 teaspoon nutmeg 1 tablespoon vanilla extract 4 large eggs, slightly beaten 4 packages (8 oz each) cream cheese, softened |
Steps for Crust
- Melt butter in a saucepan over low heat.
- In a food processor, combine gingersnaps brown sugar, and salt. Process until fine, then drizzle in melted butter and pulse several times until mixed.
- Press the cookie mixture into the bottom of a 9” diameter springform pan. Bake about 15 minutes in preheated 300 degree oven until lightly browned (about 8 - 10 minutes). Remove and let cool for 20 - 30 minutes. (I've made a cheesecake in a cast iron skillet, so don't worry if you don't have a springform pan!!
- Stir pumpkin puree, spices, and sugar in a mixing bowl.
- In a separate bowl, stir together eggs and vanilla.
- In a third bowl, beat softened cream cheese for about 30 seconds on low speed.
- Add the pumpkin mixture to the cream cheese and mix for 30 more seconds on low, then on medium until mostly smooth..
- Pour in egg mixture and beat at medium speed until combined.
- Pour the filling into the crust and place the pan on a cookie sheet to avoid leakage.
- On the bottom rack of your oven, place an pie pan or oven-proof pan with an inch or so of water.
- Place the cookie sheet with the cheesecake pan on the middle rack of your oven. Bake in preheated 300 degree oven for 1 and 1/2 to two hours. Cheesecake will still be a bit "jiggly" when ready.
- To prevent cracking, I turn off the oven, open the oven door, and let the cheesecake sit to cool for about 20-30 minutes.
- Let cool on counter for bit more, then place in refrigerator for at least 6 hours or overnight.
- Before serving, gently slide a knife around the edges of the springform pan. Take off the sides, but leave it on the base.
- Make the topping at least 2 hours before serving the cheesecake.
- Toast pecan halves in preheated 350 degree oven for4 - 5 minutes. (Don't burn!)
- In a skillet, combine sugar, whipping cream, butter, salt, and vanilla over low heat. Stir until boiling, then boil 1 minute without stirring. Be careful it doesn't boil over or scorch. Remove from heat and let cool for about 7 or 8 minutes.
- Stir in pecan halves and use a spatula to carefully spread over cheesecake top.
