Gluten-free Pumpkin Cheesecake

IMG_0275Last week I had a can of pumpkin in my pantry that wasn’t yet spoken for, so I asked people on my Facebook page what they thought I should make with it. One idea from Kate B. really tickled my fancy, especially since she included the recipe, so I tried it the other night. My whole family went crazy for it — plus my brother-in-law, who is a cheesecake fanatic. It’s the perfect blend of pumpkin pie and cheesecake flavors, and was gone before we knew it…

The original recipe was for this double layer pumpkin cheesecake from AllRecipes.com, but I made some changes to it, which you will see noted below in bold type:

INGREDIENTS YOU WILL NEED:
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 1 (9 inch) prepared graham cracker crust (To make a gluten-free crust, I used an entire bag of Pamela’s Extreme Chocolate Mini Cookies, crushed, plus 2T butter and a sprinkle of sugar, mixed together and patted into place. You can do the same thing using GF graham crackers if you prefer)
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg (I used ginger instead)
  • 1/2 cup frozen whipped topping, thawed (I just put a dollop on each piece for those who wanted it, as opposed to covering the whole thing)

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside. (I didn’t do this last step — I just mixed the batter all together w/ the below ingredients, instead of removing a cup and putting a white layer on the bottom. Either way will work.)
  3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
  4. Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool (very important) then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

This is the first cheesecake I ever made, and I couldn’t believe how easy it was and how well it turned out. Will definitely make this again….  Enjoy!

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