I wanted to try a really yummy gluten free dessert for Thanksgiving since this was my first GF holiday.
I decided on this yumminess and let me tell you … it did not disappointment!
Pumpkin Cheesecake w/ Ginger Snap-Pecan Crust & Praline Topping~Gluten Free Easily!
*2 bags of Gluten Free Ginger Snaps
(I LOVE Trader Joe’s brand)
*3/4 cup toasted pecans-chopped into small pieces
*1 stick butter
*3 tablespoons brown sugar
*4 (8 oz.) packages cream cheese-soft
*1 cup sugar
*1 teaspoon vanilla extract
*2 teaspoons pumpkin pie spices
*4 eggs
*1 1/2 cups canned pumpkin
*1 teaspoon lemon juice
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Preheat over to 325*
(Toast pecans at 325* for 7-8 minutes)
For crust: In a food processor crush ginger snaps. Add toasted pecans and pulse – add butter, brown sugar and mix throughly.
(The crust should be slightly moist and stick together when pressed firmly)
Press into the bottom and up the sides of a (10 inch) springform pan. (This takes awhile)
Put crust in fridge while you make the yummy filling!
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Beat cream cheese, sugar, pumpkin pie spice and vanilla until well blended. Add eggs, one at a time, beating just until blended. Add pumpkin and lemon juice and mix well.
Pour batter into crust. I didn’t use all the filling, there was a little left over after filling my pan.
Bake at 325* for 1 hour to 1 hour and 10 minutes. (The center should be slightly jiggly)
Turn off over and let the cheesecake stand in the oven for 15 minutes-remove from oven and run a knife around the outer edge to loosen but don’t remove the side of springform pan.
Cool completely for about an hour then cover and chill for 8 to 24 hours
Remove sides and bottom of pan and transfer cheesecake to a serving platter.
After your cheesecake has chilled in fridge for at least 8 hours and you’ve transfered it to your serving platter, make your praline topping and immediately pour over the top of cheesecake stopping before you get to the edge.
Praline Topping
*1 cup brown sugar
*1/3 cup whipping cream
*1/4 cup butter
*1 cup powdered sugar (sifted)
*1 teaspoon vanilla extract
Bring first 3 ingredients to a boil in a saucepan over medium heat – stirring. Boil, stirring occasionally, for 1 minute. Remove from heat. Whisk in powdered sugar and vanilla until smooth. Let stand for 5 minutes, whisking occasionally.
Pour (spoon) on top of cheesecake stopping before you get to the edge. Work quickly, it set up pretty fast!
Adapted from Southern Living
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~Have a delicious day my friends~
Yep! This is it!! Absolutely the very best dessert I’ve ever had. A+++++
I am so glad I found your site! My husband is GF and it’s so hard to find recipes that work that involve baking – I pretty much give up on anything pie-related at the holidays. Thank you!
What a beautiful photo! And the pumpkin cheesecake looks pretty fantastic too 🙂
Yum! I have a friend that just recently found out she needed to go GF. Can’t wait to pass this on, but first I’m going to make one or us!
Megan
I have never seen these gluten-free ginger snaps at Trader Joe’s, though now that you mention them I’ve looked them up on Amazon and see them there. I’ve had the TJ’s triple ginger snaps and they are very good, if these are just as good they would be a real find.
I love your site! You lift me up every time I open your blog.
Chrystal…thank you Sweetie. You have encouraged me today…sending love!