Pumpkin Cheesecake with Ginger Snap-Pecan Crust & Praline Topping-Gluten Free Easily

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~