Decadent Gluten-Free Pumpkin Cheesecake with Gingersnap Crust
Indulge in the rich flavors of fall with this Decadent Gluten-Free Pumpkin Cheesecake. Featuring a perfectly spiced, creamy pumpkin filling nestled in a crunchy gingersnap crust, this dessert is a showstopper for any occasion. Inspired by a beloved Thanksgiving tradition, this cheesecake is not only gluten-free but incredibly delicious, making it the perfect treat for everyone at the table. The delightful combination of warm spices and the comforting notes of pumpkin will leave your taste buds dancing. Serve it up with or without a dollop of whiskey-infused whipped cream for an unforgettable experience!
N/A
Servings
200
Calories
12
Ingredients
Ingredients
Gluten-free gingersnap crumbs
1 1/2 cups (Crushed from Midel brand gingersnaps)
Unsalted butter
5 tablespoons (Melted)
Sugar
1 tablespoon (Granulated)
Cream cheese
3 packages (8 ounces each) (Room temperature)
Sugar
1 cup (Granulated)
Canned pumpkin puree
1 cup (No preparation necessary)
Large eggs
3 (Room temperature)
Vanilla extract
1 teaspoon (Real vanilla, not imitation)
Ground cinnamon
1/2 teaspoon (No preparation necessary)
Ground nutmeg
1/8 teaspoon (No preparation necessary)
Ground allspice
1/8 teaspoon (No preparation necessary)
Pecan halves
for garnish (No preparation necessary)
Instructions
1
Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan with foil to capture any drips that may occur during baking.
2
To prepare the crust, place the gluten-free gingersnaps in a 1-gallon freezer bag and crush them using a rolling pin until they are fine crumbs. Measure out 1 1/2 cups of the crumbs, then mix them in a bowl with the melted butter and sugar until evenly combined.
3
Press the crumbs firmly into the bottom of the springform pan and up the sides, about 2 inches. Bake the crust for about 5 minutes, or until slightly darkened. Remove it from the oven and set aside, but keep the oven temperature at 350°F.
4
For the cheesecake filling, combine the room temperature cream cheese and sugar in a food processor or a mixer. Blend until smooth and creamy. Then, add the canned pumpkin puree, eggs, vanilla extract, and all the spices. Process the mixture until completely smooth, making sure to scrape down the sides of the bowl for a uniform texture.
5
Pour the pumpkin filling into the prepared crust, smoothing the top with a spatula.
6
Bake the cheesecake for approximately 1 hour and 5 minutes, or until the center is set and does not jiggle when the pan is gently shaken. Look for cracks to form around the edges.
7
Once baked, remove the cheesecake from the oven and allow it to cool in the springform pan on a wire rack for at least 1 hour. Chill the cheesecake uncovered in the refrigerator for a minimum of 6 hours, or overnight for best results.
8
Once chilled, run a knife around the edge between the cheesecake and the sides of the pan. Carefully unlatch and remove the springform pan sides.
9
For garnish, arrange pecan halves decoratively on top of the cheesecake.
10
Serve chilled, with or without a dollop of real whipped cream spiked with whiskey for an extra festive touch.
Nutrition Information
13g
Fat
13g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
Is this pumpkin cheesecake gluten-free?
Yes, this cheesecake is entirely gluten-free as it utilizes gluten-free gingersnap crumbs for the crust.
What brand of gingersnaps is recommended for the crust?
The recipe recommends using Midel brand gluten-free gingersnaps to create the crust.
How many calories are in one serving of this cheesecake?
Each serving contains approximately 200 calories.
What temperature should the oven be set to?
The oven should be preheated and kept at 350°F (175°C) for both the crust and the filling.
How long does the gingersnap crust need to bake?
The crust should be baked for about 5 minutes until it is slightly darkened.
How much cream cheese is required for the filling?
The recipe requires 3 packages of cream cheese, with each package being 8 ounces.
Should the cream cheese be at room temperature?
Yes, the cream cheese should be at room temperature to ensure a smooth and creamy blend.
Can I use imitation vanilla extract?
The recipe specifies using 1 teaspoon of real vanilla extract rather than imitation for the best flavor.
What size springform pan is needed?
A 9-inch springform pan is required for this recipe.
How do I prevent the pan from dripping in the oven?
You should wrap the outside of the springform pan with foil before baking to capture any potential drips.
How much pumpkin puree is used in the filling?
The recipe calls for 1 cup of canned pumpkin puree.
How many eggs are needed for the cheesecake?
You will need 3 large eggs, preferably at room temperature.
What spices are included in the pumpkin filling?
The filling includes ground cinnamon, ground nutmeg, and ground allspice.
How long does the cheesecake need to bake?
The cheesecake should bake for approximately 1 hour and 5 minutes.
How can I tell when the cheesecake is finished baking?
The cheesecake is done when the center is set and does not jiggle when the pan is gently shaken, and cracks may form around the edges.
How long should the cheesecake cool before refrigerating?
It should cool in the springform pan on a wire rack for at least 1 hour.
What is the minimum chilling time required?
The cheesecake must be chilled uncovered in the refrigerator for at least 6 hours, though overnight is recommended.
What is the suggested garnish for this dessert?
The recipe suggests arranging pecan halves decoratively on top of the cheesecake.
Is there a specific serving suggestion for the whipped cream?
It is recommended to serve the cheesecake with a dollop of real whipped cream spiked with whiskey for a festive touch.
What is the fat content per serving?
There are 13g of fat per serving.
How many grams of protein are in each serving?
Each serving contains 3g of protein.
What are the total carbohydrates per serving?
There are 13g of carbohydrates per serving.
How do I crush the gingersnaps for the crust?
Place the gingersnaps in a 1-gallon freezer bag and crush them using a rolling pin until they become fine crumbs.
How much butter is used for the crust?
The recipe uses 5 tablespoons of melted unsalted butter.
How high should the crust go up the sides of the pan?
The crust should be pressed firmly into the bottom and about 2 inches up the sides of the pan.
Can I use a food processor to mix the filling?
Yes, a food processor or a mixer can be used to blend the cream cheese, sugar, pumpkin, and other ingredients until smooth.
How do I remove the cheesecake from the springform pan?
After chilling, run a knife around the edge between the cake and the pan, then carefully unlatch and remove the sides.
Is this recipe suitable for Thanksgiving?
Yes, this pumpkin cheesecake is inspired by Thanksgiving traditions and is ideal for fall occasions.
How much sugar is in the filling versus the crust?
The crust uses 1 tablespoon of sugar, while the filling requires 1 cup of sugar.
What type of pumpkin should I buy?
The recipe specifically calls for canned pumpkin puree, not pumpkin pie filling.