Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF

September 23, 2013

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Pumpkin Cheesecake with Ginger Snap Crust - GFCFSF

A note about cooking with Daiya Cream Cheese. This product has a little tartness compared to normal cream cheese so you may want to add a LITTLE more sweetener, not a lot, just a small bit. Also, it's a little greasier, so reduce the oil in any recipe and it will work out fine.

For the Crust:
1 1/2 cups (7oz bag) Pamela's Simplebites Ginger Mini Cookie crumbs (or any ginger snap cookies)
1/3 cup sugar
4 tablespoons GFCFSF margarine, OR coconut oil, melted

For the Filling:
4 packages (8 ounces each) Daiya cream cheese, room temperature
1 1/2 cups sugar
2 teaspoons arrowroot or cornstarch
1 15 oz can pumpkin puree
2 tablespoons pumpkin-pie spice OR 1 tablespoon cinnamon, 2/3 teaspoons ground ginger, 2/3 teaspoons nutmeg, 1/2 teaspoons ground allspice and 1/2 teaspoons ground cloves
1 tablespoon GF vanilla extract
1/2 teaspoon salt
4 large eggs, room temperature

Preheat oven to 350 degrees, with rack in center. Assemble a 9-inch springform pan, with the raised side of the bottom part facing up.

Make the crust: Whirl the cookies in a food processor or place them in a ziploc and crush them with a rolling pin or coffee cup until fine. In a medium bowl, mix cracker crumbs, sugar, and margarine/oil until moistened; press firmly into bottom of pan. Bake until golden around edges, 10 to 12 minutes.

Make the filling: With an electric mixer, beat cream cheese and sugar on low speed until smooth; mix in arrowroot (do not overmix). Add pumpkin puree, pie spice (or spices), vanilla, and salt; mix just until smooth. Add eggs one at a time, mixing until each is incorporated before adding the next.

Place springform pan on a rimmed baking sheet. Pour filling into springform, and gently smooth top. Transfer to oven; reduce oven heat to 300 degrees. Bake 45-60 minutes or until BARELY jiggly. Turn off oven; let cheesecake stay in oven 2 hours more (without opening).

Note: This cake will raise way up, then collapse back down when done. If you are concerned with the top browning too quickly, lightly tent with foil.

Remove from oven; cool completely. Run knife around edges to release cake from pan. Cover with plastic wrap; refrigerate until firm, at least 4 hours. Unmold before serving.

Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF
Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF

Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF
Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF

Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF
Pumpkin Cheesecake with Ginger Snap Crust – GFCFSF