Sunday, October 14, 2012

34 #SundaySupper Comfort Food: Gluten Free Pumpkin Cheesecake

gluten free, cheesecake, pumpkin

Hey everybody, it's Sunday and time for another #SundaySupper! Today's theme is comfort food, and features special guest is Lee Woodruff. She's a mother, author, and CBS This Morning contributor. Check out her latest book Those We Love Most, and join us in our twitter discussion this evening! Join our chat tonight 7pm by searching for the #SundaySupper hashtag on Twitter. My recipe for today is a gluten free pumpkin cheesecake. It's filled with pumpkin and fall spices such as cinnamon, nutmeg, and all spice. This recipe includes a higher ratio of spices than most other recipes, but I enjoy adding extra spice to cheesecake. I feel like it balances well with the cool richness of the cream cheese. Also, be sure to check out all the other #SundaySupper Recipes!



Gluten Free Pumpkin Cheesecake

Prep Time 20 minutes
Bake Time 50 minutes
Inactive Prep Time 4 hours or overnight
Requires: A springform pan, and a 3" deep baking pan the springform can rest in

Ingredients
1 1/2 cup Kinnikinnick Gluten Free Graham Cracker Crumbs
1/4 cup powdered sugar
6 tablespoons melted butter
16 oz cream cheese
2/3 cup light brown sugar
1 1/4 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp all spice
1 tsp gluten free vanilla extract
3 eggs
1 cup pumpkin puree

Steps
Preheat the oven to 350F. Line the sides of the springform pan with aluminum foil, and wrap tightly.

In a small bowl, mix the crumbs, sugar and butter together. Pour into the springform pan, and flatten into a crust on the bottom of the pan. Set the pan aside.

In a large bowl, whip the cheese until it is fluffy. Whip in the brown sugar and spices into the cream cheese until well distributed. Add the vanilla, and each egg one at a time, waiting to add the next egg until the previous is well mixed into the batter. Once all the eggs are added, pour the puree into the bowl and stir until the batter is consistently mixed.

Pour the batter into the springform pan, and then place the springform pan into the large baking dish. Fill the baking dish with water until it comes halfway up the side of the springform. This will create a water bath for the cake, and helps it cook evenly. Carefully place the pan in the oven, and bake for 30 minutes at 350F, then turn the oven down to 325F and bake for another 20 minutes, or until the cake slightly jiggles when agitated.

When removing the cake from the oven, be very careful. Not only are you removing a cake from the oven, but you're also removing a large pan filled with 300F water. Take your time and be sure to use proper protection when handling. Once the cake is out of the oven, remove from the water bath and place on a cooling rack. Do not remove it from the springform. Once the cake has cooled to room temperature, place it in the refrigerator, and let it chill for 4 hours or overnight. Remove from the pan and serve!

34 comments:

  1. It looks incredibly creamy! Cheesecake is a perfect antidote for a gloomy mood!

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  2. Creamy and dreamy! Your cheesecake looks amazing, TR! :)

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  3. Your cheesecake looks and sounds amazing! I'm up for anything pumpkin this time of year!

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  4. This looks so creamy!! Pumpkin cheesecake is my favorite kind of cheesecake.

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  5. I like a little extra spice! This pumpkin cheesecake looks and sounds great!

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  6. This looks yummy! I love having gluten free options pinned for when people come over who can't have gluten I can accommodate them. This looks like a winner for Thanksgiving.

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  7. Wow - it is packed with spices. Great gluten free recipe. Perfect for the fall season and Thanksgiving.

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    1. Definitely is, and it can definitely be dialed down for those who like less spice!

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  8. This is a perfect GF cheesecake recipe! YUM! I cannot wait to give it a try!

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  9. Love all the spices! Pumpkin is perfect with lots of extra spice!

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  10. I don't think there's anything more comforting than pumpkin cheesecake. Your recipe sounds perfect.

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  11. Gimme gimme gimme! Pumpkin ANYTHING is definitely comforting when it comes to fall dishes. This sounds amazing...

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  12. This is great, I have a friend with Celiac and I struggle with dessert. I will have to try this, yummy!!

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  13. Fabulous chessecake. I don't have celiac but I am what they call gluten sensitive. I've never delved too deep into GF baking yet but this makes me want to take the leap.

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  14. Cheesecake is my favorite dessert and in the Fall, I have to indulge in some pumpkin...a lot. That's for the great recipe!

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  15. this looks great! thanks for sharing. I will have to make this soon.

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  16. YUM! this pumpkin cheesecake looks fantastic!

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  17. Pumpkin cheesecake sounds like a perfect Thanksgiving treat. I tend to make the same dishes on Thanksgiving and have been thinking about trying something different this year.

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  18. I love pumpkin cheesecake and yours looks really, really good!

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  19. Yum! I'm sending this recipe to my aunt who is on a newly GF diet. She will love it!

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  20. Looks awesome I love how you made it without the crust on the side like normal pies.

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  21. Love cheesecake though never had a pumpkin one. Your version T.R. looks so decadent!

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  22. My husband loves cheesecake! He'd love this!

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  23. I love the spices you choose to use! Great selection! I wish I could grab through and have a bite! Thanks for posting!

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  24. I love extra spices in all my pumpkin dishes too! it's always fun learning how to make a dish gluten free. Thanks for sharing.

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  25. I love cheesecake! This looks delicious and perfect for the season. Being gluten free is a bonus!

    Jamie @ www.mamamommymom.com

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  26. Yummy ! All your GF recipes are. You make GF look so appetizing and that's a great thing ! This is a winner. Want to hook this to my Gf page too, but LOL am linking all your recipes :)

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  27. I can't wait to try this! I have a cousin who has been helping with my mom a lot lately--she loves sweets but is gluten intolerant--it would be great to surprise her with a treat like this!

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