Pumpkins, pumpkins, everywhere! I love pumpkin pie, and when Thanksgiving rolls around, I wanted to wow my crowd and try this fantastic alternative. Let's call it a new take on an old classic. It's beautiful, delicious and gluten free.
This recipe has three components, the crust, the filling and the topping. Each is easy to put together and really worth the effort. When finished, this will stay in the refrigerator for up to a week, but can also be put in the freezer and will keep for up to 6 months.
Start with the crust
2 sticks of melted butter
1 box of gluten free graham crackers (I like this one)
In a food processor add box of graham crackers, pulse until breadcrumb consistency. While pulsing, add melted butter, mix until coated. Pour into a 10 inch springform pan and press down evenly for crust. Bake at 350 degrees for 8 minutes, set aside to cool.
For the filling
4 packages, 8oz cream cheese
1 1/2 cup maple sugar or evaporated cane sugar
2 cups fresh or canned organic pumpkin
1 tsp. cinnamon
1 tsp. vanilla
1/2 tsp. salt
1/4 cup gluten free flour (I like this one)
In a stand mixer cream sugar and cream cheese
add eggs 1 at a time while mixer is running on low
add gluten free flour
add pumpkin, vanilla, cinnamon and salt
turn mixer on medium speed until all ingredients are combined
pour cheesecake filling into cooled crust
Line bottom of 10 inch springform pan with tinfoil. Place into a deep baking sheet and add 2-3 cups water to create a water bath. Bake in a 350 degree oven for 1 hour. Shut oven off and keep cheesecake in oven for an additional 20 minutes. Test center with a knife, if knife comes out clean when it is done, if some batter remains, put back in the oven for a few minutes.
For the topping
2 cups organic sour cream
1/2 cup maple sugar
1 tsp. cinnamon
Combine topping ingredients in a bowl and mix. Pour topping onto baked cheesecake (take out of water bath first) Place cheesecake back into oven on 300 degrees for 10 minutes. Cool and decorate.