A wonderful tasting twist on cheesecake, perfect for Thanksgiving!
This is not too sweet, pumpkin cheesecake is perfect for after your Thanksgiving meal. The crust is made with molasses cookies, but most any cookie crust would work. Just crumble up some cookies and use them in the crust. So easy and your guests will never guess it is gluten-free! This recipe was adapted to be gluten-free from a recipe I found in a Taste Of Home cookbook.
|Prep time||15 minutes|
|Cooking time||1 hour|
In a small bowl, combine cookie crumbs and sugar; stir in the butter. Press inot the bottom of a greased 9-inch springform pan. Bake at 350 degrees for 5 minutes. Cool on a wire rack.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, pumpkin and pumpkin pie spice; beat just until combined. Pour into crust.
Bake at 350 degrees for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to losen; cool 1 hour longer. Refrigerate until completely cooled (center will fall). Remove sides of pan just before serving.
|Diet Choices||gluten-free, corn-free, soy-free, nut-free|
|Tags||cheesecake dessert family holidays party potluck Pumpkin thanksgiving|