Monday, November 16, 2009

Gluten-free Pumpkin Cheesecake

Thanksgiving is fast approaching and if you're anything like me you've already planned your holiday menu, ordered your turkey, and getting super crafty with the place settings. Last year I made a wheat-free dinner, using spelt breadcrumbs from New Seasons for stuffing and a gluten-free pumpkin cheesecake that was the hit of the night. It's so good, well, even my friend who doesn't like pumpkin pie raved about the cheesecake. This recipe isn't my own original, I found it on, just used Trader Joe's Gluten-free Ginger Snaps instead of regular. Easy peasy.

For those of you in the Portland area who are looking for a more traditional gluten-free pumpkin pie, go to New Cascadia Bakery on SE 6th and Market. Their pumpkin tart is absolutely delish, with a flaky I-can't-believe-it's-not-gluten-laden crust. Not sure if you can special order pies for Thanksgiving, but give them a call and ask. Don't forget to pick up some crusty bread for gf stuffing!

GF Pumpkin Marbled Cheesecake

Preheat oven to 350 degrees F°

* 1 1/2 cups crushed gingersnap cookies - Trader Joe’s Gluten-free
* 1/2 cup finely chopped pecans
* 1/3 cup butter, melted

* 2 (8 ounce) packages cream cheese, softened
* 3/4 cup white sugar, divided
* 1 teaspoon vanilla extract
* 3 eggs
* 1 cup canned pumpkin
* 3/4 teaspoon ground cinnamon
* 1/4 teaspoon ground nutmeg

1. In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom of a 9" springform pan, going up the sides about 1". Bake 10 minutes in the preheated oven. Set it aside to cool.

2. In a medium bowl, mix together the cream cheese, 1/2 cup sugar, and vanilla just until smooth. Mix in eggs one at a time, blending well after each. Set aside 1 cup of the mixture. Blend 1/4 cup sugar, pumpkin, cinnamon, and nutmeg into the remaining mixture.

3. Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.

4. Bake 55 minutes in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow to cool before removing pan rim. Chill for at least 4 hours before serving.
New Cascadia Bakery

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