I follow a most sublime blog called “GF and me” which was created by a wonderful lady with her husband when he became a coeliac sufferer. I eagerly await each of her posts as she has created wonderful recipes and gluten free pastries that have bought me back from the brink of despair at ever making decent gluten free pastries ever again for my partner who is also a coeliac sufferer. Here is a link to her blog and her delightful recipes 🙂
Pumpkin Pie Cheesecake
For the base.
1 1/2 cups of Gluten Free biscuit crumbs
( I used a packet of Butterfingers Gluten Free Macadamia Shortbread and a half packet of Freelicious brand Frollini Italian milk cookies)
1/4 cup Butter (or non dairy equivalent if you need)
1/4 teaspoon Cinnamon
1/8 teaspoon ground ginger
Mix the biscuit crumbs and spices together and add the melted butter and mix till combined. Press into a 9 inch (I used a 22cm) spring form pan. Refrigerate base whilst making filling.
For the filling.
750gm Cream cheese, softened
1/2 cup of sugar (I used Raw caster sugar)
1 cup of Pureed Pumpkin
1/8 teaspoon Nutmeg
1/2 teaspoon Cinnamon
Preheat your oven to 350 degrees Fahrenheit ( Equals 170-176 degrees Celsius)
Blend cream cheese and sugar till lump free. Blend in eggs, one at a time, then spices and pureed pumpkin.
I took the step at this point of fitting my whisk attachment to my Kenwood Chef and gave the mix a good whipping to eliminate any white lumps and then poured the filling over the top of my crumb base. The cheesecake rose up like a souffle on cooking and was extremely light and fluffy on eating 😀
Bake your delicious cheesecake for 50 minutes or until just set.
Yes, it will crack on cooling but only a little and it certainly didn’t affect the taste in any way.
Leave it to cool completely before refrigerating. Tastes great left till next day but we couldn’t wait that long 😀
This is even better served with Pecan nuts either toffee or just roasted and a dollop of cream but we like it just as is.