We know that there will always be those days when you cheat. SO we thought we’d give you this gluten free recipe to mix it up 😉 This amazing recipe was thanks to my sister, Cherine, and Bon Apetite Magazine. Feel free to make some alterations. Here are her alterations, in her words to make this gluten free dessert!
“It was the night before my girlfriends birthday. I wanted to do something for her, but funds were tight. As I was looking in our pantry it hit me. I had enough Thanksgiving items leftover to make her a cheesecake…a pumpkin cheesecake. She is allergic to almonds so the pecan crust was perfect.I started the process at 7pm, went through our nighttime routine with the kids while it was cooking, let it cool in the oven while the hubby and I watched the Flash, and put it in the refrigerator by 10pm to set overnight. *Note this doesn’t need a water bath. I even double checked a few other recipes to make sure I wasn’t missing a step.* The next morning I mixed the topping together and put it on the cheesecake right before serving it up. I grabbed all my co-workers and we surprised our dear friend Carol with a song and pumpkin cheesecake.
(Photo Credit: Cherine Thompson – AKA – Sister)
Gluten Free Pumpkin Cheesecake Recipe
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
4 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
For Crust: Preheat oven to 350°F. Finely pecans and sugar in processor. Add melted butter and blend until combined. Press crust mixture onto bottom and up sides of 9-inch-diameter springform pan with 2 1/2-inch-high sides.
For Filling: Using electric mixer, beat cream cheese and sugar in large bowl until light. Transfer 3/4 cup mixture to small bowl; cover tightly and refrigerate to use for topping. Add pumpkin, 4 tablespoons whipping cream, ground cinnamon and ground allspice to mixture in large bowl and beat until well combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes. Turn off oven and let cheesecake cool down in oven for an hour. Just leave it to deflate and settle.
Transfer cheesecake to rack. Run small sharp knife around cake pan sides to loosen cheesecake. Cool. Cover tightly and refrigerate overnight.
Bring remaining 3/4 cup cream cheese mixture to room temperature. Add 1 cup of whipped topping, 1 cup of sour cream to cream cheese mixture and stir to combine. I chose to level off my edges with a knife or you can press down firmly on edges of cheesecake to even thickness. Pour cream cheese mixture over cheesecake, spreading evenly. Spoon caramel sauce in lines over cream cheese mixture. Using tip of knife, swirl caramel sauce into cream cheese mixture. Release pan sides from cheesecake.