This Gluten-Free Pumpkin Cheesecake is so creamy and delicious, no one will have any idea it’s gluten-free!
- 30 gluten-free crisp gingersnap cookies or gluten-free graham crackers
- 6 tablespoons unsalted butter, melted (3/4 stick)
- 32 ounces cream cheese, room temperature (4 8-ounce packages)
- 1 3/4 cups sugar
- 15 ounces pumpkin puree (1 can)
- 5 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon table salt
- 1 1/2 tablespoons vanilla extract
- 2 tablespoons Gluten-Free Flour Blend or tapioca starch
- Preheat the oven to 350 degrees F.
- Add the cookies or crackers to the bowl of a food processor, and pulse until crumbly. While pulsing, slowly add the melted butter, stopping occasionally to scape down the sides. Once thoroughly mixed, press the mixture into a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
- Remove from the oven and let cool completely while preparing the filling.
- Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
- In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the gluten free flour or starch and beat until incorporated.
- Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
- Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving.
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