Name: Pumpkin-Spice Cheesecake
Yield: Serves 12-14
Ingredients: 1 can (15 oz/470 g) pumpkin purée Candied pecan halves or plain pecan halves for garnish; ¼ teaspoon ground ginger; ¼ teaspoon ground nutmeg; ¼ teaspoon kosher salt; ⅓ cup (3 fl oz/80 ml) heavy cream; 2 tablespoons cornstarch; ¾ teaspoon pure vanilla extract; 1 teaspoon ground cinnamon; ¾ cup (6 oz/185 g) firmly packed brown sugar; 1 cup (4 oz/125 g) gluten-free gingersnap crumbs; 2 tablespoons firmly packed brown sugar; 5 tablespoons (2½ oz/75 g) unsalted butter, melted; 2 packages (8 oz/250 g each) cream cheese, cut into cubes, at room temperature; 1 cup (4 oz/125 g) pecan pieces; 5 large eggs, at room temperature

Preparation info

Serves
12-14

Difficulty
Medium

Appears in

Gluten-Free Baking

By Kristine Kidd

Published 2015

About

Luxuriously creamy, this rich cheesecake makes the flavors of pumpkin and spice shine through. It was inspired by my friend Karen—one of the best home bakers I know—and it’s a variation on a cake she once brought to a holiday party. The crumb crust is made with ground pecans and easy-to-find gluten-free gingersnaps.