Pumpkin-Spice Cheesecake

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

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.

Ingredients

For the Crust

1 cup (4 oz/125 g) pecan pieces
1

Dessert
Cake
Gluten-free
Spicy

Method

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch (23-cm)