Pumpkin-Spice Cheesecake

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

Ingredients

For the Crust

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

Cake
Dessert
Spicy
Gluten-free

Method

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