Gluten Free Pumpkin Cheesecake
Description
How gorgeous is that!? This is my favorite recipe I’ve made to date. The creaminess factor is unreal. Actually superb… I think I’m in love. This pumpkin cheesecake is everything. It absolutely bursts with flavor- pumpkin, ginger, cinnamon and the texture is to die for!! I topped it with homemade chocolate and butterscotch sauces to add flavor and beauty. If you only have a 9 or 10” springform pan-no worries- simply double the recipe and follow the same instructions. I am so happy with how this cheesecake turned out, I hope you make it and love it too! Happy Fall Y’all!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 7 hours cooling time
- 1 hour cook time
Recipe
For the gingersnap crust:
6 ounces gluten free gingersnap cookies
3 tablespoons melted butter
1 tablespoon brown sugar
For the cheesecake filling:
12 ounces softened cream cheese
7 1/2 ounces (half can) pumpkin puree
1 egg plus 1 egg yolk, room temperature
1/8 cup (30g) sour cream
1/2 teaspoon vanilla extract
3/4 cup (150g) sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
For the chocolate sauce:
1/8 cup (12g) cocoa powder
1/4 cup (50g) sugar
Dash of salt
1/8 cup (30ml) cold water
1/2 teaspoon vanilla extract
For the caramel butterscotch sauce:
1/4 cup (57g) butter
3/4 cup (150g) brown sugar
1/8 teaspoon salt (if using unsalted butter)
1/2 cup (120ml) heavy cream, room temperature
1/2 teaspoon vanilla extract
For the gingersnap crust:
1. In a blender or food processor, grind the cookies until fine.
2. Add to a bowl and stir in melted butter and brown sugar.
3. Press into the bottom and up the sides of a 6 inch springform pan.
4. Refrigerate while you make the filling.
For the cheesecake filling:
1. Preheat the oven to 350°F.
2. In a medium bowl or bowl of stand mixer, beat the cream cheese and sugar until soft, scraping down the sides of the bowl as necessary.
3. Mix in the pumpkin puree, again scraping down the sides as needed. Add in the egg and egg yolk and mix until combined.
4. Beat in sour cream and vanilla extract.
5. With the mixer on low, add in cinnamon, ginger and nutmeg.
6. Add the filling to the springform pan.
7. Set the springform pan in a larger pan (I put it into a 9” cake pan) and then place the larger pan in a roasting pan. Bring a kettle or pot of water to a boil. Place the pan in the oven and then fill up the roasting pan with water until it is halfway up the sides of the larger pan.
8. Bake until just slightly jiggly in the center, it took about 60 minutes in my oven.
9. Turn the oven off, prop the oven door open slightly with an oven mitt and and let the cheesecake sit for another 15 minutes.
10. Remove the pans from the oven and allow the cheesecake to sit in the warm water at room temperature for 45 minutes.
11. Remove the cheesecake from the water bath and place on a wire cooling rack for 1-2 hours.
12. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
For the chocolate sauce:
1. Add cocoa powder, sugar and salt to a small saucepan. Whisk together until there are no more clumps.
2. Mix in cold water.
3. Bring mixture to a boil over medium heat. Reduce to a simmer for 30 seconds, stirring constantly.
4. Remove from heat. Allow to cool slightly then stir in vanilla extract.
5. Refrigerate until using.
For the caramel butterscotch sauce:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the sugar, salt and heavy cream and stir with rubber spatula until combined.
3. Bring to a simmer, then allow mixture to lightly bubble for 3 minutes untouched.
4. Remove pan from heat an allow mixture to sit for 1 minute before stirring in vanilla extract.
5. Pour into an airtight container. Do not scrape the sides of the pan. Allow to cool. It will thicken significantly as it cools.
6. Drizzle the top with caramel/butterscotch and chocolate sauce as desired then slice and enjoy!
For the gingersnap crust:
6 ounces gluten free gingersnap cookies
3 tablespoons melted butter
1 tablespoon brown sugar
For the cheesecake filling:
12 ounces softened cream cheese
7 1/2 ounces (half can) pumpkin puree
1 egg plus 1 egg yolk, room temperature
1/8 cup (30g) sour cream
1/2 teaspoon vanilla extract
3/4 cup (150g) sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
For the chocolate sauce:
1/8 cup (12g) cocoa powder
1/4 cup (50g) sugar
Dash of salt
1/8 cup (30ml) cold water
1/2 teaspoon vanilla extract
For the caramel butterscotch sauce:
1/4 cup (57g) butter
3/4 cup (150g) brown sugar
1/8 teaspoon salt (if using unsalted butter)
1/2 cup (120ml) heavy cream, room temperature
1/2 teaspoon vanilla extract
For the gingersnap crust:
1. In a blender or food processor, grind the cookies until fine.
2. Add to a bowl and stir in melted butter and brown sugar.
3. Press into the bottom and up the sides of a 6 inch springform pan.
4. Refrigerate while you make the filling.
For the cheesecake filling:
1. Preheat the oven to 350°F.
2. In a medium bowl or bowl of stand mixer, beat the cream cheese and sugar until soft, scraping down the sides of the bowl as necessary.
3. Mix in the pumpkin puree, again scraping down the sides as needed. Add in the egg and egg yolk and mix until combined.
4. Beat in sour cream and vanilla extract.
5. With the mixer on low, add in cinnamon, ginger and nutmeg.
6. Add the filling to the springform pan.
7. Set the springform pan in a larger pan (I put it into a 9” cake pan) and then place the larger pan in a roasting pan. Bring a kettle or pot of water to a boil. Place the pan in the oven and then fill up the roasting pan with water until it is halfway up the sides of the larger pan.
8. Bake until just slightly jiggly in the center, it took about 60 minutes in my oven.
9. Turn the oven off, prop the oven door open slightly with an oven mitt and and let the cheesecake sit for another 15 minutes.
10. Remove the pans from the oven and allow the cheesecake to sit in the warm water at room temperature for 45 minutes.
11. Remove the cheesecake from the water bath and place on a wire cooling rack for 1-2 hours.
12. Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.
For the chocolate sauce:
1. Add cocoa powder, sugar and salt to a small saucepan. Whisk together until there are no more clumps.
2. Mix in cold water.
3. Bring mixture to a boil over medium heat. Reduce to a simmer for 30 seconds, stirring constantly.
4. Remove from heat. Allow to cool slightly then stir in vanilla extract.
5. Refrigerate until using.
For the caramel butterscotch sauce:
1. Melt the butter in a medium saucepan over medium heat.
2. Add the sugar, salt and heavy cream and stir with rubber spatula until combined.
3. Bring to a simmer, then allow mixture to lightly bubble for 3 minutes untouched.
4. Remove pan from heat an allow mixture to sit for 1 minute before stirring in vanilla extract.
5. Pour into an airtight container. Do not scrape the sides of the pan. Allow to cool. It will thicken significantly as it cools.
6. Drizzle the top with caramel/butterscotch and chocolate sauce as desired then slice and enjoy!