Pumpkin Cheesecake
 
 
Ingredients
  • Crust:
  • 9 ounces gingersnap cookies, gluten free Speculoos (link above) or gluten free graham crackers. (about 4 cups, yielding about 1 ½ cups crumbs)
  • 4.5 ounces (¾ cup) white chocolate chips
  • 3.5 ounces (1/2 cup) packed dark brown sugar
  • 7 tablespoons unsalted butter, melted and still hot
  • Filling:
  • 3 8-ounce packages cream cheese, room temperature
  • 8 ounces ( 1 cup plus 2 tablespoons) white sugar
  • 1 15-ounce can pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • ¼ teaspoon allspice
  • ¼ teaspoon grated nutmeg
  • pinch of salt
  • 4 eggs
  • Whipped Cream Topping:
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons white sugar
  • A couple pinches of cinnamon, for dusting
Instructions
  1. For the crust, finely grind cookies, white chocolate chips, and brown sugar in food processor. Add butter and process until crumbs begin to stick together, scraping down bowl occasionally, about 1 minute. Wrap the outside of a 10-inch-diameter springform pan with 3-inch-high sides with a double layer of aluminum foil. Transfer crumbs to prepared pan. Wrap plastic wrap around fingers and press crumb mixture firmly up sides to within ½ inch of top edge, then over bottom of pan. Alternatively, use a measuring cup to evenly spread the crumbs throughout the bottom and sides of the pan. Store crust in refrigerator until ready to use.
  2. For the cheesecake filling, preheat the oven to 300 degrees F. Using electric mixer, beat cream cheese and sugar in large bowl until blended. Add pumpkin, vanilla, cinnamon, allspice, nutmeg and salt, and beat until blended, scraping down the sides of the bowl. Beat in eggs 1 at a time, occasionally scraping down sides of bowl.
  3. Pour the cheesecake batter into prepared crust and transfer pan to a large roasting pan. Fill pan with one inch of hot water and transfer to the oven. Bake for 1 hour 15 minutes, then turn oven off. Leave cheesecake in the hot oven for another hour.
  4. Remove from the oven, then transfer springform pan to a wire rack. Cool to room temperature, then transfer to refrigerator until well chilled, at least 4 hours and preferably overnight.
  5. To make whipped cream topping, beat heavy cream, vanilla extract and sugar in a stand mixer fitted with a whisk attachment on medium-high speed until stiff peaks form, about 3 minutes.
  6. Run a sharp knife between the crust of the cheesecake and the sides of the pan. Release pan sides and transfer cheesecake to serving platter. Spoon whipped cream on top of cheesecake and sprinkle with a dusting of cinnamon. Refrigerate until ready to serve.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-cheesecake/