Pumpkin Cheesecake with Gingersnap Crust
Author: Marla Hingley
Prep time: 20 mins
Cook time: 2 hours
Total time: 2 hours 20 mins
Ground up cookies make the perfect crust, then topped with spiced whipping cream - a combination that can't be beat!
  • 2 cups GF gingersnap or molasses cookies, ground
  • ⅓ cup butter or margarine, melted
  • 3 8oz pkgs. GF cream cheese, room temperature
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 Tbsp rice flour
  • 1 cup canned pumpkin purée
  • ¼ tsp salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp allspice
  • ⅛ tsp ginger
  • ⅛ tsp cloves
  • 1 tsp vanilla
  • 3 eggs, room temperature
Spiced Whipping Cream
  • 1 cup whipping cream
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • ¼ tsp cloves
  1. In the bottom of a springform pan*, cut a circle of parchment to fit the bottom.
  2. Grind up cookies using a food processor or a mallet to the size of fine crumbs. Mix with melted butter and press evenly into bottom of pan. Bake at 350°F for 12 minutes.
  3. For filling, beat cream cheese until smooth, then add sugar. Scrape down sides as needed. Add flour, mix well, then add in pumpkin, spices, and vanilla. Finally add in eggs, one at a time, mixing well after each addition until smooth.
  4. Pour into crust, set pan on top of a baking sheet and bake at 325°F for 55 minutes (on middle shelf). Turn off oven, and let sit inside for another 45 minutes. Remove from oven and allow to cool to room temperature.
  5. Cover and refrigerate overnight.
  6. Whip cream then add in vanilla and spices.
*For a thicker cheesecake use a 8-9" springform pan, for a thinner one use a 10-12" pan.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/pumpkin-cheesecake-with-gingersnap-crust/