Wednesday, November 17, 2010

Pumpkin Pie Cheesecake with Pecan Crust

We were tired of the same old pie for the holidays so we decided to mix it up a bit. Pumpkin pie cheesecake is a new twist to the traditional pumpkin pie that is typically served. The beauty of this recipe is that the cake portion of this recipe does not require any ingredients that contain gluten.  It is naturally gluten free.

Photo courtesy of Olive Garden Menu
Did you know that Olive Garden has a Gluten Free Menu?

Crust:
1 1/2 cups Cookie Crumbs (I used Mi-Del GF Pecan Cookies)
3/4 cup Ground Pecans
1/4 cup (1/2 stick) Butter, Melted
2 Tablespoons Brown Sugar

Filling:
3 8-ounce packages of Cream Cheese (room temperature)
1 1/2 cups canned Solid Pack Pumpkin
1 1/2 cups Brown Sugar
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Vanilla Extract
1/4 teaspoon ground Cloves
3 large eggs

1/3 cup chopped Pecans

For Crust:
Preheat oven to 350 degrees.  Combine all ingredients in medium bowl and stir until moist clumps form. Press mixture into bottom and 1 inch up sides of a 9-inch diameter spring-form pan with 2 3/4 inch high sides.  Refrigerate crust while preparing filling.

For FIlling:
Beat cream cheese in a large mixing bowl until smooth.  Add pumpkin, sugar, spice, vanilla and cloves and beat until well blended.  Add eggs one at a time, beating until just incorporated before adding another egg.  Pour batter into crust (batter will extend above crust top).

Bake until top is golden and center is softly set, about 1 hour and 15 minutes.  Transfer pan to rack.  Cool completely.  Cover and chill over night.

Using small knife, cut around sides of pan to loosen cake.  Remove pan sides.  Garnish cake with pecans and serve. Print
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