Gluten Free Pumpkin Cheesecake

23 Dec

It’s Christmas folks!  (as if you had missed the memo) And that means I’m going to be in the kitchen baking, cooking and making a giant mess for the rest of the day!  Yay!

Now that I’m Gluten Free, cooking has taken on a WHOLE new meaning.  It’s no longer as simple as it used to be.  I’m using things like Tapioca Starch and Xanthan Gum that I never knew even existed before.  Alas, if you find the right recipes and have the right tools at your disposal, cooking is still just as fun and delicious as it was when it was filled with Gluten.cheesecake

Gluten Free Pumpkin Cheesecake . . . my Christmas dessert

Crust:

1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted

For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool.

For the cheesecake filling:

16 ounces  cream cheese
14 ounces organic non-GMO silken tofu
1 cup cooked pumpkin (canned is fine)
2 teaspoons vanilla
1 cup packed light brown sugar
2 tablespoons tapioca starch
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt

Instructions:

Scoop the cream cheese, soft tofu, and pumpkin puree into the food processor bowl. Add the vanilla extract, sugar, tapioca starch, ginger, cinnamon and sea salt. Process until the ingredients form a smooth and creamy pudding-like filling.

Spoon the pumpkin cheesecake filling into the prepared pan. Spread the filling evenly and smooth out the top with a back of a spoon.

Place in the center of a pre-heated oven and bake for 55 to 60 minutes until golden brown. Turn the oven OFF. Leave the cheesecake in the cooling oven to set for one hour.

Remove the cheesecake from the oven and set it on a wire rack to continue cooling.

When cool, place a piece of parchment paper over the top of the pan and place an inverted dinner plate on top to keep condensation from forming and dripping onto the cheesecake.

Chill the cheesecake for several hours- overnight is even better.

Using a thin flexible spatula or plastic knife, gently loosen the sides of the cake from the Springform pan; release the spring and carefully remove the ring.

Use a thin sharp knife to slice the cheescake.
Cook time: 1 hour

Yield: Serves 10-12

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