Saturday, November 23, 2013

Pumpkin Cheesecake....Gluten free if you wish

This recipe makes 2 family size pies or 1 bakery spring-form huge impressive cheesecake.
I like the family pie plate sized cheesecakes, because I can keep one for the family and share one.
Or.....keep 2....or share get the idea.
I made this recipe for our annual Wellness Center Thanksgiving reviews ever!  This is a keeper!!!

1 1/4 cups of ginger snap cookie crumbs If baking for gluten free friends, I use gluten free cookies found at publix.  Also there are some great organic cookie options as well.  (give them a whirl in a food processor)
1/4 of sugar (optional)
4 tablespoons of melted butter

Cheesecake amazingness:
4 packages (8oz each) cream cheese (room temp and soft)
1 cup sugar (I use Zulka cane sugar.)
6 large eggs
3 Tablespoons oat flour or wheat flour (both have proven successful)
2 Tablespoons pumpkin pie spice
1/2 teaspoon salt
1 cup of canned pumpkin

 Preheat oven to 350. Bake these on the center rack.

Combine cookie crumbs in a bowl with butter and optional sugar. Press into 2 9" pie plates or onto the base of the spring-form pan.   Bake until golden around edges, 10-12 minutes

Beat cream cheese with electric mixer until smooth.  Add sugar.  Sprinkle the flour, spice  and salt into the creamy goodness.  Combine well.  Add pumpkin puree.  Mix just until smooth.  Add eggs.  Mix until they are well blended into the mixture.

Divide filling into 2 pie plates.  Or after placing the ring onto the spring form base pour onto crust base.  Smooth the top and place into oven.  Bake at 300 for about 30-40 minutes.  If baking large cheesecake, turn off oven and leave it in hot oven for an additional 2 hours.

Remove from oven and cool completely.  Cover with plastic wrap and chill completely before serving.

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