Sunday, November 20, 2011
Gluten Free Pumpkin cheesecake
1 1/4 cup gluten free graham crumbs
enough melted butter to barely hold crumbs together- start with 3 TBSP then add more if needed.
3 8 oz pkg. cream cheese - softened
1/2 cup packed dark brown sugar
15 oz pureed pumpkin (OR 1 15 oz can of pureed solid pack pumpkin )
1/2 cup REAL maple syrup
3 large eggs
2 TBSP cornstarch
1 TBSP GF pumpkin pie spice *We use epicure spices because they are gluten free
(or you could add your own blend of cinnamon, nutmeg,allspice and cloves to taste)
2 TSP pure vanilla extract
lightly oil a 9 inch spring form pan and preheat oven to 350.
mix crumbs and butter then press into bottom and slightly up sides of the pan. bake for about 10 mins or until it begins to lightly brown.
In bowl, blend remaining ingredients very well until smooth. pour into crust and bake until set
( 50-60 mins). cool on wire rack . cover and chill in fridge for 4-5 hours before serving. Decorate with pecans and drizzle each piece with a tiny bit of maple syrup immediately before serving, if desired.