Sometimes you find recipes in the weirdest places. I didn’t expect to discover a super yummy (and easy) pumpkin cheesecake recipe in my People magazine last week. But who knew? It turned out really simple to make and really super yummy!
Cheesecake is really simple to make gluten-free, since all you have to be sure you’re careful of is the ingredients in the crust. Since this recipe calls for ginger snaps, going gluten-free is super easy with the help of the yummy Mi-Del Gluten-Free Ginger Snaps. I’d discovered these a while back, and they are super yummy all on their own but they make an even better crust for this fall-themed cheesecake. I used two bags of these.
I’ve found that using a measuring cup makes spreading crusts a lot easier than trying to do it with a spoon or something.
Whipped up the cream cheese, sugar, eggs and other stuff the recipe called for.
Added the pumpkin.
Talk about yum!
Poured it all into my springform pan, and stuck it in the oven. I added some water around the cheesecake in my roasting pan, even though this recipe didn’t call for it since I think having that moist heat does wonders for a cheesecake.
Here it is when it came out of the oven. Beautiful!
Once you let it cool fully on the counter, and then stick it in the fridge overnight, you get a little slice of fall heaven! Soooo good!
Spiced Pumpkin Cheesecake*
2 bags of ginger snaps
1/2 cup butter, melted
4 packages (8 oz each) of Philadelphia Cream Cheese, softened
1 cup sugar
1 can 15 oz pumpkin
1 tbsp cinnamin
1 tsp nutmeg
1 tsp vanilla
Heat oven to 325. Mix crushed ginger snaps and butter and press into the bottom of a 9-in springform pan. Beat cream cheese and sugar with mixer until blended. Add pumpkin, spices, vanilla and mix well. Add eggs, one at a time, mixing after each until well blended. Pour filling into crust and bake for 1 hour 30 min or until center is almost set. Remove from oven, and allow to fully cool on counter. Place in refrigerator over night. Remove springform pan sides and enjoy! *I changed a few things from the orginal recipe, so if you look it up online you’ll see I made a few minor edits.