|
|
|
Pumpkin Cheesecake w/Brownie Crust
Cummulative Rating
Servings
Makes one 9 inch cheesecake
Difficulty
Involved |
Ingredients
For crust:
4 Tablespoons Earth Balance butter
2 ounces bittersweet chocolate, chopped
1/4 cup sugar
1 large egg, lightly beaten
1/4 cup gf flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup walnuts, finely chopped
For cheesecake:
4 ounces bittersweet chocolate, chopped
1-1/2 pounds Tofutti Better Than Cream Cheese, softened
1 cup sugar
4 large eggs, at room temperature
1-1/2 Tablespoons cornstarch
1 teaspoon vanilla extract
2 cups pumpkin puree (1 pound)
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
Pinch of ground cloves |
|
Directions
For crust:
Preheat oven to 325°F.
Lightly butter a 9-inch springform pan.
Bring a small amount of water to boil in a medium saucepan.
In a double boiler, over simmering water (water should not touch top pan) melt butter and 2 ounces of chocolate, stirring constantly. Remove chocolate mixture from heat and let cool slightly. Stir 1/4 cup sugar and 1 egg into chocolate mixture.
In a small bowl, whisk gf flour together with baking powder and salt.
Add flour mixture to chocolate mixture. Stir in chopped walnuts.
Spread batter in prepared springform pan and smooth surface with a spatula.
Bake for 10 minutes, or until risen and dry to the touch.
Set springform pan on a large sheet of foil and fold foil up around sides of pan.
For cheesecake:
Melt remaining chocolate in top of a double boiler over simmering water, stirring constantly. Remove from heat.
In a large bowl, using an electric mixer, beat cream cheese until smooth. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in cornstarch and vanilla. Add 1 cup of cheesecake batter to melted chocolate and stir well to blend.
Beat pumpkin puree, cinnamon, nutmeg and cloves into remaining cheesecake batter.
Pour 3/4 of pumpkin cheesecake batter over brownie crust.
Check chocolate mixture to see that is thin enough to spread. If it is too thick, re-heat it in microwave for 10 seconds. Pour chocolate batter on top of pumpkin cheesecake batter. Spoon remaining pumpkin cheesecake batter on top of chocolate batter. Use a table knife to make a few decorative swirls, being careful not to over-swirl.
Set springform pan in a medium roasting pan. Add enough hot water to roasting pan to reach halfway up side of springform pan.
Bake pumpkin cheesecake at 325°F for 1-1/2 hours, or until it is firm around edges but slightly jiggly in center. Turn oven off, prop oven door open and let cheesecake stand in water bath in warm oven for 1 hour, or until completely set.
Remove pumpkin cheesecake from water bath and refrigerate until thoroughly chilled, at least 4 hours or overnight.
Remove foil and springform pan ring from cheesecake. Carefully transfer cheesecake to a platter, cut into wedges and serve. |
|
|
Tips
|
We used the Gluten Free Pantry’s Country French Bread Mix as a straight substitution for flour, Earth Balance butter, Tofutti Better Than Cream Cheese and Scharffenbergers chocolate. |
|
|
|
|
ADVERTISEMENT
Casein-Free
All Categories
|
|
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
