Cummulative Rating Servings
Makes 1 9-1/2 inch cheesecake. Difficulty
Medium
Ingredients
2 cups gf cookie crumbs (try Pamela’s Pecan Shortbread Cookies) 1/3 cup melted unsalted butter Three 8 ounce packages gf cream cheese, softened 1 cup sugar 1/2 cup gf brown sugar 3 large eggs, lightly beaten One 15 ounce can pumpkin puree 1/4 cup heavy cream 1 Tablespoon gf vanilla extract 1 teaspoon cinnamon 1 teaspoon ground ginger 1/2 teaspoon freshly ground nutmeg 2 cups gf sour cream, at room temperature
Directions
Preheat oven to 325°F.
Butter a spring form pan and coat lightly with gf flour.
In a medium bowl, toss gf cookie crumbs with melted butter until evenly moistened. Press crumbs into bottom of prepared pan and set aside.
In a large bowl, using an electric mixer, beat cream cheese until smooth. Beat in 3/4 cup of sugar and brown sugar. Add eggs, one at a time until mixture is thoroughly combined.
In a medium bowl, combine pumpkin puree, heavy cream, 1 teaspoon vanilla, cinnamon, ginger and nutmeg.
Add pumpkin mixture to cream cheese mixture. Beat until combined.
Pour cheesecake batter into prepared pan. Place in center of oven and bake for about 70 minutes, or until edges are firm and center of cheesecake is set.
In a small bowl, combine sour cream with remaining 1/4 cup sugar and 2 teaspoons vanilla. Spread sour cream mixture over top of cheesecake and continue to bake for an additional 10 minutes.
Transfer cheesecake to a rack and let cool for an hour.
Refrigerate cheesecake for at least 4 hours or overnight before serving.
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