GF Pumpkin Cheesecake

The original recipe calls for crushed up Cinnamon Chex as the crust, but they always seemed so mushy to me, so this year I tried the Kinnikinnick GF Graham Style Crumbs.  SOOO much better!

Crust:

1 1/2 cups packed Graham Style Crumbs

1/4 cup sugar

6 tbsp. butter melted

Combine ingredients and mix well. Grease bottom and sides of a 9 inch springform pan. Press crumb mixture onto bottom and 2 inches up side of prepared pan. Refrigerate for 1 hour. This was a very thin crust, if you prefer it to be thicker you may want to mix more, maybe even double the above.

Filling:

3/4 cup white sugar

3/4 cup canned pumpkin

3 egg yolks

1 1/2 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. ground ginger

1/4 tsp. salt

3 (8oz) pkgs. Cream Cheese

3/8 cup white sugar

1 egg

1 egg yolk

2 tbsp. whipping cream

1 tbsp. corn starch

1 tsp. GF Vanilla Extract

Optional one can of Dulce de Leche to apply to the top of the cheesecake after it is cooled.

Preheat oven to 350 degrees

1. Combine 3/4 cup white sugar, pumpkin, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside

2. Beat the cream cheese with an electric mixer until light and fluffy; gradually add 3/8 cup white sugar and mix well. Add the whole egg, remaining egg yolk and the whipping cream beating well. Add cornstarch and vanilla beat batter until smooth. Add pumpkin mixture and mix well. Pour batter into prepared springform pan with crust.

3. I placed my springform pan on a cookie sheet because some of the butter will leak out of the crust. Bake in preheated oven for 50-55 min. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn off the oven and open the oven door. allow the cake to remain in the oven for the next hour. This just prevents cracks in the top of the cake. 

4. Cover and refrigerate until ready to serve. I remove from the springform pan and then apply the Dulce de Leche to the top.