Gluten-free Pumpkin Spice Cheesecake with Bourbon-Maple whipped cream and sugared pecans is a delicious fall dessert recipe.
Cheesecake is my all-time favorite dessert. I’ll take cheesecake over chocolate or regular cake any day.Well, unless the cake is carrot cake. But then again,CREAM CHEESE!Fall is my favorite time of year, so hello pumpkin! Cooking with pumpkin in February doesn’t have quite the same feel as it does during the Fall. So I can barely wait until September to start cranking out pumpkin recipes. This Gluten Free Pumpkin Spice Cheesecake is a perfect fall dessert. I’m not really a fan of traditional pumpkin pie. It seems just too pumpkin-y. Adding cream cheese to the pumpkin lightens it up. I used the Joy of Baking’s recipe, but adapted the crust to gluten free, by substituting gluten free ginger snaps for the graham cracker crumbs.
Adding chopped pecans gives the cheesecake a nice crunch factor. Each slice is topped with Emeril’s recipe for Bourbon Whipped Cream, but I substituted maple syrup for the sugar and then finished the edges with Sugared Pecans. You don’t have to get quite that fancy if you don’t want to. I just pressed the sugared pecans into the cake when I took it out of the springform pan and before it had a chance to cool completely.
Aside of topping the cheesecake, the Sugared Pecans also make a great Edible Gift!
- Gluten-free Gingersnap Crust
- 1 cup crushed Gluten free Gingersnap cookies
- 1/2 cup chopped pecans
- 5 Tablespoons unsalted butter melted
- 1 Tablespoon sugar
- Pumpkin Filling
- 2/3 cup light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- or use 1 teaspoon Pumpkin Pie Spice
- 1/4 teaspoon salt
- 2 8 ounce packages of full fat cream cheese at room temperature
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pure pumpkin puree (canned or homemade)
Pre-heat oven to 350 degrees F.
In a medium sized bowl, combine crushed gingersnaps, pecans, sugar and butter.
Press the mixture evenly onto the bottom of the prepared springform pan.
Bake 8-10 minutes or until set. Let cool.
In a small bowl, combine sugar, salt and spices.
In the bowl of an electric mixer on low speed, beat the cream cheese until smooth (about 2 minutes) Gradually add the sugar mixture and beat until creamy and smooth (1 to 2 minutes). Add eggs, one at a time, beating well after each addition, scraping down sides of the bowl each time.
Mix in the vanilla extract and pumpkin puree.
Pour the filling over the crust and place springform pan inside of a larger roasting pan. Fill roasting pan with boiling water 1/2 way up the sides of the springform pan.
Bake the cheesecake for 30 minutes, then reduce the oven temperature to 325 degrees F. and continue to bake the cheesecake another 10-20 minutes, or until the edges of the cheesecake are puffed, but the center is still a little wet and jiggles when you gently shake the pan. Total baking time 40-60 minutes.
After removing the cheesecake from springform pan, gently press sugared pecans around edge of crust if desired.
Top the cheesecake with a few sugared pecans.
- 1 egg white
- 1 cup sugar
- 1 Tablespoon water
- 1 pound pecan halves
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
Preheat oven to 250 degrees F. Grease baking sheet.
In a mixing bowl, whip together the egg white and water until frothy. In a separate bowl, mix together sugar, salt and cinnamon.
Add pecans to egg whites, stir to coat the nuts evenly. Remove the nuts, and toss them in the sugar mixture until coated. Spread the nuts out on the prepared baking sheet.
Bake at 250 degrees F. for 1 hour. Stir every 15 minutes. Cool.
- 1 cup heavy cream
- 1 Tablespoon bourbon
- 1 Tablespoon pure maple syrup
In a mixing bowl, whip cream until soft peaks form.
Add bourbon and maple syrup and whip another minute or two, to incorporate flavors.