This pumpkin cheesecake is the perfect dessert for Thanksgiving and fall festivities. This recipe tastes just like the Olive Garden Pumpkin Cheesecake – only gluten free.
Prep Time: 20 minutes
Cook & Chill Time: 5-1/2 hours
Yields 10-12 slices
1 ½ cup gingersnap cookie crumbs
6 Tbsp unsalted butter, melted
3 pkgs (8 oz) cream cheese, at room temperature
1 cup sugar
1 tsp cinnamon
3/4 tsp ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 1/4 cup pumpkin puree
5 large eggs
1/2 cup heavy cream
gingersnap cookie crumbs
1. Grease a 9-inch spring form pan. Combine gingersnap crumbs and butter in bowl, mix well. Press mixture firmly into prepared pan and refrigerate.
2. Preheat oven to 350 degrees.
3. In large bowl, beat cream cheese, sugar and spices until smooth, light in texture. Add pumpkin puree and mix until just blended. Stir in eggs one at a time, scraping side of bowl after each addition. Stir in cream.
4. Pour batter into crust. Bake in preheated oven for 50 minutes. Let cheesecake remain in warm oven for another 45 minutes. Cover and refrigerate for at least 4 hours. Top each piece with whipped cream, cookie crumbs and caramel drizzle when serving. Enjoy!
Cheesecake will keep for 4-5 days in refrigerator and 2 weeks in the freezer. If you don’t have gluten free ginger snap cookies, simply crush regular short bread cookies into crumbs. The shortbread cookies will taste just as delicious for the crust.
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