Updated December 13, 2016.
Rich and creamy, Gluten Free Pumpkin Cheesecake--New York Style is a new holiday tradition your family and guests are sure to love!
Instead of the usual pumpkin pie for a traditional holiday dessert this year, we decided to try something new. After knocking around a few ideas, we finally agreed on Pumpkin Cheesecake.
Now, I’m not one who thinks I always have to create a new recipe. So, I searched all of my recipe books (I have a lot of cookbooks on my shelves) and didn’t find what I was looking for . . . not even a starting point.
So, I fired up my computer and did a thorough online search. It took me no time at all to realize there are as many renditions of “pumpkin cheesecake” as there are cooks who create these recipes, and no two were even similar, let alone having a common recipe formula . . . except for “pumpkin”.
What I was looking for was “real” cheesecake.
The answer is, to start with a fantastic base recipe as the foundation before building a new recipe.
Our all-time favorite cheesecake recipe is Cheesecake, New York Style, by the wife of Jeff Smith, author of, The Frugal Gourmet.
Not only is Mrs. Smith’s recipe no fail, it’s the next best thing to the famous cheesecake we enjoyed when we visited New York City some years ago. I guess Mrs. Smith would know what great cheesecake is, because she hails from Brooklyn!
So, I got busy and made a few changes, nothing major; replaced the graham cracker crust with a nut crust to eliminate the gluten, and then adjusted the amount of sour cream to accommodate the addition of pumpkin puree.
Then, I added an extra egg to help the softer ingredients set up and came up with a spice mixture to compliment this delectable velvety pumpkin creation.
I was very lucky this time; I got it right on the first try!
For a spicier cheesecake, kick it up a notch by adding ½ teaspoon cloves and ½ teaspoon allspice to the recipe below.
Enjoy this decadent holiday delight!
Time: 1 hour, 30 minutes
Servings: 8 to 12 depending on size of slice