Saturday, November 3, 2012

Pumpkin Cheesecake with Pecan Crust {Gluten-Free}

Wow! It has been a wild ride the last couple of weeks. We went back East to visit our families, narrowly escaped Superstorm Sandy on the way home, spent a night at the emergency vet with a sick kitty (she's fine now, thankfully) AND I started a new job! The new job is going well, though I've (re)discovered how tiring commuting can be. Still, I've managed to whip up a few yummies here and there.

One that I wanted to share are these mini-pumpkin cheesecakes:

 
They're made with a pecan crust, which makes them extra decadent -- and gluten-free!
 
I made them for a small get-together, so I went with minis (using my favorite mini-cheesecake pan) and that's the recipe that follows. But you can also make a full 10" pumpkin cheesecake by doubling the crust ingredients and tripling the filling. It would make a great addition to any Thanksgiving table!
 
Mini Pumpkin Cheesecakes with Pecan Crust
(Makes 12)
 
Ingredients:
For the crust
1 cup ground pecans
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
2 Tbsp. brown sugar
1 Tbsp. butter, melted
 
For the filling
1 (8 oz.) package cream cheese, softened at room temperature
1/4 c. brown sugar
1/2 c. pumpkin puree (or canned pumpkin)
2 Tbsp. heavy cream (or milk)
2 Tbsp. maple syrup
1 tsp. vanilla extract
1/4 tsp. ground cinnamon
1/8 tsp. ground ginger
1/8 tsp. ground nutmeg
1 whole egg
1 egg white

Preheat oven to 350°F.
In a small bowl, combine ground pecans, 1/4 tsp. cinnamon, 1/4 tsp. ginger and 2 Tbsp. brown sugar. Mix well. Pour melted butter evenly over the mixture and stir until evenly moistened.
Distribute mixture evenly into mini-cheesecake tins. Press into bottom of tins, making about a 1/8"-1/4" crust.
Bake at 350°F for 8-10 minutes.
Let crust cool completely.
Increase oven heat to 375°F.
In a large bowl, beat softened cream cheese on medium speed until smooth. Add 1/4 c. brown sugar, pumpkin, heavy cream, maple syrup, vanilla, remaining spices, whole egg and egg white. Beat again on low to medium speed until there are no lumps.
Divide and pour mixture evenly into mini-cheesecake tins.
Bake at 375°F for 14 minutes.
Cool at least 20 minutes before removing from pan. (Run a knife around the edges to release the filling, if needed.)
Refrigerate at least 4 hours before serving.
Enjoy!

3 comments:

David Macaulay said...

Congrats on the new job - great that you can find the time to whip up goodies like this too, and they are even gluten free!

Rita said...

Glad to hear you escaped Sandy. Anything pumpkin get my attention; these look real good.
Rita

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