Today is Thanksgiving. It is a time to celebrate the love between family members and friends over a delicious meal of turkey. It is a time to relish in the fruits of the harvest and cook up some delicious meals that warm the belly and tantalize the taste buds.
Becoming gluten free a few years ago, changed the way that I cook and prepare my Thanksgiving fest. Stuffing no longer contains breadcrumbs, gravy no longer contains flour and my pie crusts are no longer store bought. I have tried many recipes to create the perfect pumpkin pie crust over the years, but each time, it has resulted in a crumbling mess. After years of playing around in the kitchen, I learned that crushing gluten free cookies and mixing it with a bit of butter, I can create a delicious cookie crust perfect for cheese cake.
1 box of Gluten free graham cracker cookies
1/2 cup of melted butter
3/4 cup of white sugar
1 can of pure pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2.5 packages of Cheesecake
1 Tbsp of vanilla
Step 1: Preheat oven to 350 F
Step 2: Using a food processor, grind up the cookies into a fine crumble.
Step 3: Melt butter, mix with cookie crumbs and press into the bottom of a spring form pan.
Step 4: Beat cream cheese with 1/2 cup of sugar until smooth.
Step 5: Add 1 egg at a time and blend, until all three eggs are added.
Step 6: Remove 1 cup of plain batter and set aside.
Step 7: Add spices, pumpkin and 1/3 cup of sugar. Blend well.
Step 8: Pour half the pumpkin batter on top of the cookie crust. Pour 1/2 cup of plain batter on top of the pumpkin batter. Pull a knife through the two batters, blending them together into a marble pattern.
Step 9: Repeat step 8 with the rest of the batter.
Step 10: Place in oven for 45 minutes. I like to include a bowl of water to help the cheese cake from cracking.
Step 11: Remove cheesecake when the edges begin to brown and only the center of the cheesecake is wobbly.
Step 12: Let cool then place in fridge for four hours.