Baked Pumpkin Cheesecake
Posted on 05/08/2010

INGREDIENTS

60 g butter, melted
3 x 250 g packets cream cheese, softened
150g or 3/4 cup gluten free biscuits
1/2 cup firmly packed brown sugar
1/4 cup firmly packed brown sugar
1/2 cup caster sugar
1/2 cup pecan nuts, finely chopped
1 teaspoon vanilla
3 eggs
1/2 teaspoon nutmeg
2 tablespoons thickened cream
1/2 teaspoon ground ginger
1 1/2 cups cooked mashed pumpkin
1 1/2 teaspoons cinnamon
1 tablespoon Vitarium gluten free plain flour
1 carton (300ml) sour cream
1/4 teaspoon salt
2 tablespoons brown sugar

STEP ONE

Base: Place biscuits into food processor until they resemble a fine crumb then combine biscuit crumbs, pecans, ¼ cup of brown sugar and 60g butter. Press into a greased 24 cm springform pan. Chill.

STEP TWO

Filling: Beat the cream cheese, sugars and vanilla using an electric mixer, until smooth. Beat in the eggs and cream until well combined. Add the pumpkin, sifted flour, spices and salt and mix on a low speed until well mixed. Pour filling into base and bake at 160°C for 50 minutes until just set. Allow to cool for 5 minutes

STEP THREE

Topping: Whisk together the sour cream and 2 tablespoons of brown sugar then pour over the top. Bake for a further 10 minutes then allow to cool completely in the oven with door ajar. Refrigerate for 3-4 hours before serving. Serve garnished with pecan nuts and drizzle with gluten free maple syrup.