Pumpkin Spiced Cheesecake with Animal Cracker Crust

Gluten Free

Pumpkin Spiced Cheesecake with Animal Cracker Crust

A wonderful fall treat for the family, or to wow your guests with at your next party!

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Ingredients

For The Crust:

  • 1 package Glutino Gluten Free Animal Crackers, crushed
  • 1/2 cup melted butter
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • pinch of salt

For The Pumpkin Cheesecake Custard:

  • 3 packages, 8 ounce cream cheese
  • 1 cup pumpkin puree
  • 5 eggs
  • 3/4 cup brown sugar, packed
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • pinch of salt

For The Butterscotch Sauce:

  • 3 tablespoons butter
  • 1 cup brown sugar, packed
  • 3/4 cup cream
  • 1 teaspoon vanilla
  • pinch of salt

Instructions

For The Crust:

  • Start with crushing the animal crackers. Easiest way to do this is by using a food processor and pulsing until they create a coarse powder. You can also crush them by putting them in a ziplock back and using a rolling pin, roll back and forth until the cookies are crushed into the coarse powder.
  • Combine all the dry ingredients in a bowl with the crushed animal crackers. Mix them thoroughly.
  • Pour your melted butter over the top and mix with your hands until all of the mix has become hydrated with the butter.
  • Put this mixture into a parchment lined and sprayed 8″ cake pan or springform pan. If using a springform pan, be sure to wrap the bottom in aluminum foil before putting your crust in. This step will help later on! Using a flat bottomed cup, press the mixture up the sides of the pan about 1″ all around and then press into the bottom.
  • Bake the crust for 10 minutes in oven at 300°F.

For The Pumpkin Cheesecake Custard:

  • Start with your ingredients at room temperature, especially the cream cheese!
  • In a mixing bowl, combine all of the cream cheese and pumpkin puree. Mix this either with a hand mixer or stand mixer, being sure to scrape down the sides and bottom a couple of times. You want these two ingredients to be fully combined.
  • Add in your eggs and again mix thoroughly, scraping the sides and bottom.
  • Add in the remaining ingredients and mix one last time.
  • Gently pour this mixture into the pre-baked crust. The custard will go above the line of the crust, which is ok!
  • Place the pan into a rimmed cookie sheet and place that all in the oven. Pour hot water into the cookie sheet to surround the cheesecake pan.
  • Bake at 300°F for 45 minutes to 1 hour. You can test if its done by jiggling it slightly. It should move slightly and not be perfectly set. If you gently touch the top of the cheesecake, it shouldn’t stick to your finger.
  • Leave the cheesecake in the hot oven and turn the oven off. Let it sit in there for 30 minutes to cool down and prevent cracking.
  • Take it out of the oven and let it set in the refrigerator over night.

For The Butterscotch Sauce:

  • In a medium saucepan, combine the butter and brown sugar. Over medium heat, melt this until the sugar is dissolved into the melted butter and it starts to bubble a little bit.
  • Very slowly and carefully (it’ll bubble up at you!), pour your cream in and mix. Keeping it over medium heat, stir the sauce until it all comes together and the bubbles look a bit like bubbling lava.
  • Remove from heat and stir in the vanilla and salt. This might bubble up a little bit again, so be careful.
  • Cool it down in the refrigerator and then spoon big spoonfuls over the top of the cheesecake.

 

Cut into pieces and serve with a sprinkling of almond slivers on top. Enjoy your gluten-free goodness!!