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Preparation
in 60 minutes
Cooking
in 95 minutes
- To prepare the crust: Use the ground nut and crushed shortbread cookie mixture as if it were graham crackers. Mix with butter, brown sugar and a dash of gluten-free flour. Press into Cheesecake Spring Form Pan.
- Bake for 10 minutes at 350 degrees. Preheat oven at 450. In mixing bowl cream together the cream cheese, sugar. When sugar mixture is creamed and fluffy add pumpkin. Add eggs one at a time. Add spices. Pour over nut crust.
- Bake at 450 for 15 minutes. Turn oven down to 350 and bake for 55 minutes, or until knife inserted in center comes out clean. Mix sour cream, sugar and vanilla together.
- Remove cheesecake from oven. Spoon sour cream mixture over top of cheesecake leaving room around the edge, covering any cracks. Return to oven and bake for another 15 minutes at 350. Remove from oven and let cool for one hour, then refrigerate. Best when refrigerated over night
Ingredients
1/4
cup
butter
1
cup
crushed walnuts
1/4
cup
brown sugar
4
packages
cream cheese
4
eggs
1 + 1/2
cups
sugar
2
tsp
vanilla extract
1
tsp
cinnamon
1/2
tsp
cloves, ground
1/2
tsp
ginger
1/2
tsp
nutmeg
1
cup
pumpkin puree
1/4
cup
sugar, granulated
1
cup
sour cream
1/2
tsp
vanilla extract
Nutritional & Dietary
Gluten free
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
