Pumpkin Cheesecake With Gluten Free Gingersnap Crust

Everybody loved this when i made it for my sister with celiac disease for thanksgiving; from the november 2003 issue of bon appetit." note that prep time below includes chilling time."

Steps

For crust: preheat oven to 350 degrees f.

Wrap outside of a 9-inch diameter springform pan with foil to catch drips.

Place midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin.

Measure out the 1 1 / 2 cups and combine them with the butter and sugar in a bowl.

Press mixture into bottom and about 2 inches up the sides of the springorm pan.

Bake crust about 5 minutes until slightly darkened.

Set aside.

Maintain oven temperature.

For filling: blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth.

Add pumpkin , eggs , vanilla , and spices.

Mix or process until very smooth , scraping down the sides of the bowl for a nice homogenous mixture.

Pour the filling into the crust.

Bake cheesecake until the center is set and edges begin to crack , about 1 hour and 5 minutes.

Cool in the springormpan on a rack.

Chill uncovered until cold , at least 6 hours.

Run a knife around between the crust and side.

Ingredients

gingersnap crumbs, unsalted butter, sugar, cream cheese, pumpkin puree, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground allspice, pecan halves