Pecan Pumpkin Cheesecake
Pumpkin pie is the quintessential Thanksgiving dessert. It has held a longstanding place on American tables each November for decades.
Like many others, my own circle of family and friends has come to know a loved one with dietary restrictions that limit the joy of feasting on treasured holiday recipes like the rest of the family. This year, I decided to create a pumpkin pie that was delicious and indulgent, yet included a crispy, delicious crust that is 100% gluten-free.
Hello Pecan Pumpkin Cheesecake! The creamy filling has the familiar spiciness and creamy texture of a pumpkin pie. But the flavorful, crunchy crust is made with toasted ground pecans instead of wheat flour. Sweetened with brown sugar, flavored with pure vanilla, and bound with melted sweet butter, you’ll be dreaming of the next pie you can create with this easy, decadent, and crunchy crust.
The crust and pie can be made one day ahead of time and refrigerated.
Pecan Pumpkin Cheesecake
Makes 16 thin slices
Ingredients
For the crust
1 1/2 cups (6.5 ounces) roughly chopped pecans
2 tablespoons brown sugar
2 tablespoons softened unsalted butter
2 teaspoons pure vanilla extract
For the filling
2 cups (1 15-ounce can) plain pumpkin purée
8 ounces cream cheese
1/2 cup brown sugar
1/2 cup finely ground polenta or cornmeal*
1/4 cup plain Greek-style yogurt or sour cream
2 eggs
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
Pinch salt
Instructions
For crust:
In the bowl of a food processor, pulse pecans with butter, sugar and vanilla. Scrape down the bowl a couple of times. The nuts should be fairly fine but still crumbly, not a paste. They should hold together when pressed between fingers. Preheat oven to 350º.
Pat nut crust into the bottom of a 9-inch spring form pan. Bake in a preheated oven for 10 minutes. Edges will just start to brown lightly. Remove from oven and set aside to cool.
Add 2 cups of hot water to a round or square cake pan. Place the pan on the lower oven shelf**.
For filling:
Add remaining ingredients to the bowl of the food processor.
Process or blend just until smooth. Pour into crust. Spread out evenly and place in the oven on the shelf above the cake pan with water. (The steam will help to minimize cracking of the cheesecake top.)
Bake cheesecake for 30 minutes or until the filling is just set. Turn off the oven. Open the oven door halfway and allow the cheesecake to cool in the oven. (This will also help minimize cracking top.) Remove cheesecake from the oven. Cover with plastic wrap
and refrigerate for 4 hours before serving.
*Cornmeal, rather than white flour, is used to bind the cheesecake filling, making this a
gluten-free dessert.
**The steam will minimize cracking of the top of the cheesecake.
