The Recipe

Pumpkin Cheesecake With Gluten Free Gingersnap Crust

Name: Pumpkin Cheesecake With Gluten Free Gingersnap Crust
Prep time: 40 min
Cook time: 7 h
Total time: 7 h 40 min
Yield: 1 (131 g)
Ingredients: 1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps; 5 tablespoons unsalted butter, melted; 1 tablespoon sugar; 3 (8 ounce) packages cream cheese, room temperature; 1 cup sugar; 1 cup canned pumpkin puree; 3 large eggs; 1 teaspoon vanilla extract (not imitation vanilla); 1/2 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/8 teaspoon ground allspice; pecan halves, for garnishing

COOK TIME : 7 hoursPREP TIME : 40 minutes

From Food.com

Pumpkin Cheesecake With Gluten Free Gingersnap Crust

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Ingredients

DESCRIPTION

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.

INGREDIENTS