Pumpkin Cheesecake

Pecan Crust

1 cup gently toasted pecans

¾ cup brown sugar

½ stick salted butter, melted

9’’ springform pan, buttered

Pumpkin Cheesecake Filling

3 blocks gluten free cream cheese, room temperature

3 eggs, room temperature

1 cup of pure pumpkin puree

½ cup sugar

1 tsp gluten free vanilla extract

1 tsp nutmeg

2 tsp cinnamon

Preheat oven to 350 degrees

Crust

In a small saucepan over medium heat toast the pecans until fragrant, about 3-5 minutes. Add the pecans, brown sugar and butter to a food processor and mix until all ingredients are well combined and resemble sand (mixture will look a bit wet that is not a problem). Gently press pecan mixture into the bottom of a 9’’ springform pan, set aside.

Filling

In a stand mixer or a large bowl with a hand mixer, cream together cream cheese and eggs. Next add in pumpkin puree, sugar, vanilla extract, nutmeg and cinnamon, mix until all ingredients are incorporated and smooth. Finally pour filling into the pan over the crust.

Place cheesecake into the oven and bake for 1 hour. Take out and cool for 15 minutes and place in the refrigerator for at least 4 hours up to 2 days. Enjoy!!