Pumpkin Cheesecake with gluten-free graham crust

Oct 21

This is the smoothest, richest, most pumpkin-y cheesecake recipe I know. It will take you all the way through fall and would be a great addition to a Halloween party spread and is even fancy enough for a Thanksgiving table. The best part about cheesecake is that it can and should be made well ahead. Which means one less thing to do last minute while preparing for a gathering. And the secret ingredient…buttermilk!. It brightens the pumpkin flavor by adding just a slight tang. Happy Fall Y’all!

Pumpkin Spice Cheesecake with Gluten Free Graham Crust

Makes 1, 9-inch cheesecake, Serves 8-10

For the Crust

6 tablespoons unsalted butter, melted
2 cups gf ‘graham cracker’ style crumbs. (I like ‘Kinnikinnck Brand’ or Schar brands, both widely available in stores and online)
1/4 cup granulated sugar
1 tsp pumpkin pie spice (or 1/4 tsp each of cinnamon, ginger, cardamom, & nutmeg)

For the Cheesecake

4, 8-ounce packages cream cheese, softened
1 cup granulated sugar
1/4 cup packed light brown sugar
3 large eggs
1 can (15 oz.) pure pumpkin puree
1/3 cup buttermilk (or heavy cream)
2 teaspoons vanilla extract
2 1/2 tsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp each cardamom, ginger, nutmeg)
1- Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment. Tightly wrap the entire outside of the pan in foil, going at least halfway up the sides of the pan. This will prevent any water from your water bath from leaking into the cake while baking.
2- Make the graham cracker crumbs. Whiz up the grahams in a food processor or bash them in a zip-top bag with a rolling pin. Either method works. You just want to take those whole crackers and make them into fine ‘bread-crumb’ sized pieces.

3- In a medium bowl, stir together graham cracker crumbs, melted butter, granulated sugar and pumpkin pie spice until well combined. Press into the bottom and 1-inch up the sides of the prepared pan. Bake for 7-8 minutes. Cool on a wire rack for about 10 minutes.
4- Boil a large kettle of water for the water bath. (You ask, “Do I really need a water bath?” The answer is YES! It’s not scary, you can do this)
5- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine the softened cream cheese, granulated sugar and brown sugar until fluffy; about 3 minutes. Add in the eggs, pumpkin puree, and buttermilk (or heavy cream), and mix until fully incorporated. Scrape down the sides of the bowl as needed. Finally, add the vanilla extract and pumpkin pie spices and mix until well combined.
6- Pour the batter into your pre-baked crust. Place the cake pan into a larger baking dish and set on your oven rack. Pour the boiling water into the larger pan until it’s halfway up the side of the cheesecake pan. Gently finish sliding the cake into the oven without sloshing the water.
7- Bake for 1 hour. The edges will appear to be set, but the center will still have some jiggle to it. At this point, crack the oven door, turn the heat off, and let it rest in the cooling oven for 1 hour. After 1 hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to finish cooling completely. At this point you can also remove the outer foil ‘collar’. Once the cake is completely cooled, place it in the refrigerator overnight to fully set.
8- When you’re ready to serve the cake, carefully unsnap the outer spring-ring, then lift off the ring entirely. Using a large spatula lift the cake from its parchment base and onto your serving stand or platter. Garnish with whipped cream (shown), a shake of cinnamon or pumpkin pie space, or other festive decor of your choice.