Gluten-free Pumpkin Cheesecake with Gingersnap Crust
www.litchfieldfarmersmarket.org
Gluten-free Pumpkin Cheesecake with Gingersnap Crust. Perfectly spiced and creamy, served from the Litchfield Farmers' Market.
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Ingredients
- 2 ½ to 3 cups gluten-free gingersnap cookies crumbled medium finely
- 3 tablespoons brown sugar
- 6- 8 tablespoons melted unsalted butter
- Pinch of salt
- 1 tablespoon softened unsalted butter
- 24 oz cream cheese, softened
- 1 cup brown sugar
- 1 ½ cups pumpkin puree
- ½ cup heavy cream
- ⅓ cup maple syrup
- 1 tablespoon vanilla extract
- ¼ teaspoon ground cloves
- ½ teaspoon ground allspice
- ¾ teaspoon ground cinnamon
- 4 large eggs
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