Pumpkin pie meets New York style cheesecake, gluten-free style! ♥
Crust:
1 1/2 c. crushed GF sugar cookies
1 c. finely chopped pecans
1/2 t. ground cinnamon
4 T. melted butter (1/2 stick)
Filling:
3 8 oz, packages of cream cheese, room temperature
1 15 oz. can of pureed pumpkin
3 eggs
1/4 c. sour cream
1 1/2 c. sugar
3/4 t. pumpkin pie spice
2 T. cornstarch
1 t. vanilla extract
In a medium bowl, combine cookie crumbs, pecans and cinnamon. Mix in melted butter. Press mixture along the bottom and sides of a 9 inch springform pan. Set aside.
Beat together cream cheese, pumpkin, eggs, sour cream, sugar, pumpkin pie spice, cornstarch, and vanilla extract until creamy and well-combined. Pour mixture into crust. Spread out evenly, then bake in preheated 350 degree oven for 1 hour, or until center is set. Remove from oven and let cool for 15 minutes or more. Then cover and refrigerate for 4 hours.
Serve chilled slices with whipped cream.
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