Pumpkin Spice Cheesecake
2/3 C Gluten Free Pantry All Purpose Flour
1/2 tsp cinnamon
2 Tbs sugar
2 Tbs cold butter
Preheat oven to 350 degrees. Either in a mixer with a whisk attachment or by hand, whisk together the ingredients until they look like coarse sand. Even in my kitchenaid mixer, I had to finish this task with a hand whisk. Press into the bottom of a 9 inch springform pan. Bake 10 minutes, and allow to cool completely.
2 8oz pkg cream cheese, softened
3/4 C sugar
1 Tbs vanilla extract
1 C canned pumpkin
1 tsp pumpkin pie spice
Using either a mixer or by hand, combine cream cheese, sugar and vanilla until smooth. Add in eggs, one at a time, mixing after each egg. Add pumpkin and spices into the mixture, and blend until well mixed. Pour into the prepared springform pan.
Bake for 55 minutes at 350 degrees, adding 10 minutes at a time if the pie isn't set yet. The middle should puff up as it bakes, then will lay back down. Filling should be "set", meaning the cheesecake won't be really jiggly if you shake it a little.
To remove from the springform pan, run a knife around the edge of the pie BEFORE you open the lock on the side, and please wait until the pie cools before you take the sides off. It will make a huge difference, I promise :)
I topped my pie with cool whip and a dusting of nutmeg, you could get creative and make it pretty! Ours didn't last five minutes so we didn't mind the presentation.