Pumpkin Cheesecake

Always bring at least one thing you can eat.

The highlight of the meal was the pumpkin cheesecake. Even my dad enjoyed it (he doesn't like pumpkin). The recipe is gluten free and delicious.



Crust
1/2 cup Gluten Free Ginger Snap crumbs
1 1/2 cup Arrowroot Animal Cracker crumbs
1/4 cup melted butter
1/4 cup sugar

Use food processor to 'crumb' the cookies and mix with sugar and butter. Press into bottom and partially up the sides of springform (or straight sided cake pan). Bake in preheated 350 oven for 7-8 minutes. Set aside.

Filling
1 package Fat Free Philadelphia Cream Cheese - softened
1 package Neufchatel cheese - softened
1/8 cup granulated sugar
2/3 cup brown sugar
1 Tbsn Tapioca Starch
1 Tbsn vanilla extract
3 eggs
1 1/2 cup pumpkin puree (Libby's canned pumpkin)
3/8 tsp ground cinnamon
3/8 tsp ground nutmeg
3/8 tsp ground cloves

Stir sugars, spices and tapioca starch together. Cream cheese with sugar mixture. Add in vanilla and eggs. Mix until fully incorporated. Spoon in pumpkin and mix until just blended.

Pour into crust and bake at 350 for 30 minutes. Turn down oven to 340 and continue to bake for additional 20 minutes.