Gluten-free Pumpkin Cheesecake

Instructions

Prepare the crust:

Grease a 9" springform pan on the bottom.6 Preheat the oven to 350 °F (175 °C).
If not using a food processor, add everything but the butter to a large bowl and stir.
1 2/3 cups (153 grams) gluten-free oats, 1/3 cup (66 grams) coconut sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon salt, 1/4 teaspoon vanilla extract
Use a pastry cutter to incorporate the butter. You might need to use your hands to get it combined properly.
1/3 cup (75 grams) unsalted butter
If using a food processor, all you do is put everything into the bowl of a food processor. Process for about 30 seconds or until it easily holds together when pinched together.
Pat over the bottom of the prepared springform pan. Make sure to get the mixture over the lip at the bottom of the pan (if your type of pan has one).
Bake for 14 minutes or until lightly brown (prepare the filling while the crust bakes). Remove from the oven and let cool on a cooling rack while preparing the filling.

Prepare the filling:

In a large mixing bowl using an electric hand mixer, beat together the cream cheese, pumpkin, granulated sugar, brown sugar, pumpkin pie spice, vanilla and salt at medium speed until well combined. Beat in the sour cream on low.
24 oz (680 grams) cream cheese, 15 oz (425 grams) pumpkin puree, 3/4 cup (150 grams) granulated sugar, 1/2 cup (100 grams) dark brown sugar, 1 tablespoon pumpkin pie spice, 2 teaspoons vanilla extract, 1/8 teaspoon salt, 1/3 cup (80 ml) sour cream
Beat in the eggs, one by one, on low until combined, being sure not to overmix. Set aside for now.
3 large eggs

Prepare the water bath pan:

Do this once your cheesecake crust has cooled enough for you to handle the pan (about 10 minutes). Using heavy-duty, extra-wide foil, cut three pieces that are at least 14" long for your 9" springform pan.
Put one piece on a flat surface and put the cheesecake pan in the center of the foil piece.
Tightly wrap the foil around the sides. If any foil goes above the pan's edges, then fold those down a bit.
Repeat with the other 2 foil sheets for a total of 3 foil layers.
Get out a roasting pan large enough for your foiled-wrapped cheesecake pan.

Prepare the water bath pan:

Bring a kettle of water to a boil. How much you'll need depends on the size of your roasting pan. It's better to boil too much than boil too little, and then have to boil more. Should you not have a kettle, then bring water to a boil and then pour it into something that has a spout, which allows for easy pouring and will prevent water from splashing into the cheesecake.
Place the foil-covered pan into the empty roasting pan. Pour the cheesecake batter over the top of the pre-baked crust. Use a silicone spatula to smooth out the top.
Right as the water starts boiling, move the waterless roasting pan with the cheesecake in it onto the oven rack.
Very, very carefully pour the just boiled water into the roasting pan, pouring only about halfway up the sides of the cheesecake pan. Be careful that it doesn't splash onto the cheesecake batter.

Bake:

Bake at 350 °F (175 °C) for 50 minutes. When you tap the pan, it won't be totally set but won't be super jiggly.
Turn off the oven. Open the oven door halfway, and let the cheesecake sit in there for 45 minutes to prevent cracks from forming (that is the purpose of the water bath, but this is an easy step that will also help).
Remove from the oven, place on a cooling rack, and let the cheesecake come to room temperature, about 2 hours, before chilling for 8+ hours.
I let the cheesecake chill for 8+ hours and only then cover it up in order to prevent condensation from building up and dropping back down onto the cheesecake. Cover and keep refrigerated for up to 4 days. Can also be frozen for up to 3 months.

Notes

For the oatmeal cookie crust, if using a food processor, you can use rolled or quick oats. If making the crust by hand, you need to use quick oats.
Note that it's best to weigh coconut sugar! Some brands are light and coarse and some brands (like the one I use) are very fine and dense.
The oatmeal cookie crust is more graham cracker-like when using coconut sugar. Brown sugar works and is still delicious.
If you live outside of the US - you likely have a different type of cream cheese than in the US. US cream cheese is firmer and meant for baking, rather than the kind for toast, like in Europe. For 8 ounces (225 grams) of cream cheese, buy a 300-gram package (the stuff at Aldi, Lidl, etc. works just as well as Philadelphia), put it in the center of a clean tea towel or cheesecloth, and squeeze out the liquid until you have 225 grams of cream cheese. So for this recipe, buy 900 grams of cream cheese and squeeze out the liquid until you have 680 grams of cream cheese left.
If you don't have pumpkin pie spice, you can use 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves or allspice
I’ve made this crust several times and never had the butter leak out of the pan, but you might want to put a baking sheet on a rack on the bottom of the oven, just to be careful because a smoking oven is never fun.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Gluten-free Pumpkin Cheesecake

Ingredients

Oatmeal cookie crust:

For the filling:

Instructions

Prepare the crust:

Prepare the filling:

Prepare the water bath pan:

Prepare the water bath pan:

Bake:

Notes

Nutrition