Warm Hug Pumpkin Cheesecake

The recipe is from here-- minus all the condescending "use only organic corn starch" business. Here's my annotated version:


Ingredients

2 cups ground gluten-free ginger snaps (you can also use nuts if you're not allergic)

3 tablespoons melted butter substitute

1 can pumpkin puree

12 oz cream cheese

1/2 cup maple syrup

1/2 cup brown sugar

2 tablespoons cornstarch

1/2 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

Directions

Preheat to 350°.

Break up ginger snaps in a food processor and grind until you have 2 cups. Mix with butter until there's some sort of workable crust.

Line an 8” square pan with parchment paper (or the bottom of a spring form pan if you want it round). Press the cookie mixture into the bottom of the pan.

Wash and dry your food processor.

Put the remaining ingredients into the processor and blend until completely smooth.

Pour the pumpkin mixture on top of the cookie crust.

Bake for 50 minutes or until the center looks done.

Allow to cool for 30 minutes (in the oven so it doesn't sink) and then refrigerate for 3 hours before cutting.

Side note: it's really hard to tell when a cheese-cake is done. The only way you can tell is when it's over-done and the top cracks. It's supposed to be wobbly, so just kind of... guess. It's not like there's eggs or anything, so it's fiiiiiiiiiiiiiine!

I also made a batch of these in little cupcake tins, and they were fantastic.


-Jezebel