Hold on to your hats ladies and gentlemen…. the Holidays are right around the corner! The need for quick go-to gluten free recipes for desserts abound with an increase in special family meals, entertaining and pot luck parties. Not to worry, I have your back with this no bake, pumpkin praline cheesecake. Seriously, this cheesecake is so quick and easy that even the busiest, most baking challenged person in the universe has no excuse to skip dessert. Oh, and did I mention that it tastes divine? And that it has the appropriate amount of “WOW factor” required for the Holidays?
If you happen to be a person who has hours upon hours to spend roasting pumpkins, making homemade gluten free graham crackers and churning your own butter then you might want to just skip on to other gluten free recipes. If, however, you are like the rest of the planet who realizes there are times when using great convenience products like Kinnikinnick’s gluten free graham style crumbs (thank you Kinnikinnick) and canned pumpkins are not only OK but necessary (hello… Holidays!) then by all means read on and enjoy!
Since the Holidays are jam packed with calories as well as fun festivities, I make my version a bit on the lighter side by using light whipped topping (aka Lite Cool Whip) and low fat cream cheese but if that isn’t an issue then go for it and use real whipped cream and full fat cream cheese.
Gluten Free No Bake Pumpkin Praline Cheesecake
Ingredients
Topping:
4 tablespoons unsalted butter
1 cup chopped pecans
1 pinch kosher salt
1 tablespoon brown sugar
Crust:
2 ½ cups gluten free graham style crumbs
1/3 cup sugar
¼ teaspoon kosher salt
½ cup (1 stick) unsalted butter – melted
Filling:
1 – 8 ounce packages cream cheese (low fat or regular) – at room temperature
1 – 15 ounce can of pure pumpkin (do not use pumpkin pie filling)
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
1/8 teaspoon freshly ground nutmeg
1/8 teaspoon kosher salt
½ cup sugar
1 cup heavy whipping cream, whipped to medium peaks with 1/2 cup confectioners’ sugar OR 1 – 8 ounce container whipped topping (regular, low fat or fat free) – thawed (do not add the 1/2 cup confectioners’ sugar if using whipped topping)
Directions
Prepare the topping. Line a baking sheet with a silicon baking mat or piece of parchment paper. Melt the 4 tablespoons of butter in a large skillet over medium-high heat. Add the pecans, salt and brown sugar and stir well. Cook for 2 minutes, stirring frequently. Pour the coated nuts onto the prepared baking sheet in a single layer and refrigerate until cooled, about 10 minutes.
Spray a 9 inch springform with gluten-free non-stick cooking spray and line the bottom with a piece of parchment or waxed paper. Spray the paper with some more cooking spray. Combine the crust ingredients, mix well and press firmly into the prepared springform covering the bottom and going up the sides of the springform.
Beat the cream cheese with a mixer until smooth. Add the pumpkin, cinnamon, cloves, nutmeg, salt and sugar and beat on medium speed until combined, scraping the bottom and sides of the mixing bowl at least once. With a spatula, fold in the whipped cream or whipped topping until no longer streaky. Pour into the crust.
Scrape the nuts off the pan with a spatula and top the cheesecake.
Refrigerate the cheesecake for 3 hours or up to 24 hours. Store leftovers in the fridge.
Want to know more about your favorite Gluten Free Recipe or how to avoid being bothered by Celiac with our range of Gluten Free Recipes which are made from Gluten Free raw material feel free to visit us at: http://www.simplygluten-free.com
Article Source: http://simplygluten-free.com/blog/2011/11/gluten-free-no-bake-pumpkin-praline-cheesecake-recipe.html
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