Creamy Gluten Free Pumpkin Cheesecake

glutenfreeonashoestring.com

JMed

subheading: FOR THE CRUST:

1 ½ cups ( 300 g) gluten free crunchy cookie crumbs like our gluten free graham crackers

6 tablespoons ( 84 g) unsalted butter melted

subheading: FOR THE CHEESECAKE FILLING:

24 ounces ( 3 8-ounce packages) packaged (block) cream cheese at room temperature

2 tablespoons ( 18 g) all purpose gluten free flour blend (I used Better Batter; click thru for appropriate blends)

1 cup ( 200 g) granulated sugar

1 tablespoon ( 21 g) unsulphured molasses

3 ( 150 g (weighed out of shell)) eggs at room temperature, beaten

1 teaspoon pure vanilla extract

1 cup ( 225 g) pure canned pumpkin puree

3 teaspoons pumpkin pie spice

subheading: FOR THE (OPTIONAL) CHOCOLATE TOPPING:

4 ounces bittersweet chocolate chopped

¼ cup ( 2 fluid ounces) heavy whipping cream

Directions at glutenfreeonashoestring.com

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