wheat free pumpkin cheesecake with salted caramel sauce

21 Nov

2 pkgs cream cheese, room temp  •  3 eggs  •  1 C pumpkin puree
1 3/4 C sugar  •  1/2 tsp pure vanilla extract  •  1 tsp vanilla bean paste
1/2 tsp pumpkin pie spice  •  1/2 tsp nutmeg 

pumpkin_cheesecake_blog
If the words ‘wheat free’ scare you and/or remind you of eating rice cakes and cardboard, I want you to consider making this DELICIOUS dessert for your family to try. I think it will become one of your family favorites, easily replacing the traditional pumpkin pie – in my opinion anyway. Maybe cheesecake just doesn’t appeal to your taste buds, well, I would venture to say that this pumpkin cheesecake is a step-up from your typical cheesecake, the wheat free crust, pumpkin, spices and salted caramel sauce are a refreshing change from the norm. I have already made this dessert several times in the last few weeks for different events and it has been a huge hit. Who knows – wheat free skeptics, you may even begin to dream about it.

Preheat oven to 325 degrees F.

Directions:
You will need a spring-form pan to start. First, prepare the wheat-free crust below using my wheat free flour recipe and then follow these directions to make the cheesecake filling. Using your electric mixer cream together the cream cheese and sugar. Once smooth then beat one egg in at a time on low. Add the pumpkin puree, pumpkin pie spice, nutmeg, vanilla and vanilla bean paste until combined. Pour pumpkin mixture into the cooled spring-form pan with the wheat free crust. Return pan into the oven to bake at 325 degrees F for about 45 minutes or until the center has puffed up or cracked some. While cheesecake is baking you can prepare your salted caramel sauce. Refrigerate and enjoy or freeze for later use. Drizzle salted caramel sauce on just before serving.

Serves 8

Wheat Free Crust
1 1/2 C wheat free flour (see my recipe)  •  1/3 C sugar  • 5-6 T butter, melted

In a small mixing bowl add the wheat free flour and sugar, melt butter and pour over top. Stir ingredients together to coat and dump in the bottom a spring-form pan. Press mixture into the bottom of the pan and evenly cover the entire pan. Bake at 325 degrees F for 5-7 minutes to set crust and then set aside to cool while preparing the filling.

Salted Caramel Sauce
1 C brown sugar, packed  •  1/2 C heavy cream  • 4 T salted butter  •  1 tsp sea salt  •  1 tsp pure vanilla extract  •  1 tsp vanilla bean paste

In a sauce pan over medium heat melt the butter, brown sugar and heavy cream. Stir the mixture until it begins to boil, add in the vanilla extract, vanilla bean paste and the sea salt. Lower the heat and allow the mixture to come to bubble, stirring occasionally until the mixture thickens, about 5-7 minutes. Allow to cool, pour in a jar and refrigerate. Serve with your favorite ice creams, pies, cheesecakes, cakes, fruit and more.

pumpkin_cheesecake_bite_blog

Notes: If you don’t have any vanilla paste at home no problem, you can use 1 vanilla bean or just leave it out. The vanilla bean just adds tiny bursts of extra vanilla flavor.

… hope you all have a happy Thursday! Hope you all will try this recipe, I’ll be serving this on Thanksgiving.

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2 Responses to “wheat free pumpkin cheesecake with salted caramel sauce”

  1. HLF November 21, 2013 at 12:17 pm #

    If only you could find someone willing to eat this…maybe someone in your immediate family?

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