My lovely aunt just posted a comment on Facebook
this week saying that she’s ready for summer to be over and autumn to
begin. I have to say, with the weather
we've been having here in Florida, I second that feeling.
While I may not be able to do anything
about the 100 degree temperatures or the seemingly endless rain, I can however
create an autumn-inspired cheesecake that can allow us to pretend that fall is
finally here…
You’ll
need...
Crust:
1 7oz package of gluten-free soft ginger cookies
You can either crush
the cookies by hand in a small bowl, pulse a few times in a food processor, or put them in a nut grinder, which is the method I used. I broke the cookies in half then ground them
on the 'fine' setting of my nut grinder.
Whichever method you choose, you will need to use all of the cookies
from the package.
After you’ve crushed the cookies you
should be able to just press them down into a greased 10” round spring form pan.
1
2/3 cups sugar
1/4 Cup + 2 TBSP Tapioca Starch
1
tsp nutmeg
2
tsp cinnamon
1
tsp clove
1
tbsp vanilla extract
3/4
cup pumpkin puree
Preheat oven to 325°F.
Beat in sugar, Spices, and vanilla extract, mixing well until all ingredients are completely combined.
Pour the mixture into the prepared spring
form pan and place the pan on a round cookie sheet (just in case you have any
spillage!). Put it into the oven and
bake for 1 hour and 15 minutes. Once the
cheesecake has finished baking, allow it to rest in the oven for another hour before
opening the oven door.
After that, take it out of the oven and place it on a hot pad, then put it in the fridge so it can finish cooling.
Time
for the glaze…
Salted Maple Almond Glaze
1
1/4 cup powdered sugar
1/2
cup maple syrup
1
tbsp almond extract
1/2
tsp Himalayan salt
In a small bowl, whip together one cup of
powdered sugar and all of the maple syrup. Mix until all of the powdered sugar is
combined and there’s no clumps left. Add
in the extract, remaining powdered Sugar, and salt then whip until smooth. Cover and place into the fridge until needed.
Once
your cheesecake has fully chilled (you may possibly need to leave it in the
fridge overnight), pour the glaze evenly across the top. Use a knife to cut the cheesecake, then serve
and enjoy the flavors of fall!
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