Celiac Disease & Gluten-free Diet Information at Celiac.com - http://www.celiac.com
Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free)
http://www.celiac.com/articles/966/1/Pumpkin-Cheesecake-with-Butter-Pecan-Crust-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.

In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.

I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Carolyn Mann. Preheat oven to 350F. Crust Ingredients: 1 ¼

This recipe comes to us from Carolyn Mann.

Preheat oven to 350F.

Crust Ingredients:
1 ¼ cup finely crushed gluten-free graham crackers
½ cup finely chopped pecans
2 tablespoons melted butter

Crust Directions:
Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling

Filling Ingredients:
2/3 cup non-fat plain yogurt
2 (8 oz) packages light cream cheese softened
1 ¾ cups canned pumpkin
2 eggs
½ cup sugar
½ cup brown sugar
1 ½ cups nonfat evaporated milk
2 teaspoon ground cinnamon
¼ teaspoon ground cloves
1 teaspoon ground ginger
1/8 teaspoon salt
1 teaspoon vanilla

Filling Directions:
In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped.

Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional).

Makes 16 servings.