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  • Scott Adams
    Scott Adams

    Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Carolyn Mann.


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    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.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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