GLUTEN FREE PUMPKIN CHEESECAKE

GLUTEN FREE PUMPKIN CHEESECAKE
Serves 14-16

Special Equipment: 8-inch springform pan
8-quart pressure cooker
Aluminum sling

INGREDIENTS:

FOR THE GINGERSNAP CRUST:

• 125 grams gluten-free gingersnap cookies (about 20 small cookies)
• 45 grams pecans (about 1/3 cup)
• 60 grams brown sugar (4 Tablespoons)
• 60 grams butter, melted (4 Tablespoons)

FOR THE FILLING:

• 278 grams brown sugar
• 3 Tablespoons pumpkin pie spice
• 2 packages (8-ounce pkgs, 16-ounces total) full-fat cream cheese, room temp
• 8-ounces mascarpone cheese, room temp
• 3 large eggs
• 1 15-ounce can pumpkin puree
• 2 Tablespoons heavy cream
• 1-1/2 teaspoons fresh orange zest
• 1 teaspoon kosher salt
• 16 Pecan halves for garnish, optional

METHOD:

FOR THE CRUST:

1. In a blender or food processor, combine gingersnaps and pecans; process until crumbly
2. Add brown sugar and melted butter and pulse a few times to blend
3. Place crumb mixture into a prepared springform pan (bottom is spritzed with a bit of cooking spray), and press mixture evenly over the bottom of the pan
4. Refrigerate until ready to use (at least 30 minutes)
5. Make an aluminum foil ‘sling’ to lower and raise the cheesecake in and out of the cooker; set aside

FOR THE FILLING:

1. In a medium bowl, mix brown sugar and pumpkin pie spice; set aside
2. In a standmixer fitted with paddle attachment, blend cream cheese and mascarpone until smooth and creamy; scrape down the sides and bottom of the bowl occasionally
3. Add brown sugar mixture and beat until smooth
4. Add eggs one at a time and beat well after each addition
5. Add the pumpkin puree, cream, orange zest and salt; mix well. Refrigerate filling for about 20 minutes
6. Remove crust from refrigerator and wrap the bottom and sides in aluminum foil
7. Remove filling from refrigerator and pour into prepared pan
8. Add 2 cups water to the pressure cooker; if your cooker came with a stand, place it on the bottom of the cooker. If you don’t have a stand, you’ll need something to elevate the cheesecake off the bottom above the waterline
9. Place wrapped and filled springform pan in the center of the aluminim sling and pull the sides up so that you can lift the cheesecake into the cooker; once your cheesecake is in place, fold any excess foil back onto itself. None of the sling should be touching the filling – but you still need to place and lock the cover
10. With the cover locked, turn the burner to high and once your cooker reaches high or maximum pressure, reduce the burner to low and allow cheesecake to cook for 35 minutes
11. Turn off heat and allow cooker to sit, lid still locked, for 20 minutes
12. Remove lid and check the temperature of the cheesecake – it should read 160-165 degrees; if it’s not quite there, replace lid, lock and process another 5 minutes
13. Once the lid has been removed, any excess liquid sitting on top of the cheesecake can be gently patted dry with a paper towel
14. Using the sling, carefully, remove the cheesecake to a cooling rack and cool completely
15. Refrigerator for several hours – overnight is best
16. Decorate with pecan halves if using or you can also top with a sweetened sour cream mixture and serve with a dollop of sweetened whipped cream