This was a hit with everyone who tried it.
Oven 350 degrees. I used a pan of water on the bottom shelf of the oven to prevent cracking, but you can do a more traditional water bath too.
First the crust.
2 packages gluten free golden Oreos
1 stick butter
Scrape frosting from the middle of the Oreos and set it aside for later. Toss Oreos into the food processor and make them crumbs. Pour your stick of butter in and blend until well mixed. Take the crumbs out and press them into the bottom and sides of your pan (or 2 pans), and bake for 10 minutes. Remove from oven.
Now the cheesecake batter.
2 lbs or (4) 8oz bricks full fat cream cheese, room temp
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla extract
3 tbsp cornstarch
1/4 tsp salt
1 tbsp pumpkin pie spice (I used closer to 2)
1/3 cup (60g) full fat sour cream
4 large eggs, room temp
A large can pumpkin puree (29-30 ozs)
Blend the cream cheese and sugars together. Add the eggs and mix in well. Then mix in the vanilla, spices and dry ingredients. At the end blend in the pumpkin puree. This is going to make a LOT of filling, enough for 1 very large cheesecake or two approximately 9" cheesecakes.
Bake 1 hour 15 minutes before doing the "jiggle test" to see if it set. If it sloshes like water in the middle of the cheesecake, leave in in the oven a few more minutes. If it has a slight jello-like jiggle in the middle but seems otherwise firm, it's done. Let it cool COMPLETELY before chilling in the refrigerator. After it is chilled, remove it and spread the Oreo cookie filling across the top in a very thin layer.
I also made whipped cream for my family, but it's good with or without the whipped cream.
Oven 350 degrees. I used a pan of water on the bottom shelf of the oven to prevent cracking, but you can do a more traditional water bath too.
First the crust.
2 packages gluten free golden Oreos
1 stick butter
Scrape frosting from the middle of the Oreos and set it aside for later. Toss Oreos into the food processor and make them crumbs. Pour your stick of butter in and blend until well mixed. Take the crumbs out and press them into the bottom and sides of your pan (or 2 pans), and bake for 10 minutes. Remove from oven.
Now the cheesecake batter.
2 lbs or (4) 8oz bricks full fat cream cheese, room temp
1 cup brown sugar, packed
1/2 cup granulated sugar
1 tbsp vanilla extract
3 tbsp cornstarch
1/4 tsp salt
1 tbsp pumpkin pie spice (I used closer to 2)
1/3 cup (60g) full fat sour cream
4 large eggs, room temp
A large can pumpkin puree (29-30 ozs)
Blend the cream cheese and sugars together. Add the eggs and mix in well. Then mix in the vanilla, spices and dry ingredients. At the end blend in the pumpkin puree. This is going to make a LOT of filling, enough for 1 very large cheesecake or two approximately 9" cheesecakes.
Bake 1 hour 15 minutes before doing the "jiggle test" to see if it set. If it sloshes like water in the middle of the cheesecake, leave in in the oven a few more minutes. If it has a slight jello-like jiggle in the middle but seems otherwise firm, it's done. Let it cool COMPLETELY before chilling in the refrigerator. After it is chilled, remove it and spread the Oreo cookie filling across the top in a very thin layer.
I also made whipped cream for my family, but it's good with or without the whipped cream.
