Pumpkin Bourbon Cheesecake
INGREDIENTS:
Crust
- 1 cup finely chopped pecans
- 1/2 cup flour*
- 1/2 cup brown sugar
- 1/4 cup Baked Cinnamon riceworks® crumbs
- 2 tbsp unsalted butter, softened
- 1 x egg yolk
*Gluten-Free Flour Substitute
- 1/4 cup white rice flour
- 1/8 cup potato starch
- 1/8 cup tapioca flour
Filling
- 1 1/2 cup pumpkin purée*
- 1/2 cup brown sugar
- 2 x eggs, beaten
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp kosher salt
- 1 1/2 lb. deli-style cream cheese
- 1/2 cup maple syrup
- 2 tbsp bourbon whisky
- 1/8 cup sour cream
Topping
- 1 cup sour cream
- 1 tsp bourbon
- 1 tsp sugar
METHOD:
Crust
- Preheat oven to 350°F.
- Butter the springform pan and line the bottom and sides with parchment paper.
- Combine the pecans, flour, brown sugar, riceworks® Baked Cinnamon crumbs, butter, and egg yolk together in a large bowl.
- Press the mixture evenly onto the bottom of the springform pan.
Filling
- Combine the pumpkin, brown sugar, eggs, cinnamon, nutmeg, ginger, and salt in a large mixing bowl. Set aside.
- Use an electric mixer to beat the cream cheese, maple syrup, and bourbon until smooth. Combine with the sour cream and pumpkin mixture.
- Pour over the pre-baked crust.
- Bake for 60 to 70 minutes, or until the centre shows little to no movement when the pan is tapped. Set aside to cool.
- Increase oven temperature to 350°F.
Topping
- Combine the sour cream, bourbon, and sugar together in a small bowl.
- Spread over the cooled cheesecake.
- Bake for an additional 10 minutes. Remove from the oven and let stand for 15 minutes.
- Refrigerate for 3 hours or until well chilled. Remove from the springform pan and peel away the parchment paper. Slice and serve.
Serves: 8
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Gluten-Free Diet: What Everyone Needs to Know
Shelley Case, RD discusses celiac disease, gluten intolerance and the gluten-free diet with host Tricia Ryan, RD, in this 90 minute teleseminar hosted live on August 31, 2009.
Interview with Whole Bakers Founder Patty Stewart, a gluten free certified manufacturing bakery who produces kosher certified products
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Interview with Dr. Guandalini, Professor of Paediatrics and Director of the Chicago Celiac Disease Centre
Interview with Carol Shilson, Executive Director,
The University of Chicago Celiac Disease Center
Interview with Shelley Case, B. Sc., RD, Author, Speaker, Consulting Dietician
Interview with Kathleen Reale, diagnosed with Celiac Disease 5 years ago Founder of www.BeFreeForMe.com
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