When you make this Creamy Gluten-Free Pumpkin Cheesecake, it just may become a new family tradition for Thanksgiving, Hallowe'en and fall dinners! Made with a gluten-free ginger snap crust, this is a creamy low-sugar dessert.
Pre-heat oven to 325°F. Combine gluten-free gingersnap crumbs, Monkfruit sweetener (or Swerve) or other granulated sweetener, and butter. Line bottom of a 9-inch springform pan with a circle of parchment paper. Press crumbs on to bottom of pan. Bake for 8 minutes. Cool on wire rack.
Beat cream cheese, sweetener, cinnamon, nutmeg and salt until combined. Mix in pumpkin. Beat in eggs and egg whites until well blended. Add cornstarch and vanilla and beat until blended. Pour cheesecake mixture over crust.
Smooth to the edges of the pan with a spatula or angled cake spatula.
To avoid cracks in the top of the cheesecake, bake it in a water bath as follows: wrap the bottom and sides of the springform pan with two sheets of aluminum foil to prevent water from seeping in. Place wrapped pan in a roasting pan. Place in oven and pour boiling water into the pan an inch deep.
Bake at 325°F. for 50 - 60 minutes or until outer edge of cheesecake are set and two-inch center area is slightly wobbly when gently shaken.
Remove from oven to wire rack and cool for 5 min. Combine sour cream, 2 tablespoons zero-calorie sweetener, and ½ teaspoon vanilla. Spread over top of cheesecake and return to oven. Bake for 3-5 minutes until sour cream mixture is set. Turn oven off, open door slightly and let cheesecake sit in oven for an hour.
Remove cheesecake to cooling rack. Run a metal spatula around the rim of the pan to gently loosen cake and prevent cracks from forming.Let cool completely.
Remove side of springform pan. Decorate by piping whipped cream around perimeter of cake and adding whole pecans. If desired, drizzle with caramel sauce when serving (optional).
This pumpkin cheesecake can also be made with regular granulated sugar.