This cheesecake recipe is a family tradition. It was given to my Grandma from a friend that owned an Italian restaurant called Louise’s Village in Everett (that’s Massachusetts). My Mom makes it all the time, and people go crazy over it.
For Thanksgiving, I decided to spice it up and make a gluten free pumpkin version. The filling is so delicious, I could just eat that on its own. The combination of pumpkin purée and pumpkin spice makes it the perfect Thanksgiving dessert.
9-10 inch pie pan
- 1 stick melted butter
- ½ cup sugar
- 1 cup and 4 tablespoons of brown rice flour (or all purpose flour)
- ¾ teaspoon baking powder
- 1 egg
- Two 8 ounce packages of cream cheese – room temperature
- 1 cup sugar
- One 15 ounce can of pumpkin
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ tablespoons of brown rice flour (or AP flour)
- 1 teaspoon pumpkin pie spice
- 1 cup of whole milk
- Pre-heat the oven to 350 degrees.
- For the shell, combine the sugar, brown rice flour, baking powder and egg in a bowl.
- Add in the melted butter and mix together until it forms a ball of dough. Press the dough into the pie pan, making sure it completely covers the bottom and sides.
- In a standing mixer, beat the sugar and cream cheese on medium to high speed for two minutes. Make sure the cream cheese is room temperature, so it doesn’t clump.
- Add in the pumpkin, eggs and vanilla and beat on medium speed for about 30 seconds. Scrape down the sides of the bowl.
- Next, add the brown rice flour, pumpkin pie spice, and coconut milk, alternating so each ingredient gets well incorporated. Scrape down the bowl when needed.
- Pour the batter into the pie pan, filling it up to the top, and place it in the oven.
- Bake for 45-50 minutes. The center of the cheesecake should jiggle a little when you take it out, but that’s normal. It will firm up once it cools.