This cheesecake is pumpkin goodness! Yum! It's like pumpkin pie, but better! It's adapted from Paul Deens recipe that you can find here. The crust is especially good and I think I'll use this crust for all my cheesecake recipes. The brown sugar gives it more of a graham cracker crust flavor! I put a little salt in the crust because the shortbread cookies are lacking a little I think.
1 (7 ounce) pkg Schar Shortbread cookies
1/8 teaspoon salt
1/4 cup almond flour
3 heaping packed tablespoons light brown sugar
1/2 teaspoons ground cinnamon
1 stick (1/2 cup) melted salted butter
3 (8 ounce) pkgs cream cheese, at room temperature
1 1/2 cups sugar
1 (15 ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoons ground cloves
2 tablespoons GF flour blend
1 teaspoon vanilla
Preheat oven to 350º. Place shortbread cookies in a ziploc bag. Using a rolling pin smash the bag of cookies into fine crumbs. Pour crumbs into a 9-inch springform pan. Add almond flour, brown sugar, and cinnamon to the crumbs and mix well. Pour melted butter over the mixture and stir until combined. Press down flat into the pan and set aside.
In a stand mixer beat the cream cheese until smooth. Add sugar and pumpkin and mix until combined. Add eggs one and a time, beating until each is incorporated before adding the next. Add the rest of the ingredients and beat together until well combined. Pour onto crust and spread out evenly.
Bake at 350º for 1 hour. Remove from oven and let sit for 15 minutes. Cover and refrigerate for at least 4 hours.