Pumpkin Cheesecake(Gluten Free)

I just thought I'd share with you a recipe that got a lot of mileage this past holiday season. I must have made it 5 times. It was definitely a hit amongst my friends and family. It's really easy to make, just make sure you remember to allow 6 hours to chill in the fridge and the good thing about it is that it is Gluten free! I like mine with a sprinkling of shredded dark chocolate and whipped cream. Here's the yummy recipe...
  

Ingredients:

Servings:

  12   12

12

Units: US | Metric

CRUST

• 1 1/2 cups gingersnap crumbs , from Midel brand gluten free gingersnaps
• 5 tablespoons unsalted butter , melted
• 1 tablespoon sugar

FILLING

• 3 (8 ounce) packages cream cheese , room temperature
• 1 cup sugar
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 teaspoon vanilla extract (not imitation vanilla)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• pecan halves , for garnishing

Directions:

1. 1
   FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
2. 2
   FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
3. 3
   Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
4. 4
   Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
5. 5
   Great served plain or with a dollop of real whipped cream spiked with whiskey.

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