1-1/4 cups gluten free ginger snap crumbs (I buy Trader Joe’s Brand and place in large Zip-lock bag and crush with rolling pin or meat mallet )
1/4 cup butter or ghee, melted
3-8 oz packages cream cheese, softened
1 cup plus 2 teaspoons sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 pound fresh pumpkin (roasted and mashed)
Move oven rack to center position. Preheat oven to 350°
In large bowl, mix crumbs and butter. Press evenly into the bottom of 9-inch spring-form pan. Bake 10 minutes, then let cool.
Reduce oven temperature to 300°.
In large mixer bowl beat the cream cheese, 1 cup sugar, the cinnamon, and ginger on medium speed until smooth. Add the pumpkin puree. Now add in the eggs, one at a time, on low speed. Pour the mixture into the spring-form pan.
Bake until the center is firm, about 1.25 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (Can make up to two days before)
To loosen the cheesecake from the sides of the pan, run a sharp knife between the sides of the pan and the cheesecake, then unbuckle the side and carefully remove.
My sister-in-law is hosting our Thanksgiving meal this year. Because everyone contributes to the meal, I will still be able to incorporate some of our traditional dishes into it and have a few eats that I am able to have without causing me physical discomfort. In this post I have put together my traditional meal with recipe links. Keep in mind, some of the recipes may still have “gluten” in them, but I substitute gluten free products as I make them. Specifically the Nutty Yam Bake and Pumpkin Cheesecake.
It’s time for week 6 of the Fall Menu series. I have really enjoyed the variety and flavor of the recipes that I’ve collected here. If I really didn’t like something, It has already been changed in hopes that the next round will be better. By changing as I go , I hope to eventually have the perfect menu for my family. So here it is, Week 6.
1 tablespoon coconut oil
1 pound beef stew meat
2 tablespoons tomato paste
1 large carrot, peeled and chopped
1 large sweet potato, peeled and cubed
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried parsley flakes
1 bay leaf
4 cups beef broth
1/2 cup pureed pumpkin (fresh or canned)
2 teaspoons sea salt
1 teaspoon freshly ground black pepper
Melt the coconut oil in Power Cooker, Pressure Cooker. Add beef cubes and brown on all sides. Add tomato paste and 1 cup broth. Bring mixture to a simmer then add next 11 ingredients (carrot through black pepper). Seal Cooker and set for stew setting.