GF modification to Epicurious' Pumpkin Pecan cheesecake

This cheesecake is a favorite of mine, I modified it to be GF by adding a crust made out of Pamela's small bites ginger snap cookies and subbing Pamela's baking mix for the flour in the recipe. I like adding the Pamela's baking mix since it has the xanthum gum and everything else you need to make the cheesecake rise already in it so it makes it simple. Also, remember for our celiac friends, distillation does not allow the gluten molecule into bourbon so you can add it to the cheesecake for the Southern flavor, enjoy!

For praline

• 1/2 cup (packed) golden brown sugar
• 3 tablespoons unsalted butter
• 3/4 cup coarsely chopped pecans

For crust

• 2 cups gingersnap cookie crumbs (Pamela's Small Bites Cookies are good, 1 bag will do it) (about 9 ounces)
• 1 teaspoon ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

For filling

• 4 8-ounce packages cream cheese, room temperature
• 1 1/2 cups sugar
• 3 tablespoons Pamela's All Purpose Baking Mix
  
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 4 large eggs
• 1 15-ounce can solid pack pumpkin
• 3 tablespoons bourbon
• 2 teaspoons GF vanilla extract

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Preparation

Make praline:
Preheat oven to 325°F. Line baking sheet with foil. Stir sugar and butter in heavy medium saucepan over medium heat until sugar melts and mixture comes to boil; boil 1 minute without stirring. Mix in pecans. Spread mixture on prepared baking sheet. Bake until sugar syrup bubbles vigorously, about 8 minutes. Cool praline completely. Break into pieces. (Can be made 1 day ahead. Store airtight.)

Make crust:
Preheat oven to 325°F. Stir cookie crumbs and cinnamon in medium bowl to blend. Add butter; stir until crumbs are moistened. Press onto bottom and 1 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake crust until set, about 8 minutes. Cool. Double-wrap outside of pan with heavy-duty foil. Place in large roasting pan.

Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in baking mix and spices. Beat in eggs 1 at a time. Beat in pumpkin, bourbon and vanilla. Transfer to crust.

Pour enough hot water into roasting pan to reach 1 inch up sides of springform pan. Bake cake in water bath until center is just set, adding more water to roasting pan as needed, about 1 hour 45 minutes. Remove cheesecake from water. Cool in pan on rack. Remove foil. Run small sharp knife between cake and pan sides. Chill until cold; then cover and chill overnight.

Release pan sides. Place cake on platter. Sprinkle praline over, leaving 1-inch plain border at edge. Cut cake into wedges.

Inspired by Razia-thank you!

Curried Pumpkin-Apple Soup

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Serve this scrumptious dish as a first course on Thanksgiving Day or as dinner's main event on a chilly evening. The curry gives it a subtly exotic flavor, while the apple and honey add a touch of sweetness.

Ingredients

• 2 tablespoons butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1/2 large apple, peeled, cored, and chopped
• 2 teaspoons mild curry powder
• 3 cups chicken broth

• 1 1/2 cups solidly packed pumpkin mash or canned pumpkin
• 1/4 teaspoon salt, plus more to taste
• 1 whole bay leaf
• 1/3 cup heavy cream
• 2 to 3 tablespoons honey or maple syrup
• Sour cream and chives, for garnish (optional)

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Instructions

1. Melt the butter in a medium-size soup pot. Stir in the onion, celery, and apple. Partially cover the pot and sauté the ingredients over medium-high heat until the onion is clear, about 8 minutes. Stir in the curry powder and sauté the mixture for another minute. Stir in 1 cup of chicken broth and cook it for 1 minute more.

2. Pour the contents of the pan into a blender or food processor, add the pumpkin, and puree the soup until it's smooth.

3. Pour it all back into the pot, then stir in the remaining chicken broth, the salt, and the bay leaf. Set the soup over medium-high heat and bring it to a simmer, stirring occasionally.

4. After 5 minutes, stir in the heavy cream and 2 tablespoons of honey. Taste the soup, adding more salt or honey if necessary to get the desired balance of sweet and savory. Simmer it for 2 minutes more, remove the soup from the heat, and serve it hot. For a pretty -- and tasty -- touch, garnish each bowl with a dollop of sour cream and a sprinkling of chopped chives. Makes 6 servings.