Gluten-Free Pumpkin Swirl Cheesecake

My totally awesome, wonderful mother in law (really, she is so wonderful! I am a lucky girl, all around!) has celiac disease. In a nutshell, celiac is an intolerance to gluten proteins. And what is the most common protein? Wheat. So you can imagine how tough it is to find things to eat.

I have to admit, since he was first diagnosed a few years ago, gluten-free products have come a long way. It used to be really tough for my MIL to find things to eat. But as with everything else, you adapt and life becomes normal again.

I came across a cheesecake recipe a few years back, and because of a gluten-free substitution my MIL can have a wonderful gluten free pumpkin swirl cheesecake with us at Thanksgiving! (Even MY mom who doesn't have celiac requests it every year as well!). In the honor of my MIL and everyone else with celiac, here is one of my favorite recipes.

Gluten-Free Pumpkin Swirl Cheesecake

2 cups finely chopped gingersnaps (I use MI-DEL gluten/dairy free gingersnap cookies)
1/2 cup finely chopped pecans
6 tbs. melted butter
3 pkg. cream cheese
1 cup sugar, DIVIDED (3/4 cup, 1/4 cup)
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Process gingersnaps and pecans in food processor. Add butter to food processor. Press mixture into bottom and 2 inches up the side of a 9-inch springform pan. Beat the room temperature cream cheese, 3/4 cup of the sugar and vanilla with mixer on medium speed until blended (no lumps!). Add eggs one at a time, mixing at low speed until incorporated before adding the next.
Reserve 1.5 cups of this mixture in another bowl for later.

Mix pumpkin, 1/4 cup sugar, and spices into the remaining batter.

Spoon 1/2 of the pumpkin mixture into the bottom of the crust. Top with alternate 1/4 to 1/3 cup sized scoops of each mixture. Swirl knife through mixture to create marble effect - being mindful not to cut into the bottom crust.

Bake at 325^o for 55 or until center is almost set if using silver springform pan.
Bake at 300^o for 55 or until center is almost set if using dark non-stick pan.

Cool before serving. Store in refrigerator. Makes ~12 slices.