Pumpkin Cheesecake

Crust:
1 1/2 C Gluten Free Ginger Snap crumbs (food processor)
1/4 C Butter (melted)
1/4 C Sugar

Mix together and press into bottom of prepared springform pan. Bake in preheated 350 oven for 7-8 minutes. Set aside.

Filling:
2 packages softened cream cheese (I used one Fat Free Philadelphia Cream Cheese and one Neufchatel)
1/8 C granulated sugar
2/3 C brown sugar
1 T Tapioca Starch
1 T vanilla extract
3 eggs
1 1/2 C Pumpkin Puree (Libby's canned pumpkin)
3/8 t ground cinnamon
3/8 t ground nutmeg
3/8 t ground cloves

Cream cheese should be room temperature and softened. Stir sugars with tapioca starch and mix it with cream sugars. Add in vanilla. Beat eggs in separate bowl and mix into cheeses slowly. Spoon in pumpkin and sprinkle spices. Mix until just blended.

Pour into springform pan with crust and bake at 350 degrees for 30 minutes. Turn down oven to 325 and continue to cook for additional 35 minutes.

Gluten Free is delicious!!!