Food & Drink My Kitchen

RECIPES l BY MARY JAMES PHOTOGRAPHY BY MARTIN MANN
My Kitchen

Rose Aquino, aka “Auntie Rosie” of My Kitchen bakery in San Marcos, is famed for her cheesecakes. Now, sweets lovers on gluten-free diets can enjoy one of her most popular creations, a pumpkin cheesecake with a nutty crust and topping. For best results, use fresh, not canned, pumpkin.

Gluten-Free Pumpkin Cheesecake
Serves 8-10

Crust
1 and 1/2 cups unsweetened coconut
1 cup pecan pieces
1/2 cup rice flour
2 tablespoons white sugar
1/2 cup light-brown sugar
1/4 cup melted butter

1. Preheat oven to 350 degrees F.
2. Place first five ingredients in a food processor and pulse until the mixture looks like sand.
3. Add the melted butter and pulse just until the crumbs are moist and pull away from the side.
4. Pat crumbs on the bottom of an 8-inch spring- form pan coated with non-stick spray.
5. Bake for 5 minutes until crust is golden. Remove from oven and cool.

Filling
1 small but heavy pie pumpkin
3 8-ounce packages of cream cheese
3/4 cup sugar
1 tablespoon plus 1 teaspoon rice flour
3 tablespoons sour cream
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
2 large eggs (1/2 cup)
1 1/2 teaspoons vanilla extract

1. Preheat oven to 350 degrees F.
2. Split the fresh pumpkin in half and remove seeds.
3. Place halves cut-side down in a baking pan. Add a little water and place in oven. Bake for 1 hour or until pumpkin is soft.
4. Remove pumpkin flesh and discard skin. Puree flesh in blender or food processor until smooth.
5. Set aside 1 cup pumpkin for filling; reserve any leftover for other uses.
6. In a mixing bowl, combine cream cheese, sugar and rice flour. Mix on medium speed until creamy and free of lumps.
7. Add sour cream, reserved cup of pumpkin and spices. Mix to combine. Taste mixture and adjust sugar and spices to your liking.
8. Add eggs one at a time, mixing well on high speed after each addition. Add vanilla and mix to combine.
9. Pour filling into cooled crust. Place in oven and bake for one hour. Turn off oven and leave cheesecake there with the door ajar for an hour. Remove from oven and make topping.

Topping
1/2 cup brown sugar packed
3 tablespoons butter
3 tablespoons heavy whipping cream
2/3 cup chopped pecans

1. Combine brown sugar and butter in a small saucepan. Stir over low heat until sugar is dissolved and sugar and butter do not separate.
2. Mix in heavy cream and bring mixture just to a boil. Remove from heat and stir in nuts.
3. Pour hot mixture over cheesecake. Refrigerate cheesecake at least 4 hours or overnight.