What’s a holiday without the perfect dessert? Gwen recreated her favorite Pumpkin Cheesecake and made it completely lactose free so she could share it with all of you (and Katy of course)!

Ingredients: 

Crust

  • 1 1/4 cup graham cracker crumbs
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 tbsp Green Valley lactose-free butter, melted and cooled

Filling

  • 1 1/5 cups pumpkin puree
  • 3 large eggs
  • 1 1/2 teaspoons cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 1/2 cup light brown sugar
  • 24 oz Green Valley lactose-free cream cheese
  • 1/2 cup granulated sugar
  • 2 tbsp melted Beckon vanilla ice cream
  • 1 tbsp cornstarch

Topping

  • 2 cups Green Valley lactose-free sour cream
  • 2 tbsp granulated sugar

Directions:

Make the crust

  1. In a bowl combine the cracker crumbs and the sugars, stir in the butter, and press the mixture into the bottom and 1/2 inch up the side of a buttered 9-inch springform pan. Chill the crust for 1 hour.

Make the filling

  1. In a bowl whisk together the pumpkin, the egg, the cinnamon, the nutmeg, the ginger, the salt, and the brown sugar. In a large bowl with an electric mixer cream together the cream cheese and the granulated sugar, beat in the melted ice cream, the cornstarch and the pumpkin mixture, and beat the filling until it is smooth.
  2. Pour the filling into the crust, bake the cheesecake in the middle of a preheated 350°F. oven for 50 to 55 minutes, or until the center is just set, and let it cool in the pan on a rack for 5 minutes.

Make the topping

  1. In a bowl whisk together the sour cream and the sugar.
  2. Spread the sour cream mixture over the top of the cheesecake and bake the cheesecake for 5 minutes more. Let the cheesecake cool in the pan on a rack and chill it, covered, overnight. Remove the side of the pan and garnish the top with a dusting of graham cracker crumbs.