Pumpkin Cheesecake with Gluten-free nut crust

• Crust:
• 1/2 cup pecans
• 1/2 cup walnuts
• 1/2 tsp cinnamon
• 1 Tbsp butter, melted
• 1 Tbsp maple syrup
• Cheesecake:
• 1 15 oz can 100% pumpkin puree (not pumpkin pie filling)
• 1 tsp pumpkin pie spice
• Pinch of salt
• 32 oz. cream cheese, room temp.
• 1 cup sugar
• 1/4 cup maple syrup
• 3 eggs, room temp
• 1/4 cup sour cream, room temperature
• Sour Cream Whipped Cream:
• 1/2 cup heavy cream, chilled
• 1/4 cup sour cream
• 1 tsp sugar
• pinch of salt
• Toasted pepitas/pumpkin seeds (optional, for garnish)

Preheat oven to 350°F, with rack in center. Grease the bottom of two 6” springforms or pans with removable bottom. Alternately, bake one large cheesecake in a 10-12 inch springform pan.

Make the crust by placing pecans, walnuts and cinnamon in a food processor and pulse until coarsely ground. Place in a bowl and add butter and maple syrup and stir until sticky and evenly coated. Press crust mixture into the bottom of pan and bake for 6 minutes, until you smell a nutty fragrance. Cool pan on rack and grease the side walls of the pan.

Fill a large pan (we recommend a high-sided lasagna pan with handles) with 2 inches hot water and carefully transfer to lowest rack in oven. Decrease oven temperature to 225°F and allow water to come to temperature.

Using paddle attachment of stand mixer, mix softened cream cheese and sour cream on medium until it is smooth and creamy. Add the sugar and beat until smooth and fluffy. Beat in eggs on low, one at a time, just until incorporated. Add pumpkin, spice and maple syrup and beat just until incorporated and smooth.

Pour filling into pre-baked nut crust. Place cheesecake pan on a large baking sheet and bake at 225°F on center rack (note, do not immerse pan in water bath!) for about 3 hours, or until filling is softly set and golden brown. Center will still jiggle, but edges should be slightly puffed and somewhat set. Turn oven off. Crack oven open a bit and let cheesecake cool slowly (at least 1 hour) in the oven. Remove pan from oven, cover with foil, and let completely chill in fridge for at least 3 hours, and up to 24 hours. Carefully run a thin plastic knife or spatula around sides of cheesecake to separate from pan, and remove side wall of pan. Place cheesecake on serving platter, and serve chilled.

For Sour Cream Whipped Cream, whip cream, sour cream, sugar and salt until soft peaks form. Slice cheesecake and serve with a dollop of whipped cream and pumpkin seeds.