I made a pumpkin cheesecake to take tonight to dinner. Normally I make the crust out of 1 1/4 c gingersnap cookie crumbs and 3 T butter, melted, but I did something different this time to avoid the gluten. I used 1 1/4 c almond meal, mixed with 1/2 t cinnamon, 1/4 t cloves, 3/4 t ginger, and 2 T brown sugar, then combined with the 3 T butter.
After pressing the crust into a 10 inch springform pan, bake at 350 for 10 minutes. While the crust is baking, make the cheesecake filling:
4 8-oz packages cream cheese, softened
1 c honey
3/4 t vanilla
1 c canned pumpkin
2 1/2 t pumpkin pie spice (1 1/2 t cinnamon, 1/2 t each nutmeg, ginger,
allspice, and cloves; combine and measure out 2 1/2 t; stir the
remaining 1 t into 1 c honey butter for toast or biscuits)
Blend together; reduce oven temperature to 300. Pour into cooled crust and bake for 1 hour or until the center is firm. Cool to room temperature, then chill.
Update (Tuesday December 6): I adjusted the proportions of the ingredients to use a 10 inch springform pan rather than a 9 inch; and also the spices and brown sugar in the crust, to make it more like the gingersnap crust I remember.