This is a gluten free graham crust pumpkin cheesecake. You can also use a pre-made graham cracker pie crust if you are not gluten intolerant. If you add an entire can of pumpkin the recipe makes two pumpkin cheesecakes. You need to make another pie crust or use another pre-made graham crust.
Make gluten free graham crust by combining 2 1/4 cups gluten free baking mix, 1/2 cup sugar or coconut palm sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 7 tablespoons safflower oil, 3 tablespoons cold water, 3 tablespoons light agave nectar, & 1 teaspoon pure vanilla.
Knead mixture into a dough ball and make 9 inch crust by making crust to line 9 inch spring form cake pan.
Preheat oven to 325 degrees Fahrenheit and bake for 15 minutes.
Make pumpkin cheesecake filling in pyrex high speed blender by adding 1 cup canned pumpkin, three 8 ounce packages of cream cheese, 1 teaspoon pure vanilla, 5 tablespoons canola oil, 1 cup sugar or coconut palm sugar, 1 cup whipped cream, 3 large eggs, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, & 1/4 teaspoon allspice. Blend until smooth in blender.
Pour filling in pie crust.
Preheat oven to 350 degrees Fahrenheit and bake for 60 minutes.