With a buttery pecan oat crust and sweet maple glaze, this warm pumpkin infused cheesecake is the perfect addition to any Thanksgiving menu. And it's gluten free too!
I love a good pumpkin pie, but if I had to choose between this cheesecake and a slice of pie, the cheesecake would win every time.
The subtle tartness of cream cheese, combined with the warm flavors of pure pumpkin and sweet maple syrup make a heavenly dessert that is rich - without being too sickly sweet. This pumpkin maple cheesecake is the perfect dessert to serve up at your Thanksgiving feast!
It's Gluten Free!
This isn't your ordinary cheesecake. Unlike most cheesecakes, which typically have a graham cracker crust, this cheesecake features an easy homemade gluten-free pie crust.
Pecans, oats and brown sugar form a gorgeous golden brown crust with incredible flavor. No one would ever guess it's gluten-free! The crust is simply ground in a blender or food processor and pressed into the pan, so there's no rolling pin involved. If you love a gluten-free pumpkin dessert with a little more drama, my Double Layer Pumpkin Cheesecake (Gluten Free!) stacks a creamy cheesecake layer under a spiced pumpkin pie layer.
Key Ingredients & Substitutions
- Quick Oats: Be sure to choose gluten-free quick oats to keep this a gluten-free recipe. Regular oats can be cross-contaminated with wheat during processing. Old-fashioned rolled oats also work, since they get ground down in the blender anyway.
- Pecans: Add some crunch and nutty flavor to the crust. Pecan pieces are the easiest to grind. You can substitute walnuts, almonds, or sunflower seeds if desired.
- Brown Sugar: Sweetens the crust and helps it crisp up and turn golden. Light or dark brown sugar both work; dark gives a slightly deeper, more caramel-like flavor.
- Butter: Holds the crust together and gives it rich flavor. For a dairy-free option, use coconut oil or vegan butter.
- Pumpkin Purée: The base of this cheesecake's flavor. Make sure to use pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. Butternut squash purée can also work in a pinch.
- Maple Syrup: Adds warm, natural sweetness and depth to both the filling and the glaze. Use pure maple syrup, not pancake syrup, which won't reduce into a proper glaze. If needed, you can use honey or agave syrup in the filling, but the flavor will be slightly different.
- Sweetened Condensed Milk: Creates a creamy, sweet filling. For a dairy-free version, sweetened condensed coconut milk is the closest swap, though the flavor will be a little lighter and have a hint of coconut.
- Cream Cheese: The star ingredient for that smooth, classic cheesecake texture. Use full-fat block cream cheese for best results (not the whipped tub kind). Dairy-free cream cheese alternatives like Kite Hill or Tofutti also work.
- Eggs: Help set the filling and give structure. For an egg-free version, try a flax egg or commercial egg replacer, though the texture will be a bit softer.
- Cinnamon & Nutmeg: The key to that cozy fall flavor. You can swap both for 2 ½ teaspoons of pumpkin pie spice, or make your own blend with cinnamon, nutmeg, ginger, and a pinch of cloves.
- Heavy Cream: Used in the maple glaze to make it silky and rich. Half and half works too (it will take a little longer to thicken), or try coconut cream for a dairy-free option.
Helpful Tips
Use room temperature ingredients: Cold cream cheese or eggs can lead to a lumpy batter. Let everything sit out for 30-60 minutes before mixing. If you forget, you can set the unwrapped cream cheese on a plate and microwave it in 10-second bursts until soft, and put the eggs in a bowl of warm water for 10 minutes.
Line your pan: For easy removal and cleaner slices, line the bottom of your 9-inch springform pan with a round of parchment paper before you press in the crust.
Don't overbeat the eggs: Beat the cream cheese until fluffy first, then add the eggs last and mix on low just until they disappear. Whipping extra air into the batter makes the cheesecake puff up in the oven and then sink and crack as it cools.
Check for doneness gently: The edges should be set, and the center should jiggle slightly when you tap the pan. Don't wait for it to look fully firm in the oven, because it keeps setting as it cools.
Cool gradually: Sudden changes in temperature can cause cracking. Let the cheesecake cool in the oven with the door cracked, then on the counter, then chill. (And if you do get a crack, don't worry: the maple glaze covers it completely.)
Chill overnight if possible: Cheesecake needs time to set and develop flavor. It's worth the wait - I promise. Although, I am guilty of eating warm cheesecake out of the oven on more than a few occasions. 😉
Watch the maple glaze: Use a roomy saucepan, since maple syrup and cream bubble up quite a bit as they boil. The glaze is ready when it has reduced by about half and coats the back of a spoon. It thickens more as it cools, so if it seems too thick, gently reheat until it reaches a pourable consistency again.
Slice with a hot knife: For clean, picture-perfect slices like you see in a food blog, dip a knife in hot water and wipe it clean between cuts.
Variations
- Graham cracker crust: If you don't need the maple pumpkin cheesecake to be gluten-free, swap the oat crust for 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. It's the style used in our Copycat Cheesecake Factory Pumpkin Cheesecake Recipe.
- Gingersnap crust: Use crushed gluten-free gingersnaps in place of the oats for a spicier, snappier base that plays beautifully with pumpkin.
- Bourbon maple glaze: Stir a tablespoon of bourbon into the glaze after it comes off the heat for a grown-up holiday twist.
- Candied pecan topping: Scatter chopped candied or toasted pecans over the glaze just before serving for extra crunch.
- Extra-spiced: Add ½ teaspoon ground ginger and a pinch of cloves to the filling for a bolder pumpkin pie flavor.
- Mini cheesecakes: Divide the crust and filling among 18-24 lined muffin cups and bake at 300°F for about 20-25 minutes, until just set. Drizzle with glaze once chilled.
Serving Ideas
This pumpkin maple cheesecake is rich enough to be the star of the dessert table all on its own. Serve it chilled with an extra drizzle of warm maple glaze, a dollop of lightly sweetened whipped cream, and a sprinkle of cinnamon or chopped pecans. A cup of hot coffee or chai tea is the perfect partner.
For Thanksgiving, it's a great make-ahead dessert to serve after a big dinner with sides like The BEST Thanksgiving Sweet Potato Casserole. Hosting a crowd? Set it out alongside a showstopper like this Layered Pumpkin Cake with Pumpkin Ganache Filling so guests can try a little of both.
Storing & Freezing
Keep leftover cheesecake covered in the refrigerator for up to 5 days. If you're making it ahead, you can store the glaze separately in a jar in the fridge and gently rewarm it until pourable before topping the cheesecake, so it stays glossy.
To freeze, chill the cheesecake completely, then wrap it (whole or in individual slices) tightly in plastic wrap and foil and freeze for up to 2 months. For the best texture, freeze it without the glaze. Thaw overnight in the refrigerator, then add the maple glaze and serve cold.
More Pumpkin Desserts
If you love this pumpkin maple cheesecake, be sure to check out my other favorite pumpkin desserts and these other tasty treats:
- Double Layer Pumpkin Cheesecake (Gluten Free!)
- Copycat Cheesecake Factory Pumpkin Cheesecake Recipe
- Layered Pumpkin Cake with Pumpkin Ganache Filling
- No Bake Pumpkin Lasagna
- Pumpkin Snickerdoodle Cookies
- Easy Cheesecake Pudding
Recipe
Pumpkin Maple Cheesecake
Equipment
- Blender or food processor
Ingredients
- 1 ½ cups gluten-free quick oats or old-fashioned rolled oats
- ½ cup pecan pieces
- ½ cup brown sugar packed
- ⅓ cup butter melted
- 24 oz cream cheese full-fat, softened (three 8 oz packages)
- 14 oz sweetened condensed milk
- 15 oz pumpkin puree canned, not pumpkin pie filling
- 3 eggs large, room temperature
- 1 cup maple syrup pure maple syrup, divided (¼ cup filling, ¾ cup glaze)
- 1 cup heavy whipping cream for the glaze
- 1 ½ teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F. Line the bottom of an ungreased 9-inch springform pan with a round of parchment paper (optional, but it makes removal easier).
- Add the oats and pecans to a food processor or blender and pulse until both are finely ground, like coarse flour.
- Transfer the oat-pecan mixture to a bowl, add the brown sugar and melted butter, and stir until evenly moistened. The mixture should hold together when pinched.
- Firmly press the crust into the bottom and about 1 ½ inches up the sides of the pan. A flat-bottomed measuring cup helps pack it evenly.
- Bake the crust for 18 to 20 minutes, until golden brown. Let it cool on a wire rack while you make the filling, and reduce the oven temperature to 300°F.
- In a large bowl, beat the softened cream cheese with an electric mixer on medium speed for 2 to 3 minutes, until light and fluffy, scraping down the bowl as needed.
- Add the sweetened condensed milk and beat on low speed until smooth.
- Add the pumpkin puree, ¼ cup of the maple syrup, cinnamon, nutmeg and salt, and mix on low until combined. Add the eggs one at a time, mixing on low just until each one disappears (overbeating adds air and can cause cracks). Pour the filling over the cooled crust and smooth the top.
- Bake at 300°F for 1 hour and 15 minutes, or until the edges are set and spring back lightly when touched and the center still jiggles slightly. Turn off the oven, prop the door open a few inches, and let the cheesecake cool inside for 1 hour.
- Transfer the cheesecake to a wire rack to cool completely, then cover and refrigerate for at least 4 hours, or overnight.
- While the cheesecake bakes or cools, make the maple glaze: combine the remaining ¾ cup maple syrup and the heavy whipping cream in a large saucepan (it bubbles up as it boils) and bring to a boil over medium-high heat.
- Reduce the heat to medium and keep at a steady boil for 15 to 20 minutes, stirring occasionally, until the glaze has reduced by about half and coats the back of a spoon.
- Let the glaze cool for 10 to 15 minutes, until thickened but still pourable, then pour it over the chilled cheesecake. (If it gets too thick, rewarm it gently.)
- Run a thin knife around the edge of the pan, release the springform ring, and slice with a knife dipped in hot water. Serve cold, and refrigerate any leftovers.
Nutrition
Nutrition details are an estimate, per serving.
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