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 sweet.
This is the perfect pie 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 prep 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!
More Tasty Desserts
If you love this pumpkin maple cheesecake, be sure to check out my other favorite pumpkin desserts and these other tasty treats:
- No Bake Pumpkin Lasagna
- Pumpkin Snickerdoodle Cookies
- Copycat Cheesecake Factory Pumpkin Cheesecake
- Easy Cheesecake Pudding
Pumpkin Maple Cheesecake
- 1 ½ cups quick oats uncooked & gluten-free
- ½ cup pecan pieces
- ½ cup brown sugar packed
- ⅓ cup butter melted
- 24 oz cream cheese softened, three 8 oz packages
- 14 oz sweetened condensed milk
- 15 oz pumpkin puree canned
- 3 eggs
- 1 cup maple syrup divided
- 1 cup heavy whipping cream
- 1 ½ tsp cinnamon
- 1 tsp nutmeg
- ¼ tsp salt
- Preheat oven to 350 degrees.
- Combine oats and pecans in food processor or blender and run until both are finely ground.
- Combine oat pecan mixture with brown sugar and butter and mix well.
- Firmly press into bottom and sides of ungreased 9 inch spring form pan about 1 ½ inches high.
- Bake crust for 18-20 minutes, until golden brown, and allow to cool. Reduce oven temp to 300.
- In a large bowl, beat cream cheese until light and fluffy.
- Beat in sweetened condensed milk until smooth.
- Add pumpkin, eggs, ¼ cup maple syrup, cinnamon, nutmeg and salt. Mix well and pour into pan over cooled crust.
- Bake 1 hour and 15 minutes or until the edge springs back lightly when touched (center will be slightly soft). Allow to cool completely on cooling rack or counter.
- While cheesecake is cooking (or as it's cooling), prepare the maple glaze: Combine remaining ¾ cup maple syrup and 1 cup heavy whipping cream in a saucepan and bring to boil.
- Boil for 15 to 20 minutes or until thickened, stirring occasionally.
- Allow to cool and pour over cheesecake.
- Serve and enjoy, or refrigerate until time to serve.
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