With a buttery pecan oat crust and sweet maple glaze, this warm pumpkin infused cheesecake is the perfect addition to any Thanksgiving menu.
Gluten-Free Pumpkin Maple Cheesecake
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 isn’t your ordinary cheesecake. Unlike most cheesecakes, which typically have a graham cracker crust, this cheesecake features an easy prep gluten-free crust. Pecans, oats and brown sugar form a gorgeous golden brown crust with incredible flavor.
No one would guess it’s gluten-free!
Add a touch of class
When I first started cooking, I used to leaf through my mom’s cookbooks. I was always a bit intimidated by pictures of gorgeous cheesecakes. Then one day, I worked up the nerve to try one.
Trust me, even a beginning cook can make this gourmet quality cheesecake by following the step by step instructions below. Why not surprise your family and add a touch of class to your Thanksgiving menu this year?
Or, just make one for the fun of it. This cheesecake is too delicious to be enjoyed just once a year!
- 1 1/2 cups quick oats (uncooked & gluten-free)
- 1/2 cup pecan pieces
- 1/2 cup packed brown sugar
- 1/3 cup butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 (14 oz) can sweetened condensed milk
- 1 (15 oz) can pumpkin (not pumpkin pie filling)
- 3 eggs
- 1 cup pure maple syrup (divided)
- 1 cup heavy whipping cream
- 1 1/2 tsp cinnamon
- 1 tsp nutmeg
- 1/4 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 1/2 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, 1/4 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 3/4 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.
Looking for more delicious gluten-free pumpkin recipes?
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