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 is the perfect pie to serve up at your Thanksgiving feast!
It's gluten free!
Food Writer
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!
Key Ingredients & Substitutions
- Quick Oats: Be sure to choose gluten-free quick oats, to keep this a gluten-free recipe.
- Pecans: Add some crunch and nutty flavor to the crust. You can substitute walnuts, almonds, or sunflower seeds if desired.
- 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. Butternut squash purée can also work in a pinch.
- Maple Syrup: Adds warm, natural sweetness and depth. If needed, you can use honey or agave syrup, but the flavor will be slightly different.
- Sweetened Condensed Milk: Creates a creamy, sweet filling. You can swap for coconut milk for a dairy-free version, though the flavor will be a little lighter.
- Cream Cheese: The star ingredient for that smooth, classic cheesecake texture. Use full-fat cream cheese for best results. 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.
- Pumpkin Pie Spice: The key to that cozy fall flavor. You can also 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, 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.
Line your pan: For easy removal and cleaner slices, line the bottom of your springform pan with parchment paper.
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.
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.
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. 😉
Warm the glaze before pouring: If the glaze 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.
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
Recipe
Pumpkin Maple Cheesecake
Equipment
- Blender or food processor
Ingredients
- 1 ½ cups gluten-free quick oats
- 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 teaspoon cinnamon
- 1 teaspoon nutmeg
- ¼ teaspoon salt
Instructions
- 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.
Nutrition
Nutrition details are an estimate, per serving.
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