Gluten-Free Pumpkin Maple Cheesecake
All She Cooks
Gluten-Free Pumpkin Maple Cheesecake: With a buttery pecan oat crust and sweet maple glaze, this warm pumpkin infused cheesecake is the perfect addition to any menu.
from 1 vote
Cakes, Dessert, Desserts
uncooked & gluten-free
packed brown sugar
8 oz packages cream cheese, softened
14 oz can sweetened condensed milk
15 oz can pumpkin (not pumpkin pie filling)
pure maple syrup
heavy whipping cream
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.
how to make Pumpkin Maple Cheesecake, Pumpkin Maple Cheesecake
Grab your Free Meal Planner!
free printable meal planner
to plan your meals, keep your grocery list, and more.
For more easy and delicious recipes, visit