Cake

Gluten-Free Pumpkin Pecan Cheesecake

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Move over pumpkin spice lattes; the new winner of fall is here. Say hello to the Pumpkin Pecan Cheesecake. It combines all of the best aspects of pumpkin pie, pecan pie, and cheesecake into one delicious dessert. This gluten-free pumpkin cheesecake with pecan topping is the perfect holiday treat to bring to any autumn gathering. Not only will it feed a crowd, but also stun and impress! Just the name, Pumpkin Pecan Cheesecake, sounds rich and decadent. However, this recipe utilizes healthier alternatives to provide the same delicious flavors in fewer calories. For example, the gluten-free graham crackers and pecans create a delectable crust free of wheat products usually found in graham crackers crusts. Moreover, substituting plain Greek yogurt for sour cream is another healthy alternative. This also allows the pumpkin flavor to take precedent. While cream cheese is often used heavily in cheesecakes, this recipe calls for almost half the average amount. By cutting back on the dairy and sugar, the familiar pumpkin and pecan pie flavors are the first things you taste. With all the comfort of pumpkin pie, flavors of pecan pie, and elegance of cheesecake, this Pumpkin Pecan Cheesecake will be the star of Thanksgiving.

Cook Time: 90 minutes

Total Time: 135 minutes

Yield: 10-12 servings

Prep Time: 45 minutes

Ingredients

For the Filling

  • 2 cups of cream cheese
  • 1 cup of brown sugar
  • 1 can of canned pumpkin
  • 4 large eggs, room temperature
  • ¼ cup plain greek yogurt
  • 1 tablespoon of vanilla extract
  • 2 tablespoon gluten-free flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt

For the Crust

  • 1 cup raw pecans
  • 1 teaspoon pumpkin pie spice seasoning
  • ¾ cup gluten-free graham crackers
  • 2 teaspoons brown sugar
  • ¼ cup unsalted butter, melted

For the Pecan Toppings

  • 1 cup raw pecans
  • 2 tablespoons unsalted butter
  • ¼ cup brown sugar
  • ¼ cup cream cheese

Instructions

For the Filling

1. While the crust is cooling, reduce the heat to 315 degrees Fahrenheit

2. Add the cream cheese and brown sugar to a bowl

3. Beat with an electric mixer for 1 minute until combined

4. Next, add the canned pumpkin purée and mix

5. Then, add one egg at a time, mixing between to thoroughly combine

6. Finally, add the greek yogurt and vanilla extract

7. Beat on medium for one minute until combined

8. In a separate large bowl, add the flour, cinnamon, ground cloves, nutmeg, and salt

9. Whisk together then slowly pour into wet ingredients

10. Mix until combined, about 2-3 minutes to ensure there are no lumps

11. Pour the filling over the cooled crust and bake for 1 hour and 15 minutes

12. After 75 minutes, turn off the oven and prop the oven door slightly open

13. Let cool in the oven for 45 minutes, then cool outside the oven for 15 minutes

For the Crust

  1.  Preheat the oven to 350 degrees
  2. Lightly rub the softened butter along the sides of a 10-inch springform pan
  3.  Next, sprinkle a handful of gluten-free flour along the bottom and sides of the pan to prevent sticking
  4.  Place the springform pan on a large baking sheet lined with parchment paper
  5. In a food processor, add the pecans and pumpkin spice seasoning
  6.  Pulse for one minute on high and then add the gluten-free graham crackers
  7.  Pulse again for one minute and then remove the food processor blade
  8. Slowly pour in the melted butter, stirring with a spatula to thoroughly combine
  9. Once combined, press firmly into the bottom of the 10-inch springform pan
  10. Bake for 8-10 minutes until golden
  11. Let cool for 10-15 minutes before adding the filling

For the Pecan Topping

1. Line a baking sheet with parchment paper

2. Bake pecans for 15 minutes at 300 degrees

3.  In a medium saucepan, combine butter, brown sugar, and cream

4. Cook until bubbly then stir in the pecans

5. Slowly cool to room temperature and then pour over the cheesecake

The Final Step

This last step is extremely important to ensure the cheesecake sets properly. Once the pecans are cooled and poured over the cheesecake, cover it with aluminum foil. Then, place it in the refrigerator overnight before removing the springform or cutting into the cake. When it’s time to remove the springform, run a butter knife along the edges of the cheesecake. Once removed, serve with whipped cream or caramel sauce! Store the Pumpkin Pecan Cheesecake in an air-tight container for up to four days, although I don’t think it will last that long.

Serve & Enjoy!

There’s no denying that this dessert is decadent, but wow, is it delicious! This is the perfect holiday dessert to serve up as it feeds a crowd and has a little something for everyone. Having only pumpkin or pecan pie is a tough call, but luckily this dessert has both aspects! Plus, with the creaminess of cheesecake, it’s hard not to go back for seconds.

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Gluten-Free Pumpkin Pecan Cheesecake

Recipe by adminCourse: Cake
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • For the Crust
  • 1 cup raw pecans

  • 1 teaspoon pumpkin pie spice seasoning

  • ¾ cup gluten-free graham crackers

  • 2 teaspoons brown sugar

  • ¼ cup unsalted butter, melted

  • For the Pecan Toppings
  • 1 cup raw pecans

  • 2 tablespoons unsalted butter

  • ¼ cup brown sugar

  • ¼ cup cream cheese

  • For the Filling
  • 2 cups of cream cheese

  • 1 cup of brown sugar

  • 1 can of canned pumpkin

  • 4 large eggs, room temperature

  • ¼ cup plain greek yogurt

  • 1 tablespoon of vanilla extract

  • 2 tablespoon gluten-free flour

  • 1 teaspoon cinnamon

  • ¼ teaspoon ground cloves

  • ¼ teaspoon nutmeg

  • ¼ teaspoon salt

Directions

  • For the Crust
  • Preheat the oven to 350 degrees
  • Lightly rub the softened butter along the sides of a 10-inch springform pan
  • Next, sprinkle a handful of gluten-free flour along the bottom and sides of the pan to prevent sticking
  • Place the springform pan on a large baking sheet lined with parchment paper
  • In a food processor, add the pecans and pumpkin spice seasoning
  • Pulse for one minute on high and then add the gluten-free graham crackers
  • Pulse again for one minute and then remove the food processor blade
  • Slowly pour in the melted butter, stirring with a spatula to thoroughly combine
  • Once combined, press firmly into the bottom of the 10-inch springform pan
  • Bake for 8-10 minutes until golden
  • Let cool for 10-15 minutes before adding the filling
  • For the Pecan Topping
  • Line a baking sheet with parchment paper
  • Bake pecans for 15 minutes at 300 degrees
  • In a medium saucepan, combine butter, brown sugar, and cream
  • Cook until bubbly then stir in the pecans
  • Slowly cool to room temperature and then pour over the cheesecake
  • For the Filling
  • While the crust is cooling, reduce the heat to 315 degrees Fahrenheit
  • Add the cream cheese and brown sugar to a bowl
  • Beat with an electric mixer for 1 minute until combined
  • Next, add the canned pumpkin puréeand mix
  • Then, add one egg at a time, mixing between to thoroughly combine
  • Finally, add the greek yogurt and vanilla extract
  • Beat on medium for one minute until combined
  • In a separate large bowl, add the flour, cinnamon, ground cloves, nutmeg, and salt
  • Whisk together then slowly pour into wet ingredients
  • Mix until combined, about 2-3 minutes to ensure there are no lumps
  • Pour the filling over the cooled crust and bake for 1 hour and 15 minutes
  • After 75 minutes, turn off the oven and prop the oven door slightly open
  • Let cool in the oven for 45 minutes, then cool outside the oven for 15 minutes

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