Gluten-free Pumpkin Maple Cheesecake: A buttery pecan oat crust and sweet maple glaze make this pumpkin infused cheesecake irresistible.
My mom used to make the most delicious Pumpkin Maple Cheesecake. As much as I love pumpkin pie, I always preferred her cheesecake. A deliciously sweet maple glaze combined with the warm pumpkin and subtly tart cream cheese was (and still is) irresistible. Unfortunately, the crust in the original recipe was not gluten-free.
Most cheesecakes have a graham cracker based crust. While you could make your own crust using gluten-free graham crackers, my local grocery store doesn’t carry them and they’re not the cheapest option out there. So, I decided to find another gluten-free crust alternative.
Making a delicious gluten-free crust is as simple as combining oats, pecans, brown sugar and butter. Run the oats and pecans through a food processor or blender, mix in the other ingredients, then bake until golden brown.
Allow the crust to cool, then pour in the delicious pumpkin cream cheese mixture.
After baking and cooling, you’re left with a beautiful golden cheese cake!
Don’t forget to whip up the maple glaze while the cheese cake is cooling. (Only two ingredients!)
Allow the glaze to cool slightly, then pour over the top.
Get the recipe:
To grab the recipe head over to www.allshecooks.com where my recipe is featured as a guest post!