You got a little teaser earlier this week about a second gluten-free pumpkin recipe coming your way, and now it’s time to deliver. Grab your forks and leave the oven off, because we’ve got a gluten-free, no-bake pumpkin praline cheesecake!
This tasty gem also comes from Simply Gluten-Free, and, just as with the pumpkin walnut cake recipe, you can catch these recipes and plenty of other great gluten-free recipes in the current issue of the magazine, which is on newsstands until the end of the month.
Pumpkin Cheesecake Recipe
- 1 tablespoon unsalted butter
- 1 cup chopped pecans
- 1 pinch kosher or fine sea salt
- ¼ cup brown sugar, packed
- 2 ½ cups gluten-free, graham-style crumbs
- ⅓ cup sugar
- ¼ teaspoon kosher or fine sea salt
- ½ cup unsalted butter, melted
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 (8-ounce) package cream cheese, at room temperature
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ⅛ teaspoon freshly ground nutmeg
- Line a baking sheet with parchment paper or a silicone baking mat.
- Melt the butter in a large skillet over medium-high heat.
- Add the pecans, salt and brown sugar.
- Stir well.
- Cook for 2 minutes, stirring frequently.
- Pour the coated nuts onto the prepared baking sheet in a single layer
- Refrigerate until cooled, about 10 minutes.
- Spray a 9-inch springform with gluten-free, nonstick cooking spray.
- Line the bottom of the pan with a piece of parchment or waxed paper.
- Spray the paper.
- Combine all of the ingredients, mix well and press them firmly into the prepared pan, covering the bottom and sides of the springform.
- In the bowl of an electric mixer, combine cream and powdered sugar, and beat until stiff peaks form.
- Set aside.
- In another mixing bowl, beat cream cheese until smooth.
- Add the pumpkin, cinnamon, cloves, nutmeg, salt and sugar, and beat on medium speed until combined, scraping the bottom and sides of the mixing bowl at least once.
- With a spatula, fold in the whipped cream mixture until no longer streaky.
- Pour the filling into the crust.
- Scrape the nut topping off the pan with a spatula to top the cheesecake.
- Refrigerate the cheesecake for 3 hours or up to 24 hours.
- Store leftovers in the fridge.
How much do you love a good pumpkin cheesecake recipe? I feel like this is one that would make Rose, Dorothy, Blanche and Sophia proud. —Kristen