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Gluten-Free No-Bake Pumpkin Praline Cheesecake

Pumpkin-Cheesecake-585
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

No-Bake Pumpkin Praline Gluten-Free Cheesecake
Author: 
Recipe type: Dessert
Cuisine: Gluten-free
Serves: 12
 
Ingredients
TOPPING
  • 1 tablespoon unsalted butter
  • 1 cup chopped pecans
  • 1 pinch kosher or fine sea salt
  • ¼ cup brown sugar, packed
CRUST
  • 2 ½ cups gluten-free, graham-style crumbs
  • ⅓ cup sugar
  • ¼ teaspoon kosher or fine sea salt
  • ½ cup unsalted butter, melted
FILLING
  • 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
Instructions
TOPPING
  1. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the pecans, salt and brown sugar.
  4. Stir well.
  5. Cook for 2 minutes, stirring frequently.
  6. Pour the coated nuts onto the prepared baking sheet in a single layer
  7. Refrigerate until cooled, about 10 minutes.
CRUST
  1. Spray a 9-inch springform with gluten-free, nonstick cooking spray.
  2. Line the bottom of the pan with a piece of parchment or waxed paper.
  3. Spray the paper.
  4. Combine all of the ingredients, mix well and press them firmly into the prepared pan, covering the bottom and sides of the springform.
FILLING
  1. In the bowl of an electric mixer, combine cream and powdered sugar, and beat until stiff peaks form.
  2. Set aside.
  3. In another mixing bowl, beat cream cheese until smooth.
  4. 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.
  5. With a spatula, fold in the whipped cream mixture until no longer streaky.
  6. Pour the filling into the crust.
  7. Scrape the nut topping off the pan with a spatula to top the cheesecake.
  8. Refrigerate the cheesecake for 3 hours or up to 24 hours.
  9. 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

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2 Comments
  1. This sounds delicious!!! But holy wow, I wouldn’t want to look at the calories between the heavy whipping cream, powdered sugar and cream cheese. 😛 I’ll definitely have to give this a try this Fall though, maybe Thanksgiving day! 🙂

  2. Michelle says:

    Oooohh this sounds amazing! I love no-bake recipes. Definitely have to try this fall