No-Bake Pumpkin Praline Gluten-Free Cheesecake
Recipe type: Dessert
Cuisine: Gluten-free
Serves: 12
  • 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
  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.
  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.
  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.
Recipe by Fit Bottomed Girls at