Imagine a dessert that combines the rich, creamy texture of cheesecake with the warm, comforting flavors of autumn – all without gluten! This No Bake Pumpkin Praline Cheesecake is about to become your new obsession. With its buttery almond flour crust, velvety pumpkin filling, and crunchy pecan topping, this dessert is not just a treat; it's a culinary experience that will make your taste buds dance with joy. Get ready to impress your friends and family with the most incredible gluten-free dessert they've ever tasted!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 can (15 oz) pumpkin puree
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- 1/4 cup pecans, chopped
Instructions
- In a mixing bowl, combine 1 1/2 cups of almond flour, 1/4 cup of melted coconut oil, and 2 tablespoons of maple syrup. Stir the mixture until it forms a crumbly texture that holds together when pressed.
- Press the almond flour mixture into the bottom of a 9-inch springform pan or a pie dish to create an even crust. Use your fingers or the back of a measuring cup to pack it tightly. Place the crust in the refrigerator to set while you prepare the filling.
- In a large mixing bowl, add 1 can (15 oz) of pumpkin puree, 1 cup of softened cream cheese, 1/2 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of pumpkin spice. Using an electric mixer, beat the ingredients together on medium speed until the mixture is smooth and creamy, ensuring there are no lumps.
- Once the filling is well combined, remove the crust from the refrigerator. Carefully pour the pumpkin cheesecake filling over the crust, spreading it evenly with a spatula.
- Sprinkle 1/4 cup of chopped pecans over the top of the cheesecake filling for added texture and flavor. Gently press the pecans into the filling to ensure they adhere.
- Cover the cheesecake with plastic wrap or aluminum foil and refrigerate for at least 2 hours, or until it is set. For best results, allow it to chill overnight.
- Once chilled and set, carefully remove the sides of the springform pan. Slice the cheesecake into 8 servings and serve chilled. Optionally, garnish with additional whipped cream or a drizzle of maple syrup before serving.
Tips
- Ensure your cream cheese is completely softened at room temperature to avoid lumps in the filling.
- Press the crust mixture firmly into the pan to create a solid base that won't crumble.
- Use a spatula to smooth the filling evenly for a professional-looking presentation.
- For the best flavor and texture, let the cheesecake chill overnight.
- If you want extra richness, toast the pecans lightly before sprinkling them on top.
- Keep the cheesecake refrigerated until just before serving to maintain its perfect consistency.
- For a dairy-free version, try using coconut cream cheese as a substitute.
- Always use fresh, high-quality ingredients for the most delicious results.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 8g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 35mg
