Pumpkin Pie Spice Cheesecake with Gluten Free Pecan Crust
This pumpkin pie spice cheesecake with pecan crust is naturally gluten free and so perfect for the holidays!
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Ingredients
For the Crust:
- 3 cups pecans
- 6 tbsp brown sugar
- 6 tbsp butter - melted
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
For the Filling:
- 24 oz 1/3 less fat cream cheese - softened
- 1 cup plain greek yogurt
- 1 cup sugar
- 1 tsp vanilla
- 3 tsp pumpkin pie spice
- 4 eggs
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Instructions
- Preheat oven to 350F.
- In a food processor, pulse pecans until finely ground.
- Pour in a medium bowl and mix in brown sugar, melted butter, pumpkin pie spice, and salt until combined and the crust resembles wet sand.
- Press the pecan mixture into the bottom and sides of a 9-inch springform pan.
- Bake at 350F for 8-12 minutes, or until lightly colored and fragrant. Set aside.
- Reduce heat to 325F.
- In the bowl of a stand mixer, beat cream cheese, greek yogurt, and sugar together until combined.
- Add vanilla and pumpkin pie spice.
- Add eggs one at a time and combine until blended.
- Pour cheesecake mixture over crust. Bake at 325F for 55 minutes to an hour, until the center is just set.
- Allow to cool before releasing from pan.
- Refrigerate for at least 4 hours before serving.
Nutrition
Calories: 457kcal | Carbohydrates: 31g | Protein: 10g | Fat: 33g | Saturated Fat: 10g | Cholesterol: 101mg | Sodium: 443mg | Potassium: 293mg | Fiber: 2g | Sugar: 27g | Vitamin A: 585IU | Vitamin C: 0.4mg | Calcium: 139mg | Iron: 1.2mg
