Pumpkin Cheesecake (Grain Free, Gluten Free)

I chose to keep the sweetness on the lighter side, so make sure to serve this cheesecake with the caramel sauce. If you prefer, you can add an additional 2 tablespoons of maple syrup to the filling.

Inspired by the No-Bake Cherry Cheesecake from Martha Stewart Magazine.


For the crust:

For the filling:

  • 1 cup sour cream, room temperature
  • 1/2 cup plus 2 tablespoons maple syrup, divided
  • 4 ounces mascarpone cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 ounces soft goat cheese, room temperature
  • 1/2 cup cooked and pureed pumpkin (you can also use organic canned pumpkin)
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon [unflavored gelatin|
  • 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cups whipped cream (optional)


  1. Preheat oven to 350 degrees Fahrenheit. Place nuts, whole cane sugar and butter in the bowl of a food proessor. Pulse until finely ground. Press crust in the bottom of a buttered 9-inch springform pan. Bake for 12 minutes. Cool.
  2. Place sour cream, 1/2 cup maple syrup, mascarpone, cream cheese, goat cheese, pumpkin and pumpkin spice into the bowl of a mixer. Mix on medium speed for 3 minutes. Sprinkle gelatin over cream cheese mixture and mix for an additional 1 minute. Pass mixture through a fine mesh sieve into a large bowl. Pour heavy cream into the now empty mixing bowl. Whisk on medium high, slowly adding the remaining 2 tablespoons maple syrup. Whisk until medium peaks form. Fold whipped cream into pumpkin mixture. Pour filling over cooled crust and smooth the top. Refrigerate for 4 hours until firm.
  3. Serve with whipped cream (optional) and maple caramel sauce)