Gluten Free Pumpkin Cheesecake Tart

5 from 1 vote
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Sweet and creamy but still light, this Greek Yogurt Pumpkin Cheesecake Tart has all your favorite flavors of autumn. Especially since that rich cheesecake filling is on top of a nutty maple pecan crust. You’ll agree this is one of the best gluten-free pumpkin recipes for Thanksgiving.

slice of pumpkin tart on a white plate in front of the rest of the tart with chopped pecans and mini pumpkin decorations scattered around

Why You’ll Love This Pumpkin Cheesecake Tart

Call me crazy, but I’m not a fan of heavy, dense cheesecake. I do love the flavor of cheesecake though, so I’m always turning it into something lighter, whether it’s Strawberry Cheesecake Popsicles in the summer or this pumpkin tart in the fall.

The secret to a rich and creamy cheesecake dessert that is actually lighter – Greek yogurt! It makes it smooth, enhances that tangy flavor, and still tastes decadent.

Plus this pumpkin cheesecake is naturally gluten free because the crust is made with pecans that are ground into crumbs. Mixed with some butter and maple syrup, the nutty flavor pairs so nicely with the earthy, warm spices.

And, you know, it’s pumpkin, Greek yogurt, and pecans. It’s practically like eating a yogurt parfait. Have a slice for breakfast!

OK, maybe that’s taking things a little too far. But it really is a perfect gluten free dessert that evokes all the flavors of fall – pumpkin, pecans, maple, cinnamon, and nutmeg. None of the flavors are over the top, so that nice cheesecake-y tang comes through without being overpowered by the pumpkin spice. Try it in place of the usual pumpkin pie this Thanksgiving!

small dessert fork going into the tip of a slice of gluten free pumpkin cheesecake tart

Ingredients

You’ll be amazed that this pumpkin cheesecake tart is practically a gourmet dessert but is made with just a few simple ingredients.

For the maple pecan crust:

  • Pecans: You can use pecan halves or chopped nuts because you’ll be pulsing them in a food processor or blender to form crumbs.
  • Maple syrup: Use real maple syrup, not pancake syrup.
  • Unsalted butter: This will be melted to form the crust.
  • Salt: Just a bit enhances that nutty flavor.

For the pumpkin cheesecake filling:

  • Vanilla Greek yogurt: This make sit creamy and the vanilla flavor goes well with the pumpkin spices and adds to the sweetness of the tart.
  • Pumpkin puree: Not pumpkin pie filling.
  • Eggs: A couple of large ones.
  • Light brown sugar: Adds a nice, caramelized sweetness.
  • Cornstarch: To help bind and thicken the filling.
  • Pumpkin pie spice: Gotta have it.
  • Salt: To make the sweet flavors pop.
looking down at the whole pumpkin tart

How to Make Pumpkin Cheesecake Tart

Make the crust

Get ready to make the maple pecan crust by first preheating the oven to 350°F and coating a 10-inch springform pan with cooking spray.

In a food processor or blender, pulse the pecans to grind them into small crumbs. Then add them to a bowl with the maple syrup, melted butter, and salt. Use a fork to toss everything together until it is crumbly, then press it into the bottom of the prepared pan.

Bake the crust for 15 minutes or until it is lightly browned. You can set it aside until you are ready to fill it, and even make it a day in advance. But you can also fill it right away without letting it cool.

Make the pumpkin cheesecake filling

If your oven isn’t still on from making the crust, then preheat the oven to 350°F. You’ll be using a water bath in the oven so the moisture keeps the cheesecake from cracking. So fill a baking dish with water and place it on one of the lower racks of the oven while it preheats.

Combine the Greek yogurt, pumpkin puree, eggs, light brown sugar, cornstarch, pumpkin pie spice, and salt in a blender and puree until fully combined and smooth. Pour it over the baked crust.

Bake the pumpkin tart

Bake for 35-45 minutes, or until the center is set, and the edges begin to brown and pull away from the sides of the pan. Leave the tart in the oven, turn the oven off, and let it cool for 5-10 minutes before removing it from the oven. Place the pan on a rack to let it cool to room temperature.

pie server putting a piece of pumpkin tart on a plate and the rest of the tart on the base of the springform pan surrounded by chopped pecans

Cooling and serving

Once it has fully cooled to room temperature, place it in the refrigerator uncovered for 2-3 hours to chill completely. You can then open the latch on the springform pan and gently loosen and remove the ring. Then slice and serve with whipped cream, if desired.

Storing the Tart

The Pumpkin Cheesecake Tart must be stored in the refrigerator until you are ready to enjoy it. Once fully chilled, it can be light covered with plastic wrap either before or after removing it from the pan.

If kept cold, it will be good to eat for up to 3 or 4 days.

Make it in Advance

As long as it is refrigerated, you can make it a day or two before you plan to eat it. You can also choose to prepare the crust a day or two before you make the filling and bake it.

slice of pumpkin cheesecake tart with a bite missing from the tip of the piece

Shop the Recipe

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SPRINGFORM PAN: You’ll need a 10-inch springform pan to make this recipe.

BLENDER: Use your blender to pulse the pecans into crumbs and blend the filling mixture. Your basic blender will work just fine. No need for anything fancy.

BAKING DISH: A glass baking dish filled with water in the lower half of the oven will keep the cheesecake from cracking.

MAPLE SYRUP: For the best flavor in that crust, you want real maple syrup. I think the best comes from Vermont.

pie server holding up a slice of gluten free pumpkin cheesecake tart over the rest of the tart
5 from 1 vote

Greek Yogurt Pumpkin Cheesecake Tart

Sweet and creamy but still light, this Greek Yogurt Pumpkin Cheesecake Tart has all your favorite flavors of autumn. Especially since that rich cheesecake filling is on top of a nutty maple pecan crust. You'll agree this is one of the best gluten-free pumpkin recipes for Thanksgiving.
Servings: 8 servings

Ingredients

For the crust:

  • 6 oz. pecans
  • 2 Tablespoons maple syrup
  • 1 Tablespoon unsalted butter, melted
  • 1/8 teaspoon salt

For the cheesecake:

  • 1 3/4 cups vanilla Greek yogurt
  • 1/2 cup pumpkin puree
  • 2 large eggs
  • 1/4 cup light brown sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon pumpkin pie spice
  • 1/8 teaspoon salt

Instructions

For the crust:

  • Preheat oven to 350°F, and coat a 10-inch springform pan with cooking spray. In a food processor or blender, pulse the pecans to grind them into small crumbs.
  • Combine pecan crumbs, maple syrup, melted butter, and salt in a medium bowl and toss with a fork until crumbly.
  • Press into the bottom of the prepared pan and bake at 350°F for 15 minutes, or until lightly browned. Set aside until ready to fill, but there is no need to cool it before filling.

For the cheesecake:

  • Preheat oven to 350°F. Place a baking dish filled with water on one of the lower racks of the oven to prevent the cheesecake from cracking.
  • Combine the Greek yogurt, pumpkin puree, eggs, light brown sugar, cornstarch, pumpkin pie spice, and salt in a blender and puree until fully combined and smooth.
  • Pour into the pan over the prepared crust.
  • Bake for 35-45 minutes, or until the center is set, and the edges begin to brown and pull away from the sides of the pan.
  • Leave the tart in the oven, turn off, and let cool for 5-10 minutes before removing from the oven.
  • Allow to fully cool to room temperature before placing in the refrigerator to cool for 2-3 hours before removing from the pan and serving.
Nutrition Facts
Greek Yogurt Pumpkin Cheesecake Tart
Amount Per Serving (1 slice)
Calories 271 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g15%
Trans Fat 1g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 48mg16%
Sodium 83mg3%
Potassium 156mg4%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 15g17%
Protein 8g16%
Vitamin A 2532IU51%
Vitamin C 1mg1%
Calcium 87mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
17 Comments
  1. Emily

    Yum, this looks delicious! I missed it during the holidays but will have to make it soon (Thanksgiving or not). Have you ever tried a variation of this with different flavors instead? I’m thinking peanut butter!

  2. 5 stars
    Hi Brianne. I came across your blog when we were mentioned together in the same tweet by Lindsay yesterday.
    1. Nice to meet you. I also gave up my Business degree to stay at home. No regrets. Now I’m a food blogger. Meant to be.
    2. This pumpkin cheesecake is what I have been looking for! I pinned it and will make it!
    I will keep following you.:)
    Have a great weekend!

      1. I truly believe it’s possible if you do the right thing.;) I’m getting more and more satisfied with where my blog is heading. Check it out, maybe you will find some useful blogging tips. Good luck.:)

  3. Oh my, Brianne. This looks so amazing! I had to click over from Wake Up Wednesdays! I love that you made a crust out of pecans and maple syrup and that you used Greek yogurt as the filling with pumpkin. Such a healthier fall dessert. Love this! Pinning!

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