Gluten Free Maple Molasses Pumpkin Swirled Cheesecake
 
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Celebrating the holiday seasons with this Gluten Free Maple Molasses Pumpkin Swirled Cheesecake! A mildly flavored maple and molasses cheesecake swirled with a cinnamon spiced pumpkin cheesecake, baked on top of a gluten free molasses graham cracker crust.
Author:
Recipe type: Dessert
Serves: 12-16
Ingredients
  • For the crust:
  • ⅓ cup melted butter
  • 3 tablespoons sugar
  • 1 teaspoon molasses
  • 1⅔ cups gluten free graham cracker crumbs (I used the entire 7.5 oz. box of Pamela's brand)
  • For the cheesecake:
  • 3 packages cream cheese, softened
  • ½ cup sugar
  • ½ cup pure maple syrup
  • 1½ tablespoons molasses
  • 1 teaspoon vanilla
  • 4 eggs
  • 1 cup nonfat plain Greek yogurt
  • 1 teaspoon cinnamon
  • ⅛ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • 1 cup canned pumpkin (not pumpkin pie filling)
Directions
  1. Preheat oven to 325 degrees. Cover the bottom and up the sides (on the outside) of a 9" spring-form pan with a double layer of foil. Set aside.
  2. In a small microwave safe mixing bowl, melt butter. Add sugar and molasses and stir until combined. Add crushed graham cracker crumbs and stir until there are no dry crumbs left. Pat mixture into bottom of spring-form pan. Bake at 325 degrees for 12 minutes and remove from oven.
  3. While crust is baking, cream together softened cream cheese, sugar, maple syrup, molasses, and vanilla until smooth, scraping down the sides as needed. Add eggs, one at a time, making sure that each is fully incorporated before adding the next. Add Greek yogurt, cinnamon, ginger, nutmeg, and allspice and mix until smooth.
  4. In a separate smaller mixing bowl, scoop 1 cup of pumpkin puree. Add 1½ cups of cream cheese mixture to pumpkin puree and stir until smooth.
  5. Once crust has cooled to touch, add a thin layer of cream cheese mixture, enough to just coat the crust. Add about 10 spoonfuls of pumpkin cream cheese mixture on top, in scattered spots. Then do the same with the plain cream cheese mixture. Alternate this pattern until both batters are gone.
  6. Using a knife, cut through the batter to make swirls. Do not over-mix or you will loose the swirl effect.
  7. Place spring-form pan on a baking sheet pan with a lip. Make sure the foil securely seals the bottom and sides of the spring-form pan and add ½" of water to the baking sheet pan, making sure that the water level does not come higher than the foil barrier.
  8. Carefully place pan in oven and bake at 325 degrees for 60-70 minutes until cheesecake is no longer glossy and just barely jiggles when moved.
  9. Remove from oven and lift spring-form pan onto a cooling rack to cool. Allow cheesecake to come to room temperature (at least 1½ to 2 hours). With a thin knife, circle the blade along the edge of the cheesecake to loosen from the pan.
  10. Loosely cover the cheesecake and store in the fridge over night. Remove from fridge prior to serving, run knife along the edges again, unhinge the ring of the spring-form pan, and carefully slide cheesecake onto serving dish. Decorate as desired.
  11. Store cheesecake in an airtight container in the fridge for up to 5 days or in the freezer for up to 6 months.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-maple-and-molasses-pumpkin-swirled-cheesecake/