Copycat Gluten-Free Olive Garden Pumpkin Cheesecake

Preheat your oven to 350°F (175°C). Place a large roasting pan on the bottom wire rack of the oven. Fill it 3/4 full with hot water.
In a food processor, combine pecans and pulse until crumbly. Add almond flour, oat flour, coconut sugar, coconut oil, molasses, ginger, and salt. Pulse until the mixture comes together and resembles coarse crumbs.
Grease a 9-inch springform pan with cooking spray. Transfer the crust mixture to the pan. Use the back of a spoon or the bottom of a measuring cup to press the mixture firmly into the bottom and 1/2 inch up the sides of the pan, creating an even crust.
Place the pan in the oven and bake the crust for 10 minutes. Remove it from the oven and let it cool while you prepare the filling.

In a blender or a food processor, combine cream cheese, maple syrup, cottage cheese, coconut sugar, vanilla extract, pumpkin pie spice, and tapioca flour. Mix until smooth and well combined.
Add pumpkin puree and eggs and gently pulse until fully incorporated into the cream cheese mixture.
Pour the pumpkin cheesecake filling over the crust in the springform pan. Smooth the top with a spatula.
Place the pan back in the oven and bake in a 350-degree oven for 50-55 minutes or until the edges are set but the center still has a slight jiggle.
Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours or overnight to set completely.

Add the white chocolate chips and coconut oil to a microwave-safe bowl and heat in 25-second intervals, stirring in between, until the chocolate is smooth and melted.
In a blender or food processor, combine cream cheese, melted white chocolate, lemon juice, cinnamon, and a dash of salt. Mix until well combined and creamy. You can whip you're whipped cream by pouring 1 cup of heavy whipping cream into a container. Whip until stiff peaks form.
Add the whipped cream to the food processor and gently pulse until combined.
Once the cheesecake has chilled and set, spread the whipped cream layer evenly over the top.

In a small bowl, combine oat flour, coconut sugar, melted unsalted butter, and salt. Mix with a fork until the mixture resembles coarse crumbs.

Once fully chilled and set, remove the cheesecake from the springform pan. Slice and place a piece of cheesecake on a serving plate.
Sprinkle the cinnamon crumble over the seasoned cream cheese layer on the cheesecake.
Drizzle caramel sauce over the cinnamon crumble.
Enjoy your gluten-free pumpkin cheesecake!

Did you make this recipe?Please let me know in the comments below how it turned out :)