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The BEST Gluten-Free Pumpkin Cheesecake

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Creamy, Gluten-Free Pumpkin Cheesecake in a delicious gluten-free graham cracker crust is a beautiful recipe made with cream cheese, pumpkin puree, sour cream, and brown sugar. This easy recipe is beloved during the holidays and year-round. If you love pumpkin, you will enjoy this delightful recipe! This is one of my favorite gluten-free pumpkin desserts!

Gluten-Free Pumpkin Cheesecake with whipped cream

Pumpkin is one of my favorite flavors, and I love making gluten-free pumpkin recipes. I even created a pumpkin smoothie recipe! This lovely pumpkin dessert with warm spices satisfies my craving for pumpkin and creamy cheesecake! It’s a family favorite recipe I think you will enjoy. Pumpkin season can be enjoyed year-round! If you love cheesecake, you might also enjoy our Chocolate Cheesecake Recipe with a Gluten-Free Oreo Crust!

What you’ll love about this recipe:


  • Creamy texture, rich and decadent! Perfect for any holiday event or celebration!
  • Great recipe for entertaining!
  • It’s a delicious gluten-free dessert!

Recipe Ingredients

You’ll need the following ingredients to make this Gluten-Free Pumpkin Cheesecake

Ingredients for Pumpkin Cheesecake
  • FOR THE GLUTEN-FREE GRAHAM CRACKER CRUST
  • 7 ounces of gluten-free graham crackers
  • 4 tablespoons granulated sugar
  • 6 tablespoons unsalted butter, melted
  • FOR THE CHEESECAKE FILLING:
  • 3 (8 ounces) blocks full-fat cream cheese, soften to room temperature
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 4 eggs, at room temperature
  • 1 cup pumpkin puree (We used Farmers Market Organic Pumpkin Puree)
  • ⅓ cup sour cream, at room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon Gluten free flour (1 to 1 baking flour)
  • FOR THE TOPPING
  • 1 cup heavy whipping cream, chilled
  • ⅓ cup confectioners sugar
  • 1 teaspoon vanilla extract
  • Caramel syrup, to drizzle (optional)

Ingredient Notes

  • If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can replace it with a combination of One teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves

How To Make Gluten-Free Pumpkin Cheesecake- Step by Step

  1. Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Prepare the crust: In a food processor, add the graham crackers and pulse for a minute until they turn into crumbs. Add the sugar and melted butter and pulse for 30 seconds until the mixture resembles wet sand. Transfer the mixture to the springform pan and press it firmly.
  3. Bake the crust for 9-10 minutes, then remove from the oven and allow it to cool while preparing the filling.
  4. In a large mixing bowl, beat softened cream cheese until creamy and smooth for 2 minutes using a hand mixer. Add the granulated sugar and brown sugar and beat for two more minutes until well combined.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, salt, and flour. Mix until everything is well combined.
  6. Pour the prepared pumpkin cheesecake filling over the baked crust. Place the pan in a baking tray and fill the tray with boiling water to create a water bath about an inch deep.
  7. Reduce the oven temperature to 325 degrees F. Place the baking tray in the oven and bake the cheesecake for 55-60 minutes until the edges of the cheesecake are just set.
  8. Turn off the oven and slightly open the oven door, letting the cheesecake cool gradually for 30-40 minutes. Remove the cheesecake from the oven and allow it to come to room temperature. Cover with cling wrap and refrigerate for at least 4 hours, or overnight.
  9. Once set, carefully remove the cheesecake from the springform pan to a plate.
  10. Meanwhile, prepare the whipped cream for topping: In a medium bowl, beat heavy cream with confectioners sugar and vanilla extract on medium speed using a hand mixer or stand mixer until soft peaks form. Transfer the whipped cream into a piping bag fitted with a star nozzle.
  11. Decorate the pumpkin cheesecake around the edges with whipped cream. Drizzle some caramel syrup on top.
  12. Gently slice and serve!

Tips & Tricks

  • Instead of a food processor, you can seal the Graham crackers in a Ziploc bag. Push the cookies with a rolling pin until they become fine crumbs. Use the crumbs for the crust layer.
  • Bringing the cream cheese to room temperature before making the recipe is also essential to ensure that it blends well with the other ingredients.
  • You can also make gluten-free pumpkin cheesecake bars with this recipe.

Storage

Pumpkin cheesecake typically lasts in the refrigerator for about 5 to 7 days if stored properly in an airtight container or covered with plastic wrap.

Additions and Substitutions

  • You can also use ginger snaps for the gluten-free gingersnap crust.
  • Serve with a caramel drizzle. We love Torani Caramel Sauce.
  • You can decorate the top of the cheesecake with toffee bits or caramel drizzle.
  • Add a Pecan Crust to the top of your Pumpkin Cheesecake
  • Make your pumpkin cheesecake into bars in a large pan

Frequently Asked Questions for Gluten-Free Pumpkin Cheesecake

Can I use the same recipe to make mini pumpkin cheesecakes?

You can use the same recipe and make the mini pumpkin cheesecakes using muffin or cupcake molds. Remember, baking time varies with mini cheesecakes.

What if I don’t have pumpkin pie spice?

If you don’t have pumpkin pie spice on hand or prefer to make your blend, you can replace it with a combination of:
One teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves

Is Pumpkin Cheesecake Gluten-Free?

Pumpkin Cheesecake is gluten-free if all the ingredients in the cheesecake batter are gluten-free, and you also use a gluten-free crust.

I hope you loved this Gluten-Free Pumpkin Cheesecake Recipe. If you make it, leave a rating so I know you liked it!

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The BEST Gluten-Free Pumpkin Cheesecake

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Creamy, Gluten-Free Pumpkin Cheesecake in a delicious gluten-free graham cracker crust is a beautiful recipe made with cream cheese, pumpkin puree, sour cream, and brown sugar. This easy recipe is unique during the holidays and year-round. If you love pumpkin, you will enjoy this delightful recipe! 

  • Author: Sherie Friedlander
  • Prep Time: 20 Minutes
  • Cook Time: 1 Hour
  • Total Time: 1 Hour 20 Minutes
  • Yield: 12 Slices
  • Category: Desserts
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

For the crust:

7 ounce gluten free graham crackers

4 tablespoons granulated sugar

6 tablespoons unsalted butter, melted

For the cheesecake filling:

3 (8 ounces) blocks full- fat cream cheese, soften to room temperature

3/4 cup granulated sugar

1/2 cup brown sugar

4 eggs, at room temperature

1 cup pumpkin puree

1/3 cup sour cream, at room temperature

2 teaspoons pumpkin pie spice

1 tablespoon pure vanilla extract

1/4 teaspoon salt

1 tablespoon Gluten free flour (1 to 1 baking flour)

For the topping:

1 cup heavy whipping cream, chilled

1/3 cup confectioners sugar

1 teaspoon vanilla extract

Caramel syrup , to drizzle (optional)

Instructions

  1. Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper and set it aside.
  2. Prepare the crust: In a food processor, add the graham crackers and pulse for a minute until they turn into crumbs. Add the sugar and melted butter and pulse for 30 seconds until the mixture resembles wet sand. Transfer the mixture to the springform pan and press it firmly.
  3. Bake the crust for 9-10 minutes, then remove from the oven and allow it to cool while preparing the filling.
  4. In a large mixing bowl, beat softened cream cheese until creamy and smooth for 2 minutes using a hand mixer. Add the granulated sugar and brown sugar and beat for two more minutes until well combined.
  5. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, sour cream, pumpkin pie spice, vanilla extract, salt, and flour. Mix until everything is well combined.
  6. Pour the prepared pumpkin cheesecake filling over the baked crust. Place the pan in a baking tray and fill the tray with boiling water to create a water bath about an inch deep.
  7. Reduce the oven temperature to 325 degrees F. Place the baking tray in the oven and bake the cheesecake for 55-60 minutes until the edges of the cheesecake are just set.
  8. Turn off the oven and slightly open the oven door, letting the cheesecake cool gradually for 30-40 minutes. Remove the cheesecake from the oven and allow it to come to room temperature. Cover with cling wrap and refrigerate for at least 4 hours, or overnight.
  9. Once set, carefully remove the cheesecake from the springform pan to a plate.
  10. Meanwhile, prepare the whipped cream for topping: In a medium bowl, beat heavy cream with confectioners sugar and vanilla extract on medium speed using a hand mixer or stand mixer until soft peaks form. Transfer the whipped cream into a piping bag fitted with a star nozzle.
  11. Decorate the pumpkin cheesecake around the edges with whipped cream. Drizzle some caramel syrup on top.
  12. Gently slice and serve!

Notes

Pumpkin cheesecake typically lasts in the refrigerator for about 5 to 7 days if stored properly in an airtight container or covered with plastic wrap.

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