The BEST Gluten-Free Pumpkin Cheesecake
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!
Table of contents
- Recipe Ingredients
- Ingredient Notes
- How To Make Gluten-Free Pumpkin Cheesecake- Step by Step
- Storage
- Additions and Substitutions
- Frequently Asked Questions for Gluten-Free Pumpkin Cheesecake
- I hope you loved this Gluten-Free Pumpkin Cheesecake Recipe. We always appreciate your comments and 5-star reviews!
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 and The Best Pumpkin Pudding
What you’ll love about this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this delicious Gluten-Free 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
- We love Pamelas Gluten Free Graham Crackers
How To Make Gluten-Free Pumpkin Cheesecake- Step by Step
- Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper and set it aside.
- Prepare the crust: In a food processor, add the graham crackers and pulse until they become 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.
- Bake the crust for 9-10 minutes, then remove from the oven and allow it to cool while preparing the filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once set, carefully remove the cheesecake from the springform pan to a plate.
- 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.
- Decorate the pumpkin cheesecake around the edges with whipped cream. Drizzle some caramel syrup on top.
- 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
You can use the same recipe and make the mini pumpkin cheesecakes using muffin or cupcake molds. Remember, baking time varies with mini cheesecakes.
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
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. We always appreciate your comments and 5-star reviews!
Our Favorite
Other Recipes You Might Enjoy!
The BEST Gluten-Free Pumpkin Cheesecake
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!
- 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
- Preheat the oven to 350 degrees F. Line a 9-inch springform pan with parchment paper and set it aside.
- 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.
- Bake the crust for 9-10 minutes, then remove from the oven and allow it to cool while preparing the filling.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once set, carefully remove the cheesecake from the springform pan to a plate.
- 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.
- Decorate the pumpkin cheesecake around the edges with whipped cream. Drizzle some caramel syrup on top.
- 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.
I didn’t have the set up for the water bath but I just put stabilized whipped cream on the top. It was SO good! I got copious amounts of compliments saying it was better than a pumpkin pie and the best cheesecake they’d had in a long time. Wonderful recipe. Some even asked for the recipe. Will use again!
Thanks for your lovely comment! It’s one of our favorites also! Happy Holidays!
So creamy! My guests loved it!
I made this today… while it looks delicious, when I entered the ingredients into MyFitnessPal it was about 100 calories more than what you listed (I even used sugar free substitutes)
Brooke, Thanks for your feedback. We use the Nutrifox calculator. My understanding is this is not an exact science and often different calculators give different results. Really appreciate your feedback! Hope you enjoyed the pumpkin cheesecake. Sherie
Excellent recipe, made for my daughter as christmas present was delicious. Will def make again.
So happy you enjoyed it! Happy Holidays!