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.