Gluten-Free Pumpkin Cheesecake! NOBODY will guess this is gluten-free! Lightly spiced, creamy and totally luxurious. The perfect crowd-pleasing holiday dessert!
If you’re looking for a show-stopping gluten-free holiday dessert – look no further! This Gluten-Free Pumpkin Cheesecake is one of my favorite desserts of all-time – gluten-free or not.
It is lightly spiced, creamy and totally luxurious.
Whether or not it’s the holidays – I dream of this cheesecake year-round! It’s definitely swoon-worthy with it’s 3 layers of creamy goodness.
Ingredients for the Gluten-Free Graham Cracker Crust
The first layer of this cheesecake is an easy, gluten-free graham cracker crust. I like to add walnuts to the crust for a delicious taste and to help the gluten-free cookies hold up.
Make the Crust
It works best to make this crust in the food processor. You’ll also need a springform pan to bake the cheesecake.
- First you pulse the walnuts then transfer them to a bowl.
- Then pulse the graham crackers and add to the bowl.
- Mix the walnuts and graham crackers with the melted butter, sugar and cinnamon.
- Then press into a pan and bake.
Ingredients for the Pumpkin Cheesecake Filling
While the crust bakes and cools, you can get started on the pumpkin cheesecake filling.
This recipe is unique because it doesn’t need any eggs. A combination of pumpkin and cornstarch gives the cheesecake the structure it needs.
Tip: Be sure to set your cream cheese out in advance so it can come to room temperature. It needs to be fully softened for a smooth filling.
Make the Filling
I prefer to use my stand mixer to make the filling, but a hand mixer will work too.
- Start by whipping together the cream cheese/sour cream.
- Then add the rest of the ingredients and continue to mix.
- Smooth the filling into the pan.
- Bake until the center is set.
You’ll know the cheesecake is done with it appears set and has a slight jiggle in the middle when you shake it.
Ingredients for the Whipped Cream Topping
Once the cheesecake is fully cool you can add the last layer – a whipped cream topping!
This topping has a little cream cheese in it to stabilize the whipped cream. A little nutmeg also gives it delicious flavor!
Whip the Topping
To make the whipped topping:
- Start by mixing together the cream cheese, powdered sugar, nutmeg and vanilla until smooth. Again you’ll want room temperature cream cheese here.
- Slowly add in the whipped cream while mixing.
- Whip until the mixture is light and fluffy.
- Then smooth the topping over the cooled cheesecake.
I am always on the hunt for gluten-free baked goods and desserts that are delicious enough to feed a crowd – whether they eat gluten-free or not.
I brought this cheesecake to a big family get-together at my aunt’s house and everyone was amazed. My brother and cousins said it was the best cheesecake they’ve ever had. It is so delicious nobody will ever guess it’s gluten-free!
Unlike other cheesecakes this one is egg-free. Using pumpkin gives the cheesecake structure so eggs are not needed. So this is also perfect for guests with egg allergies!
Make Ahead Options
This Gluten-Free Pumpkin Cheesecake is a delicious option for a non-pie Thanksgiving dessert. It can be made a day in advance which is always a lifesaver on holidays.
Many gluten-free desserts can’t be made in advance (sorry Gluten-Free Banana Cream Pie – I still love you) which makes this recipe even more of a gem.
Tips for Perfect Gluten-Free Cheesecake
- Be sure all the ingredients are at room temperature before mixing the cheesecake together.
- Bake the cheesecake in a 10-inch springform pan.
- No peeking! Keep the oven closed while the cheesecake bakes.
- Cook until the cheesecake is set but still jiggly in the middle.
- After the cheesecake has been out of the oven for 10 minutes, cut around the edges of the pan so it can release as it cools.
- Cool the cheesecake completely at room temperature before transferring to the refrigerator.
- Refrigerate at least 4 hours and preferably overnight. It’s even better the second day!
More Thanksgiving Dessert Ideas: Try this Gluten-Free Apple Crisp, Pumpkin Rice Pudding or this Gluten-Free Pumpkin Pie.
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Gluten-Free Pumpkin Cheesecake
Ingredients
For the Crust:
- 5-6 oz gluten-free graham crackers, (I use Schar)
- ½ cup walnuts
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 6 tablespoons butter melted
For the Pumpkin Filling:
- 24 ounces cream cheese, softened
- 1 ½ cups sour cream
- 3 tablespoons cornstarch
- 1 ½ cups granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- Pinch of cloves
- 1 teaspoon vanilla extract
- 15 ounce can pumpkin puree
For the Topping:
- 4 ounces cream cheese, softened
- ¼ teaspoon nutmeg
- ¼ teaspoon vanilla
- 3 tablespoons powdered sugar
- 1 cup whipping cream
Instructions
For the Crust:
- Preheat the oven to 350F. In the bowl of a food processor, add the Glutino Graham Animal Crackers and walnuts. Process until the mixture resembles sand. Add the brown sugar and cinnamon and pulse to combine. Remove the food processor blade and stir in the melted butter. Press the crumbs into the bottom of a 10-inch springform pan. Place the springform pan on a foil-lined larger baking pan and bake for 6-8 minutes, until the crust is lightly golden and toasted. Let cool before adding filling.
For the Cheesecake:
- In the bowl of a hand or stand mixer, add the cream cheese and sour cream and whip until fully incorporated. (Be sure the cream cheese is softened!) Add the cornstarch, sugar, cinnamon, nutmeg and cloves and mix until evenly combined. Mix in the vanilla and pumpkin until fully incorporated.
- Pour the filling over the cooled crust. Smooth the top and return the oven (keep the pan on the foil-lined baking sheet). Bake for 45-60 minutes until the edges are set and the center jiggles just slightly. Let the cheesecake cool completely to room temperature.
For the Topping:
- In the bowl of a hand or stand mixer, combine the cream cheese, nutmeg, vanilla, and powdered sugar. Mix until smooth and combined. While mixing on low, slowly add the whipping cream over 1-2 minutes. Increase the speed and whip until fluffy. Spread evenly over the cooled cheesecake.
- Refrigerate for at least 1-2 hours or up to a day. Garnish with a light dusting of freshly grated nutmeg, if desired.
Recipe Notes
- Be sure all the ingredients are at room temperature before mixing the cheesecake together.
- Bake the cheesecake in a 10-inch springform pan.
- No peeking! Keep the oven closed while the cheesecake bakes.
- Cook until the cheesecake is set but still jiggly in the middle.
- After the cheesecake has been out of the oven for 10 minutes, cut around the edges of the pan so it can release as it cools.
- Cool the cheesecake completely at room temperature before transferring to the refrigerator.
- Refrigerate at least 4 hours and preferably overnight. It’s even better the second day!
Post was originally published in November 2017. It was updated with new photos and more details in October 2020.
Karleen Bardal says
can you use greek yoghurt instead of sour cream? Bring down the sat. fat?
Erin Collins says
Unfortunately that won’t work for this recipe! Sorry about that.
Renee says
I made this today for Thanksgiving. It was absolutely delicious. It was smooth and full of flavor. It also wasn’t too difficult to make. I did not have a springform pan though so instead I used a 9 inch cake pan, and when the cheesecake was done I opened the oven door and let it cool down in there for over 30 minutes with the oven off and then I took it out to cool more on the counter. I also used Schar’s gluten free graham crackers and pecans for the crust.
Erin Collins says
I’m so glad it worked out for you! Great to know it worked with the cake pan and the Schar grahams! 🙂
Jessica Nelson says
Just finished making this and its in the fridge for tomorrow’s Thanksgiving. I cannot wait to try it!!
Kristen ford says
Is the vanilla in the topping vanilla extract? I am excited about making this, will be my first cheesecake though!!
Erin Collins says
Yes vanilla extract! I hope you enjoy it 🙂
meg says
Can we omit the topping?
Erin Collins says
Yes that will work! You can just served with whipped cream if you like 🙂
Meg says
Thanks! And do you think I can use a different nut besides walnuts? 🙂
Dana says
I used pecans, and we’ll be eating it tomorrow! I’ll let you know!
Madison says
Who wouldn’t love this. It’s creamy, smooth, and perfect for Fall. Seriously SO delicious!
Drew says
We made it for Thanksgiving last year and it is AMAZING. Nobody knew it was gluten-free. Definitely going to be making it a few times this fall. Thanks!
Lisa Gardner says
thanks for your efforts. I’m just beginning and it is a delight to find fun things to eat.
Emily says
This was such a great recipe. I would love to make something similar for Christmas. Have you ever made this recipe and left out the pumpkin and added a raspberry swirl or something. I would love to make it again but geared more for Christmas dinner. Any ideas?
Erin Collins says
I bet the crust would work great with another kind of cheesecake! This recipe has no eggs because the pumpkin acts as an egg-liker binder. My Mom has a delicious Vanilla Bean Cheesecake Recipe that has eggs that would work perfect with this crust. I can email it to you!
Emily DeVries says
That would be awesome. Thank you so much!
Sophia says
For the whipped cream used in the topping, is that a premade whipped cream, or actual whipping cream? I can’t wait to try this for Thanksgiving! Thanks!
Erin Collins says
So sorry for the confusion! I’ve updated the recipe. It is supposed to be whipping cream – the liquid kind in the carton.
Mallory says
Would it be ok to make this 2 days in advance? I plan to make it this evening for Thanksgiving on Thursday…we are traveling tomorrow so hoping it will stay fresh?
Erin Collins says
Yes I think that should work! I’m making mine tomorrow (1 day in advance) but last time I made this I ate some leftovers 2 days later and they were still delicious!
Marci says
When you say “whipped cream”, do you mean whipping cream? Whipped cream being already whipped, and whipping cream is a liquid. Just trying to make sure I understand, thanks!!
Erin Collins says
So sorry for the confusion! I’ve updated the recipe. It is supposed to be whipping cream – the liquid kind in the carton.
Marci says
Thank you! Can’t wait to try it!
Marietta says
Very excited to try this recipe for the holidays. But just to confirm – you mean add “whipping cream” to the topping mixture? right? It is still written as “whipping cream ” in the ingredients and “whipped cream” in the instructions. Thank you!
Erin Collins says
Yes I will correct that – thanks for pointing that out 🙂
Tanya says
Do you add the topping after it has been completely set?
Katie says
Is this supposed to have eggs in the filling? Can’t figure out why mine isn’t setting
Erin Collins says
Have you refrigerated it overnight? It won’t be fully set until it’s refrigerated a few hours – preferably overnight.
Tabitha walker says
Do you have to use a springform pan as I don’t have one.
Erin Collins says
I don’t know if this would work in another pan! I haven’t tried it. A 9-inch cake pan might work?
Janet O. says
I have used those crackers for cheesecake and crumb pie crusts, with great results. This cheesecake sounds amazing! It will definitely be on a holiday menu this year. Thank you!
Erin Collins says
Hooray! I’m so glad. I hope you love it!