• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Meaningful Eats logo

  • Home
  • About
    • About Erin
    • Work With Me
    • Contact
  • Recipe Index
  • Favorites
    • Cookbooks
    • Favorites
    • In My Pantry
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter

Home > Gluten-Free Desserts > Gluten-Free Pumpkin Cheesecake

Gluten-Free Pumpkin Cheesecake

LAST UPDATED: October 29, 2020 PUBLISHED: Oct 7, 2020 47 Comments
This post may contain affiliate links.

Jump to Recipe Print Recipe

Gluten-Free Pumpkin Cheesecake! NOBODY will guess this is gluten-free! Lightly spiced, creamy and totally luxurious. The perfect crowd-pleasing holiday dessert!

pumpkin cheesecake on white plate with gold fork

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.

c

Ingredients for the Gluten-Free Graham Cracker Crust

overhead shot of for gluten-free cheesecake 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

4 image collage of steps to mix crust and press into pan

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

overhead shot of ingredients for 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

4 images of how to whip together filling for gluten-free pumpkin cheesecake

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

overhead shot of ingredients to make cheesecake 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

4 images of how to mix together cheesecake 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.
close up shot of pumpkin cheesecake with fork

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!

slices of pumpkin cheesecake with forks with marble background

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!
image for pinterest of pumpkin cheesecake with fork

More Thanksgiving Dessert Ideas: Try this Gluten-Free Apple Crisp, Pumpkin Rice Pudding or this Gluten-Free Pumpkin Pie.

Hungry for more? Follow me on Facebook, Instagram, Pinterest, and Twitter for all of the latest updates.

close up shot of pumpkin cheesecake on white plate with gold fork

Gluten-Free Pumpkin Cheesecake

Author: Erin Collins
Prep: 15 mins
Cook: 55 mins
Total: 1 hr 10 mins
Gluten-Free Pumpkin Cheesecake! NOBODY will guess this is gluten-free! Lightly spiced, creamy and totally luxurious. The perfect crowd-pleasing holiday dessert!
5 from 11 votes
Servings: 10 -12 servings
Print
6168shares
  • Share
  • Tweet

Ingredients

For the Crust:

  • 5-6 oz gluten-free graham crackers, (I use Schar)
  • 1/2 cup walnuts
  • 1 tablespoon brown sugar
  • 1/4 teaspoon cinnamon
  • 6 tablespoons butter melted

For the Pumpkin Filling:

  • 24 ounces cream cheese, softened
  • 1 1/2 cups sour cream
  • 3 tablespoons cornstarch
  • 1 1/2 cups granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Pinch of cloves
  • 1 teaspoon vanilla extract
  • 15 ounce can pumpkin puree

For the Topping:

  • 4 ounces cream cheese, softened
  • 1/4 teaspoon nutmeg
  • 1/4 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

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!
Nutrition Facts
Gluten-Free Pumpkin Cheesecake
Amount Per Serving
Calories 745 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 30g188%
Cholesterol 155mg52%
Sodium 494mg21%
Potassium 289mg8%
Carbohydrates 56g19%
Fiber 2g8%
Sugar 38g42%
Protein 7g14%
Vitamin A 8460IU169%
Vitamin C 2.2mg3%
Calcium 152mg15%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
NUTRITION INFORMATION:
Calories: 745kcal
 

Post was originally published in November 2017. It was updated with new photos and more details in October 2020.

Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

freebies

CTA

Join my free email list to receive this Gluten-Free Dinners cookbook!

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Janet O. says

    November 15, 2017 at 12:32 am

    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!

    Reply
    • Erin Collins says

      November 15, 2017 at 12:51 pm

      Hooray! I’m so glad. I hope you love it!

      Reply
  2. Tabitha walker says

    November 16, 2017 at 6:57 am

    Do you have to use a springform pan as I don’t have one.

    Reply
    • Erin Collins says

      November 21, 2017 at 5:00 pm

      I don’t know if this would work in another pan! I haven’t tried it. A 9-inch cake pan might work?

      Reply
  3. Katie says

    November 19, 2017 at 6:19 pm

    Is this supposed to have eggs in the filling? Can’t figure out why mine isn’t setting

    Reply
    • Erin Collins says

      November 21, 2017 at 4:54 pm

      Have you refrigerated it overnight? It won’t be fully set until it’s refrigerated a few hours – preferably overnight.

      Reply
  4. Marci says

    November 20, 2017 at 8:59 pm

    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!!

    Reply
    • Erin Collins says

      November 21, 2017 at 4:53 pm

      So sorry for the confusion! I’ve updated the recipe. It is supposed to be whipping cream – the liquid kind in the carton.

      Reply
      • Marci says

        November 22, 2017 at 12:08 pm

        Thank you! Can’t wait to try it!

        Reply
      • Marietta says

        November 09, 2018 at 12:27 am

        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!

        Reply
        • Erin Collins says

          November 12, 2018 at 11:53 am

          Yes I will correct that – thanks for pointing that out 🙂

          Reply
          • Tanya says

            November 21, 2018 at 8:51 pm

            Do you add the topping after it has been completely set?

  5. Mallory says

    November 21, 2017 at 11:54 am

    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?

    Reply
    • Erin Collins says

      November 21, 2017 at 4:52 pm

      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!

      Reply
  6. Sophia says

    November 21, 2017 at 1:33 pm

    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!

    Reply
    • Erin Collins says

      November 21, 2017 at 4:51 pm

      So sorry for the confusion! I’ve updated the recipe. It is supposed to be whipping cream – the liquid kind in the carton.

      Reply
  7. Emily says

    November 25, 2017 at 9:41 pm

    5 stars
    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?

    Reply
    • Erin Collins says

      November 27, 2017 at 11:12 am

      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!

      Reply
      • Emily DeVries says

        November 29, 2017 at 4:46 am

        That would be awesome. Thank you so much!

        Reply
  8. Lisa Gardner says

    November 28, 2017 at 8:14 pm

    thanks for your efforts. I’m just beginning and it is a delight to find fun things to eat.

    Reply
  9. Drew says

    August 05, 2018 at 6:44 pm

    5 stars
    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!

    Reply
  10. Madison says

    October 19, 2018 at 6:01 am

    5 stars
    Who wouldn’t love this. It’s creamy, smooth, and perfect for Fall. Seriously SO delicious!

    Reply
  11. meg says

    November 15, 2018 at 6:35 pm

    Can we omit the topping?

    Reply
    • Erin Collins says

      November 15, 2018 at 7:14 pm

      Yes that will work! You can just served with whipped cream if you like 🙂

      Reply
      • Meg says

        November 16, 2018 at 1:18 pm

        Thanks! And do you think I can use a different nut besides walnuts? 🙂

        Reply
        • Dana says

          November 21, 2018 at 7:55 pm

          I used pecans, and we’ll be eating it tomorrow! I’ll let you know!

          Reply
  12. Kristen ford says

    November 19, 2018 at 5:11 am

    Is the vanilla in the topping vanilla extract? I am excited about making this, will be my first cheesecake though!!

    Reply
    • Erin Collins says

      November 19, 2018 at 7:23 pm

      Yes vanilla extract! I hope you enjoy it 🙂

      Reply
  13. Jessica Nelson says

    November 21, 2018 at 7:14 pm

    5 stars
    Just finished making this and its in the fridge for tomorrow’s Thanksgiving. I cannot wait to try it!!

    Reply
  14. Renee says

    November 22, 2018 at 7:18 pm

    5 stars
    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.

    Reply
    • Erin Collins says

      November 26, 2018 at 1:19 pm

      5 stars
      I’m so glad it worked out for you! Great to know it worked with the cake pan and the Schar grahams! 🙂

      Reply
  15. Karleen Bardal says

    October 11, 2019 at 7:14 pm

    can you use greek yoghurt instead of sour cream? Bring down the sat. fat?

    Reply
    • Erin Collins says

      October 14, 2019 at 7:18 pm

      Unfortunately that won’t work for this recipe! Sorry about that.

      Reply
Newer Comments »

Primary Sidebar

Erin of Meaningful Eats

Hi, I'm Erin!

BS Food Science, MS Nutrition
I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I'm here to share my tried-and-true recipes with you! More About Erin

Freebies

freebie
Join my free email list to receive this Gluten-Free Dinners cookbook!

Popular Posts

Almond Flour Chocolate Chip Cookies {Grain-Free}

chocolate chip cookies topped with sea salt on brown parchment paper

The Best Gluten-Free Chocolate Chip Cookies

sliced pepperoni pizza on wooden cutting board

The Best Gluten-Free Pizza Crust

one caramel cube on parchment paper

Soft, Buttery Homemade Caramels

Seasonal Posts

chicken and rice in white bowl with fork topped with cheese

Instant Pot Southwestern Chicken and Rice

slice of gluten-free angel food cake on white plate with strawberries

Perfect Gluten-Free Angel Food Cake

bbq chicken in instant pot with marble background and blue striped towel

Instant Pot BBQ Chicken

The Best Gluten-Free Banana Bread

Featured On:

  • Back To Top
  • About
  • Contact
  • Privacy Policy

Copyright © 2021 Meaningful Eats • Privacy Policy