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.
Check out this post for a full review of the best brands of gluten-free graham crackers!
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.
You also might like this recipe for pumpkin cheesecake dip.
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.
You also might like this vanilla bean gluten-free 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!
You also might like this gluten-free oreo cheesecake.
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.
Gluten-Free Pumpkin Cheesecake
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 ground cloves
- 1 teaspoon vanilla extract
- 15 ounce can pumpkin puree
For the Topping:
- 4 ounces cream cheese softened
- 1/4 teaspoon ground 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 gluten-free graham 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 at 350F 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 2-3 hours or up to a day. Garnish with a light dusting of freshly grated nutmeg, if desired.
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!
Nutrition
Post was originally published in November 2017. It was updated with new photos and more details in October 2020.
This was my first attempt at making cheesecake and I did not have high hopes. I made it for Thanksgiving today and it was the star of the show! The whole thing was devoured in less than five minutes! Will definitely make this again soon!!
Yay! We’re so glad the recipe was such a hit! Thanks for sharing your experience with us, Lauren. Happy baking!
Do you need to spray pan or use parchment paper?
Can’t wait to try the recipe.
Hi Karryn, spraying or lining the pan typically isn’t required when making this recipe in a springform pan, but you can always lightly grease it, if you prefer. We hope you love the cheesecake!
I feel like a lot of butter is coming out while baking. Is this normal?
Hi Audrey, did you get the graham crackers and walnuts down to a sand consistency? Usually butter seeps when it isn’t fully mixed with the crust. The finer sand consistency better absorbs the butter and prevents it from leaking. Overbaking can also cause it to seep out. We hope these ideas help!
I had it mixed VERY well, and down to sand size crumbs and the fat leaked out on the cookie sheet, sure glad I used one!! Thanks for the heads up!!
Glad the heads up helped and you enjoyed the cheesecake, Pat! Thank you for sharing your feedback with us. Happy baking!
This was the creamiest, smoothest pumpkin cheesecake, I ever made or ate….and delicious as well.. I took to a Thanksgiving meal and everyone raved about it! The crust DID leak out oil onto the cookie sheet, but was still delicious. Thanks so much for this wonderful gluten free recipe!
We’re pleased to hear the recipe was such a hit! Thank you for taking the time to share your positive baking experience with us, Pat!
this cheesecake is amazing, love it!!
Yay! We’re so glad it was a hit! Thank you for your positive feedback, Pat!
I am SO excited to make this!! It looks so delicious! I have kind of a dumb question but I always seem to not get it right… when bringing the ingredients (cream cheese, sour cream or yogurt…) to room temperature can someone give me an estimate on about how long that takes once I take it out of the fridge? Obviously everyone’s refrigerators are different and might be colder or whatever, I’m just looking for an idea of how long it should take to bring to room temp. I tend to I think use ingredients when they’re still too cold. Thank you!!! P.S. LOVING your new baking cookbook!!!
Is there any sub for the walnuts for nut free? Maybe a seed or just more graham crackers? Thanks!
Hi Rachel, yes this can definitely be made nut-free! We recommend omitting the nuts and adding another 3-4 ounces of GF graham crackers. We hope this helps!
Can I bake this in a 9in springform pan? Thats all I have on hand. If so, what changes do I need to make to the baking time? Thanks!
Hi Danielle, yes you should be able to with adjustments. The crust will be thicker and there might be excess filling that won’t fit. Be careful to not overfill or it could spill over. Since everything will be thicker, it will probably need 5-15 extra minutes in the oven. Start with the recipe’s baking time and monitor from there. We hope you enjoy the recipe!
Can this be baked in a 13×9″ pan? Thank you. Looks delish!!
Just checking but this recipe doesn’t have eggs?
Hi Jennifer, you are correct! This recipe is unique – no eggs required. Instead, the combination of pumpkin and cornstarch gives the cheesecake the structure it needs. We hope you enjoy the recipe!
Don’t care for GF graham crackers so I used GF animal crackers. Along with remaining crust ingredients it was very flavorful. The best part of this cheesecake is the crust. I liked the filling but thought it was a bit too tart for my taste, hence the 4-star rating. The cream cheese topping was very good too. Definitely need to spray the sides as well as bottom of springform pan. I only sprayed the bottom so the sides stuck to pan in a lot of spots even with running a knife along the sides. The plus side is the cheesecake was so moist that I was able to scrape the bits off the sides of pan with the knife and patted them into place where it was barely noticeable.
So good! Made it for a Thanksgiving party and it was a total hit.
Can this be frozen? I have soooo much leftover! It was AH-MAZINGGG though!
I’m wondering this too!
And I agree it’s SO GOOD!! Thank you Erin for sharing your recipes!!
Hi Cher, yes it should freeze well. Let it cool then refrigerate it for a couple hours before wrapping it in plastic wrap then foil or airtight container. Thaw in the fridge overnight. We’re so pleased to hear you enjoyed the cheesecake so much! Thank you for the kind feedback!
Being short on time, I cut the recipe in half and baked in a store bought, GF graham cracker crust and, rather than the individual spices, I used pumpkin pie spice. It worked perfectly and was absolutely delicious. I will make this again for sure.
Turned out amazing
Sounds delicious would be trying this out! Do you think I could bake it and then after it cools, freeze it for a week?
Thanks!
Yes that should work great!
Has anyone tried freezing this? I want to make it now and serve for TG next week?
Hi Erika, yes it should freeze well. Let it cool then refrigerate it for a couple hours before wrapping it in plastic wrap then foil or a freezer bag or airtight container. Chilling it before you freeze it will help avoid condensation and ice crystals. Thaw in the fridge overnight. We hope you enjoy the recipe!
Do I need to use non-stick spray inside the springform pan to prevent sticking? Does this GF pumpkin cheesecake need a water bath? You mention just lining the baking sheet with foil?
The cheesecake does not need a water bath! I like to line a baking sheet with foil for easier clean-up. I usually spray the inside of my nonstick springform pan for good measure. I hope this helps!
Do you add the whipped cream topping after refrigerating overnight? Also do you add it before or after removing from the pan? Thanks!
Either way will work! The whipped cream topping includes some cream cheese so it’s stabilized whipped cream that will stay set. I usually spread it on while the cheesecake is still in the springform pan.
Hi! Has anyone had success replacing sour cream with greek yogurt?
Hi Tara, full-fat greek yogurt should work as a 1:1 replacement for the sour cream. Other readers have shared it worked for them too! We hope you enjoy the recipe!
I made this for thanksgiving and it was delicious. I want to make it again but I want I would like a side crust. Can I do that with this recipe? Do I need to double the recipe? Thank you!
Hi Mackenzie, we’re so glad you enjoyed the recipe! Yes, you should be able to add a side crust to this cheesecake! You will most likely need to double the crust part of the recipe to have enough to work with. We’d love to hear how it goes!
Can I bake in a store bought gluten free Graham like crust? I am short on time.
Yes! There will be more filling than a standard pie crust though.
Do you think Kite Hill Cream cheese and sour cream would work?
along with Miyoko’s “butter”