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.

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.

Check out this post for a full review of the best brands of gluten-free graham crackers!

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.

close up shot of pumpkin cheesecake on white plate with gold fork
5 from 31 votes

Gluten-Free Pumpkin Cheesecake

Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Servings 10 -12 servings
Gluten-Free Pumpkin Cheesecake! NOBODY will guess this is gluten-free! Lightly spiced, creamy and totally luxurious. The perfect crowd-pleasing holiday dessert!

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

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

Calories: 745kcal | Carbohydrates: 56g | Protein: 7g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 155mg | Sodium: 494mg | Potassium: 289mg | Fiber: 2g | Sugar: 38g | Vitamin A: 8460IU | Vitamin C: 2.2mg | Calcium: 152mg | Iron: 1.1mg
 

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

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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!

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Comments

  1. Should I use convection bake?? I’m going try this with your Oreo crust… Your Oreo cookie crust is done in a glass dish, will it cook the same in the springform pan?? I l like a crispy crust…

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