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.
Hi! This recipe is truly amazing. I made it last year and it is highly requested for Thanksgiving again this year!
Question, would I be able to premake the filling a day ahead of time and leave it in a container for the next day? I would then put crust, filling and make the frosting the next day! Would that work?
Hi McKenna, thanks so much for the review! Yes, you can premake the filling and store it in an airtight container in the fridge overnight. It might firm up a bit, but just give it a stir before pouring over the crust and baking.
I am wanting to make this for thanksgiving this year and I’m wondering if I can use a pre made store bought crust instead? I found a gluten free crust at winco today.
Yes, that should work, Kelsie! We hope you enjoy the cheesecake!
Do you need to do a water bath with this particular recipe?
No water bath is needed with this one. We hope you enjoy the cheesecake, Jill!
I’ve never made a cheesecake and practicing for Christmas and guests. Seeming so easy and nibbles tasted delicious. Unfortunately my springform pan filled to the edge with the crust and pumpkin cheesecake with no room on top for the whipped topping. Will make it work but any suggestions why my 10 inch springform was maxed out?
Hi Erin, a 10″ springform should hold the full recipe. They’re typically 3″ deep. If your brand is a bit shallower, that may cause this problem or the crust may have possibly been too thick. We’re glad you enjoyed the flavor and ease. We hope your next batch goes even better!
Could you make this a week ahead of time and freeze it? Then defrost for an hour or two before serving?
Hi Judy, 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. We’d recommend thawing it in the fridge overnight. We hope you enjoy the recipe!
Can I omit the nuts and still have a good crust?
Hi Carolynne, 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!
We never had sour cream anymore. Have you ever tried it with plain Greek yogurt or blended cottage cheese? I’ve got the recipe printed for this years Thanksgiving! Glad I’m in charge of dessert!
Hi Linda, 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!
Can I omit the pinch of ground cloves if I don’t have it or will it change the flavor completely?
Hi Mallory, you can definitely omit the cloves. We hope you enjoy the recipe!
Wondering if this would work with dairy ingredients? Has anyone tried?
Thanks!
Hi Michelle, we haven’t tested a DF version of this cheesecake. If you decide to give it a try, we’d love to hear how it goes!
Does dairy free cream cheese work for this?C
Hi Carol, we haven’t tested a DF version of this cheesecake. If you decide to give it a try, we’d love to hear how it goes!
Is there another nut you could recommend instead of walnuts? Maybe cashews? We have a walnut, pecan, hazelnut allergy.
Hi Megan, yes you can use cashews. They blend up quicker so be careful to not overblend and turn them into paste. You may also want to lightly toast them for extra flavor too, since they have a lighter flavor than walnuts. You can also make this crust nut-free by replacing the walnuts with 3-4 more ounces of GF graham crackers. We hope this helps!
Can I substitute the walnuts for almonds? If so, would the amount change?
Hi Lia, yes that should work! Almonds may make the crust a bit crunchier than the walnuts. Make sure to process them thoroughly since they’re coarser and will take more to process. We hope you enjoy the cheesecake!
Want to try this recipe but I need a substitute for nutmeg as one guest has an allergy. What can I do?
Hi Marilyn, you can leave out the nutmeg or replace it with extra cinnamon (or another warm spice like cardamom or allspice). We hope you and your guests love the cheesecake!
I cut the recipe in half and made 4 mini cheesecake instead because I don’t have any larger pans. I did 20 minutes in the oven and it looked set to me with a little jiggle. Let it sit too cool and then tried a tiny bit. It was really soft and kind of sour tasting. Any idea what went wrong so I can try again?
Maybe it didn’t cook enough or maybe it will be better in the AM after being in the fridge overnight. Will update tomorrow as well.
Hi Jules, good question! Depending on the size of the pans, the mini cheesecakes probably need closer to 25-30 minutes in the oven, but if chilling resolved the consistency then you’re good to go! The slightly sour taste may have come from the brand of sour cream or pumpkin puree use since ingredients can differ slightly between brands and produce more/less tang. We hope these ideas help and your next batch is even better!
I made this for Thanksgiving and it was delicious. I want to use the crust recipe for another cheesecake. Can I double the recipe so I have enough crust to pack on the sides? What are your thoughts?
Hi Mackenzie, we’re so glad you loved the recipe! Yes, you can double the crust recipe so you have enough crust to cover the sides. Happy baking!
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!