From the Kitchen

How to Make a Gluten Free Pumpkin Cheesecake

It’s officially fall and we are ready to indulge in all things pumpkin. Have you tried any of our pumpkin recipes? Some of our favorites are Caramel Pumpkin Pie with Pecan Streusel, our pumpkin spice latte, and flaky pumpkin biscuits. Today we are sharing a recipe for gluten free pumpkin cheesecake.

gluten free pumpkin cheesecake

Gluten free pumpkin cheesecake

You will find our full recipe below to print at home, but here are a few essential tips you need to know when making a gluten-free pumpkin cheesecake.

We previously shared our delicious recipe for a classic gluten-free cheesecake. On that post, you’ll find the ins and outs of making a gluten-free cheesecake including:

  • How to make a gluten-free cheesecake crust.
  • Why cheesecake needs to be cooked in a water bath.
  • How long you should allow a cheesecake to set before serving.
  • Delicious toppings for a classic cheesecake.

We essentially used the same recipe to make this gluten-free pumpkin cheesecake. Instead of adding sour cream though we added pumpkin puree and spices to give this cheesecake the perfect taste of fall. We are also sharing delicious fall-inspired toppings below that pair perfectly with pumpkin cheesecake.

ingredients to make pumpkin cheesecake

Baked cheesecake recipe tips

We already provided quite a few ideas on our classic cheesecake recipe, but here are a couple more you should know.

pumpkin cheesecake mix in a bowl and gluten free crust in a pan

Vanilla extract substitutes

When it came time to make this recipe I thought I had plenty of vanilla extract in the pantry. It’s a staple item that I assumed would always be there, but it wasn’t. There are a number of substitutes you can use when making cheesecake, but I recommend these two for a pumpkin cheesecake. I ended up using almond extract and it turned out perfectly.

  • Almond extract
  • Pure maple syrup

Cheesecake water bath wrap

In my previous post, I mentioned that I had used an oven bag to wrap the springform pan in. That didn’t work this time. I had one more bag that hadn’t been used, wrapped the pan, started pouring hot water in, and noticed that it was filling inside the bag. I immediately pulled the pan out, thankfully before any water got inside, and wrapped it in aluminum foil instead. Make sure you do a few layers though.

Toppings for pumpkin cheesecake

We have some delicious topping ideas for your pumpkin cheesecake. You could put out a few options for guests to choose from. We kept it simple though and sifted the confectioner’s sugar over ours.

  • Maple whipped cream
  • Confectioner’s sugar or cinnamon over the top
  • Homemade caramel sauce drizzled over it
  • Pecan caramel sauce
  • Sour cream

a slice of gluten free pumpkin cheese on a plate with the cheesecake on a board behind it

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Pumpkin Cheesecake
Prep Time
30 mins
Cook Time
2 hrs 8 mins
Total Time
8 hrs 38 mins

A delicious gluten-free pumpkin cheesecake recipe for fall entertaining.

Course: Dessert
Keyword: gluten free cheesecake, pumpkin cheesecake, thanksgiving dessert
Servings: 10 people
Author: Tonya Staab
  • 11.2  oz  Gluten-free graham style crackers  we use 2 packets of Schar brand
  • 2 tbs Light brown sugar
  • 2 tbs Granulated sugar
  • 1/2 cup Melted unsalted butter
  • 4 pkgs Cream Cheese 8oz packages at room temperature
  • 1 1/4 cups Granulated sugar
  • 1 cup Pumpkin puree
  • 2 tsp Vanilla extract
  • 4 lge Eggs at room temperature
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ginger
  • 1/2 tsp Cloves
  1. Preheat the oven to 350F

  2. Put the graham crackers into the food processor and blend until they resemble crumbs. Add light brown and granulated sugar along with melted butter and stir to combine.

  3. Press the mixture into the bottom and a little up the sides of a 9" springform pan and bake for 8 minutes.

  4. Set aside to cool while you make the cheesecake filling.

  5. Reduce oven heat to 325F.

  6. Mix cream cheese with an electric mixer for a few minutes. Add pumpkin puree, spices, granulated sugar, and vanilla and continue mixing. Scrape down the sides of the bowl.

  7. Slowly add the eggs to the bowl while mixing on low speed. Mix until the eggs are just combined. Don't over mix your filling.

  8. Pour the filling over your crust in the pan.

  9. Wrap an oven bag or layers of aluminum foil around the pan and place it into the center of a roasting pan. Pour boiling water around the bag making sure none gets inside the bag.

  10. Bake your cheesecake for 60 minutes. Turn off the oven, crack open the door and leave to rest inside the oven for another 60 minutes.

  11. Remove from the oven and the water bath and cool on the counter until room temperature. Cover and refrigerate for a minimum of 6 hours, but I prefer to refrigerate overnight.

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