A smooth and creamy Gluten Free Pumpkin Cheesecake with a gingersnap crust! This easy to make pumpkin cheesecake recipe is a reader favorite.
If you’re not a fan of gingersnaps you can use a graham cracker crust.
Looking for a more traditional cheesecake? Try my gluten free cheesecake recipe.
If you’re looking for more pumpkin treats you’ll want to make my Gluten Free Pumpkin Cake. My Gluten Free Pumpkin Bread is also super easy to make.
For more recipes visit my Gluten Free Recipes section.
GLUTEN FREE PUMPKIN CHEESECAKE
Who doesn’t love gluten free pumpkin cheesecake? This gluten free pumpkin cheesecake recipe is super simple to make.
I’ve included lots of important information in this post to set you up for making the perfect pumpkin cheesecake, so please make sure to read through the post before you start baking.
This gluten free pumpkin cheesecake is a family favorite.
Many of you have been asking for a full gluten free pumpkin cheesecake recipe and I’m excited to finally share this recipe with you.
Tips for making gluten free pumpkin cheesecake
Always follow the recipe exactly for the first time to get a feel for how this gluten free pumpkin cheesecake recipe works.
Use room temperature ingredients. This helps create a smooth pumpkin cheesecake filling, with no lumps of cream cheese.
Bake your gluten free pumpkin cheesecake in a spring-foam pan, on a baking sheet. The baking sheet will prevent a mess in the case that your cheese cake leaks from the spring foam pan during baking.
Let your pumpkin cheesecake cool for ten minutes, then run a rubber spatula around the edge to separate it from the pan.
Allow your cheesecake to cool to room temperature before transferring it to the refrigerator.
Always chill your cheesecake for the time listed in the recipe.
If you have any questions about this gluten free pumpkin cheesecake recipe, please leave a comment below and I will get back to you.
How to make gluten free pumpkin cheesecake
- In a small mixing bowl, mix together gingersnap crumbs, melted butter, and sugar.
- The crumb mixture should be evenly mixed and slightly wet from the butter.
- Line the bottom of a 9″ spring foam pan with parchment paper. Press gingersnap crumb mixture evenly into the bottom of the pan. Bake for 10 minutes.
- Add pumpkin puree, cinnamon, nutmeg, and all spice into a separate medium mixing bowl.
- Whisk until all ingredients are combined.
- In a separate large mixing bowl beat cream cream cheese and sugar on medium speed until combined.
- Add eggs one at a time, beating in between each egg. Add the egg yolk and continue to beat until fully incorporated.
- Mix in the vanilla.
- Add pumpkin mixture to the cream cheese mixture and beat on low speed until the filling is smooth and creamy.
- Pour the gluten free pumpkin cheesecake mixture over the pre-baked gingersnap crust. Bake for one hour.
- Remove from the oven and let the cheesecake cool to room temperature. Chill for 3 hours then serve plain or with whipped cream.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to tell when your gluten free pumpkin cheesecake is done
It should take approximately one hour for your pumpkin cheesecake to bake. The cheesecake should be firm on the outer edges of the top, and be slightly glossy.
The center should jiggle slightly when the pan is shook. If you bake your gluten free pumpkin cheesecake until the center is firm, it will be overcooked and dry.
Crust options for Pumpkin Cheesecake
I prefer to make my gluten free pumpkin cheesecake with a gingersnap crust. You can use store bought gingersnaps or you can make your own gingersnaps using my gluten free gingersnaps recipe.
If you don’t like gingersnaps or you don’t have any on hand, you can use store bought graham crackers or make my gluten free graham cracker crust.
Gluten Free Pumpkin Cheesecake Recipe
It only takes about 5 minutes to make the gingersnap crust, and about 10 minutes to mix up the pumpkin cheesecake filling. You can have this gluten free pumpkin cheesecake recipe done and the cheesecake in the oven by the time the oven is done preheating.
Can I Freeze Gluten Free Pumpkin Cheesecake?
Yes, you can freeze gluten free pumpkin cheesecake. After you’ve chilled it in the refrigerator, transfer the pumpkin cheesecake to a airtight container.
It will keep for up to six months. Simply thaw the cheesecake in the refrigerator the day before you want to serve it.
Did you make this gluten free pumpkin cheesecake? Please leave a star rating and a comment below letting me know what you thought.
A smooth and creamy Gluten Free Pumpkin Cheesecake with a gingersnap crust! This easy to make pumpkin cheesecake recipe is a reader favorite. If you're not a fan of gingersnaps you can use a graham cracker crust. This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.Gluten Free Pumpkin Cheesecake
Ingredients
For the crust:
For the pumpkin cheesecake filling:
Instructions
Notes
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 297Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 89mgSodium: 220mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 5g
Ashley Bloomfield
Is it possible to use dairy free cream cheese? I can’t tolerate dairy and I am so missing having a dessert like this!
chrystal
Hi Ashely,
I honestly have not worked with dairy-free cream cheese in baking. If you have made other baked goods/cheesecake and you want to try it with dairy-free cream cheese let me know how it turns out.
Best,
Chrystal
Tony
I’m about to make this for a 2nd time. The first was a hit with graham cracker(didn’t have ginger snaps) crust but this time I’m using ginger snaps. Nothing to say but I love this site and haven’t had any misses on the other recipes. Blueberry muffins are my favorite. Thanks for the good work!
chrystal
I am so glad you like it, Tony. Thank you so much for letting me know. The gingersnap crust brings it to a whole other level.
Best,
Chrystal
Nancy
Chrystal, I found your site from Shirley Braden’s 30-gluten-free-pumpkin-cheesecake-dessert-recipes and I look forward to checking out your other recipes. I made this recipe this past week. My husband and I devoured it in 4 days—that took a lot of restraint! I did a “diet version” (LOL) and eliminated the gingersnap crust but I know that would have been a wonderful addition to the flavor profile.
chrystal
Hi Nancy,
I am so glad you found me! I adore Shirley, she’s one of the first people I connected with when I started developing recipes. I am glad you both loved my pumpkin cheesecake. The gingersnap crust really does add a lovely texture and flavor, but the filling is delicious on its own. Thanks for stopping by.
Best,
Chrystal
Amie
Hi Chrystal,
I want to try this recipe as it sounds delicious! Do you think I could get by with just using a cake pan with sides to bake it in?
Thanks!
Amie
chrystal
I think so. I’m not sure what size to use though, as I haven’t personally made a cheesecake in a cake pan. Line the bottom with parchment paper. As soon as you pull it form the oven, use a rubber spatula and run it around the sides to loosen the sides.
Let me know how it turns out.
Best,
Chrystal
Gricel Lazalde
Hello, what if I don’t hAve the spring dish to cook it in?
chrystal
You can probably make this in another baking pan, the only problem is getting it out easily. Maybe try lining the bottom with parchment paper and then as soon as you pull it out of the oven, run a rubber spatula around the edges to release it from the pan. When it’s chilled, you can slice it carefully, as to not cut the bottom of the pan.
Best,
Chrystal
Teresa
Can I substitute pumpkin pie spice for the spices listed?
chrystal
Yes, you can use pumpkin pie spice instead of the individual spices.
Best,
Chrystal
Christine
What would the measurement be if substituting pumpkin pie spice for the other spices?
chrystal
I would use 2 3/4 teaspoon to replace the exact amount of spice called for.
Best,
Chrystal
Holly
I just made this for the 2nd time. Thanksgiving it was a big hit and now for Christmas. I think it’s going to become a holiday tradition, even though I’m the only gluten free person, no can tell any difference. Hopefully I’ll get to it with the ginger snaps one of these days. Thanks!!