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Gluten-Free Pumpkin Cheesecake

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By Wendy Stoltz / Last Modified On May 10, 2023

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A smooth and creamy gluten-free pumpkin cheesecake with a gingersnap crust! It only takes about 5 minutes to make the gingersnap crust, and about 10 minutes to mix up the pumpkin cheesecake filling. So, minimal hands on time, let the oven do the rest!

You can have this gluten-free pumpkin cheesecake recipe done and the cheesecake in the oven by the time the oven is done preheating. This easy-to-make gluten-free pumpkin cheesecake recipe is a reader favorite.

Looking for a more traditional cheesecake? Try my gluten-free cheesecake recipe or gluten-free chocolate cheesecake. If you're looking for more pumpkin treats, you'll want to make my gluten-free pumpkin cake. My gluten-free pumpkin bread and gluten-free pumpkin muffins are also super easy to make. For all things pumpkin, view my 20 best gluten-free pumpkin recipes. 

a slice of Gluten-Free Pumpkin Cheesecake on a white plate with pumpkin cheesecake on a white cake stand behind it

GLUTEN-FREE PUMPKIN CHEESECAKE RECIPE

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.

I've included lots of valuable information in this post to set you up for making the perfect pumpkin cheesecake, so please make sure to read the post before you start baking. You can also make these into pumpkin cheesecake bars. Don't forget to visit regularly to view more delicious gluten-free recipes.

WHY YOU’RE GOING TO LOVE THIS GLUTEN-FREE PUMPKIN CHEESECAKE

Super simple to make - Who doesn't love gluten-free pumpkin cheesecake? This gluten-free pumpkin cheesecake recipe is super simple to make. 

Crowd-pleasing dessert - Take it to your next Thanksgiving gathering and you'll get asked for the recipe. It's that good. Use a baking tray and make pumpkin cheesecake bars. Pumpkin cheesecake bars work well for a crowd.

Great taste - Creamy, well-spiced, and with a smooth texture this gluten-free pumpkin cheesecake is so good to eat!

Gluten-Free Pumpkin Cheesecake on a white cake platter with whipped cream on top

INGREDIENTS IN GLUTEN-FREE PUMPKIN CHEESECAKE

FOR THE CRUST:

Biscuit - Use crushed gluten-free gingersnaps or gluten-free Graham crackers.

Sugar - Use granulated sugar.

Butter - Use unsalted melted butter.

FOR THE PUMPKIN CHEESECAKE FILLING:

Pumpkin puree - 15 oz. pumpkin puree.

Spices - Cinnamon, nutmeg, and allspice add lovely flavor. I don't add cloves or ginger as that would then be pumpkin pie spice.

Cream cheese - 24 oz. cream cheese at room temperature.

Sugar - Use granulated sugar.

Eggs - 3 eggs + 1 egg yolk.

Gluten-free vanilla extract - Use a decent quality vanilla extract for additional flavor.

EQUIPMENT NEEDED FOR THIS GLUTEN-FREE PUMPKIN CHEESECAKE

Spring form pan - Use a 9" spring form pan, one with a removable bottom is useful.

Baking sheet - I like to place a baking sheet under the spring form pan in case it leaks. It saves you time cleaning the entire oven. You can also use the baking sheet and omit the spring form pan and make pumpkin cheesecake bars.

If you have any questions about this gluten-free pumpkin cheesecake recipe, please leave a comment below and I will get back to you.

collage of six numbered photos showing how to make gluten-free pumpkin cheesecake that match the six steps written below

HOW TO MAKE GLUTEN-FREE PUMPKIN CHEESECAKE

HOW TO MAKE THE CRUST - Steps 1-3 above

  1. In a small mixing bowl, mix gingersnap crumbs, melted butter, and sugar. TIP: You can also use gluten-free Graham crackers.
  2. The crumb mixture should be evenly mixed and slightly wet from the butter.
  3. 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.

HOW TO MAKE THE FILLING - Step 4-10 above and below

  1. Add pumpkin puree, cinnamon, nutmeg, and all spice into a separate medium mixing bowl.
  2. Whisk until all ingredients are combined.
  3. In a separate large mixing bowl beat cream cheese and sugar on medium speed until combined.
  4. Add eggs one at a time, beating in between each egg. Add the egg yolk and continue to beat until fully incorporated.
  5. Mix in the vanilla.
  6. Add pumpkin mixture to the cream cheese mixture and beat on low speed until the filling is smooth and creamy.
  7. Pour the gluten-free pumpkin cheesecake mixture over the pre-baked gingersnap crust. Bake for one hour.

a collage of six numbered for steps seven through twelve showing how to make gluten-free pumpkin cheesecake

HOW TO MAKE THE TOPPING 

  1. Remove it 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.

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 case your cheesecake 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.

Gluten Free Pumpkin Cheesecake on a white cake platter with a slice

HOW CAN YOU 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 shaken. If you bake your gluten-free pumpkin cheesecake until the center is firm, it will be overcooked and dry.

WHAT CRUST OPTIONS CAN I USE FOR GLUTEN-FREE 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.

pumpkin cheesecake on a white cake stand topped with whipped cream with the words gluten-free pumpkin cheesecake at the top

CAN I MAKE THIS GLUTEN-FREE PUMPKIN CHEESECAKE AHEAD OF TIME?

Yes, you can make the gluten-free pumpkin cheesecake the day before. You can even make it, freeze it, and defrost it on the day you want to serve it. 

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 into an 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.

If you're on a low-carb diet, try this keto cheesecake.

Yield: 16 slices

Gluten-Free Pumpkin Cheesecake

a slice of Gluten-Free Pumpkin Cheesecake on a white plate with pumpkin cheesecake on a white cake stand behind it

A smooth and creamy gluten-free pumpkin cheesecake with a gingersnap crust! It only takes about 5 minutes to make the gingersnap crust, and about 10 minutes to mix up the pumpkin cheesecake filling. So, minimal hands on time, let the oven do the rest!

Prep Time 20 minutes
Cook Time 1 hour
Additional Time 3 hours
Total Time 4 hours 20 minutes

Ingredients

For the crust:

For the pumpkin cheesecake filling:

Instructions

    1. Preheat oven to 325F. Line the bottom of a 9" spring foam pan with parchment paper; set aside.
    2. In a small mixing bowl, mix together crushed gingersnap, melted butter, and sugar. The crumb mixture should be evenly mixed and slightly wet from the butter.
    3. Press gingersnap crumb mixture evenly into the bottom of the pan. Bake for 10 minutes.
    4. Add pumpkin puree, cinnamon, nutmeg, and all spice to a separate medium mixing bowl. Whisk until all ingredients are combined.
    5. In a separate large mixing bowl beat cream cheese and sugar on medium speed until combined.
    6. Add eggs one at a time, beating in between each egg. Add the egg yolk and continue to beat until fully incorporated.
    7. Mix in the vanilla.
    8. Add the pumpkin mixture to the cream cheese mixture and beat on low speed until the filling is smooth and creamy.
    9. Pour the gluten free pumpkin cheesecake mixture over the pre-baked gingersnap crust. Bake for one hour. The edges should be firm and shiny, and the center should still be a little jiggly.
    10. Remove from the oven and let the cheesecake cool for ten minutes.
    11. Run a rubber spatula around the edge of the pan, to release the cheesecake from the side. This will help prevent cracking.
    12. Continue to cool to room temperature.
    13. Transfer the cheesecake to the refrigerator and chill for 3 hours.
    14. Serve plain or with whipped cream.

Notes

  • 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 cheesecake 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.

Recommended Products

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Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 236Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 89mgSodium: 149mgCarbohydrates: 20gFiber: 1gSugar: 18gProtein: 4g

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 Palate
Cuisine: American / Category: Desserts
Did you make this gluten-free pumpkin cheesecake? Please leave a star rating and a comment below letting me know what you thought.

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Reader Interactions

Comments

  1. Is it possible to use dairy free cream cheese? I can’t tolerate dairy and I am so missing having a dessert like this!

    Reply

    • 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

      Reply

  2. 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!

    Reply

    • 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

      Reply

  3. 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.

    Reply

    • 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

      Reply

  4. 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

    Reply

    • 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

      Reply

    • Hello, what if I don’t hAve the spring dish to cook it in?

      Reply

      • 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

        Reply

  5. Can I substitute pumpkin pie spice for the spices listed?

    Reply

    • Yes, you can use pumpkin pie spice instead of the individual spices.

      Best,
      Chrystal

      Reply

      • What would the measurement be if substituting pumpkin pie spice for the other spices?

        Reply

        • I would use 2 3/4 teaspoon to replace the exact amount of spice called for.

          Best,
          Chrystal

          Reply

  6. 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!!

    Reply

  7. Can you substitute real pumpkin for the canned pumpkin puree?

    Reply

    • Yes, if you puree it. Just note that sometimes homemade pumpkin puree has more water in it.

      Best,
      Chrystal

      Reply

      • Can I use store boot gluten-free Graham crust? I am being lazy this year and really am short on time. I have two crusts.

        Reply

        • Yes, you can Deborah.

          Reply

  8. My daughter eats gluten free and am looking forward to making this cheesecake for Thanksgiving. So many regular recipes suggest turning off the oven and leaving the cake in for an hour so it doesn't crack. Would this work with your recipe? If you think not, I won't even try it!

    Thanks,
    Gail
    Austin, Tx

    Reply

    • Hi Gail,
      Yes, you can leave it in the oven cracked for an hour after.

      Best,
      Chrystal

      Reply

  9. I’m excited to try this but will be cooking at high altitudes. Is there a modification on time or temperature for that?

    Reply

    • Hi Laura,
      You don't need to adjust the recipe for high altitude but you will most likely need to increase the bake time. After the timer goes off, watch it for doneness. It can take another 10-20 minutes to bake.

      Best,
      Chrystal

      Reply

  10. How thick is your crust? One cup of crushed ginger snaps don’t seem like very much when you’re spreading it out. Do you get enough crust for that thick cheesecake?

    Reply

    • Hi Angie,

      I have not got an exact measurement on it. But if you prefer a thicker crust, you can adjust accordingly.

      Reply

  11. Should you pack the crushed ginger snaps (your gingersnap recipe) into the cup or should crumbs be loose? Also, you mentioned baking them as cheesecake bars in a pan instead or a spring form pan, is the baking time the same if you’re using a round 9” or a 9”x9” pan? Thank you. I’m excited about making this recipe, it looks delicious.

    Reply

    • Hi Angie,

      Mix gingersnap crumbs, melted butter, and sugar. Press gingersnap crumb mixture evenly into the bottom of the pan. Bake for 10 minutes.

      With regards to the baking time, you will need adjust it.

      Reply

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