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. 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. 

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!

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.

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.

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.

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.

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.

Continue to Content

Yield: 16 slices

Gluten-Free Pumpkin Cheesecake

Print

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:

• 1 cup crushed gluten-free gingersnaps
• ¼ cup granulated sugar
• ¼ cup (4 tablespoons) butter, melted

For the pumpkin cheesecake filling:

• 15 oz. pumpkin puree (about 2 cups)
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon allspice
• 24 oz. cream cheese, room temperature
• 1 cup granulated sugar
• 3 eggs + 1 egg yolk
• 1 ½ teaspoons gluten free vanilla extract

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Mi-Del Swedish Ginger Snaps Cookies - Non GMO Certified, 0g Trans Fat Gluten Free Cookies (Pack of 1)
• 
  Nordic Ware 3 Piece Baker's Delight Set, 1 Pack, Aluminum
• 
  Zulay Premium Springform Pan 9 Inch Nonstick - Cheesecake Pan With Removable Bottom - No Need For Parchment Paper - Spring Form For Baking - Leak-Proof Cake Pan (Black)

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.