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.

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 based of the pumpkin cheesecake minis in my gluten free cookbook.

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

1. In a small mixing bowl, mix together gingersnap crumbs, melted butter, and sugar.
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.
4. Add pumpkin puree, cinnamon, nutmeg, and all spice into a separate medium mixing bowl.
5. Whisk until all ingredients are combined.
6. In a separate large mixing bowl beat cream cream cheese and sugar on medium speed until combined.
7. Add eggs one at a time, beating in between each egg. Add the egg yolk and continue to beat until fully incorporated.
8. Mix in the vanilla.
9. Add pumpkin mixture to the cream cheese mixture and beat on low speed until the filling is smooth and creamy.
10. Pour the gluten free pumpkin cheesecake mixture over the pre-baked gingersnap crust. Bake for one hour.
11. 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.

Yield: 16 slices

Gluten Free Pumpkin Cheesecake

Print

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.

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 gingersnaps
• 1/4 cup granulated sugar
• 1/4 cup (4 tablespoons) butter, melted

For the pumpkin cheesecake filling:

• 15 oz. pumpkin puree (about 2 cups)
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon allspice
• 24 oz. cream cheese, room temperature
• 1 cup granulated sugar
• 3 eggs + 1 egg yolk
• 1 1/2 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 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 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.

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

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.