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    Home » Dessert

    Gluten Free Pumpkin Cheesecake

    November 20, 2023 by Erica Hopper

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    Jump to Recipe Print Recipe

    This Gluten Free Pumpkin Cheesecake is the most decadent dessert everyone will save room for. It's made with just 9 ingredients and a few simple steps. Perfect for any fall occasion that needs an extra sweet treat.

    Eating a gluten free diet doesn't mean you can't enjoy your favorite desserts like indulgent cheesecake! This show stopping recipe is one your family will ask for every holiday season. Trust me!

    Jump to:
    • Why You'll Love This Recipe
    • Tools You'll Need
    • Ingredients for Gluten Free Pumpkin Cheesecake
    • Substitutions
    • How to Make Gluten Free Gingersnap Crust
    • How to Make Gluten Free Pumpkin Cheesecake
    • Prep Ahead Options
    • Serving Suggestions
    • Recipe FAQs
    • Tips and Tricks for Success
    • More Fall Recipes You'll Enjoy
    • Gluten Free Pumpkin Cheescake

    Why You'll Love This Recipe

    • The perfect make ahead dessert. Gluten free cheesecake takes a bit of time to make, but the results are 100% worth it! Plus, you can make it several days before your event, and keep it covered and chilled. It's one less thing to worry about when you have a lot of other dishes to prepare!
    • You won't know it's gluten free! The main gluten free component of this cheesecake is the crust, which uses my Gluten-Free Gingersnaps. Making homemade gingersnaps for this crust is not only a great way to ensure that your cheesecake is safe for those with a gluten allergy, but the flavor takes this dessert to the next level.
    • No starches or gums. Many gluten free cheesecake recipes use ingredients such as carob bean gum, brown rice flour, xanthan gum, or guar gum to firm up the filling. None needed in this easy gluten-free cheesecake recipe.
    • Made with simple ingredients. During the fall, your kitchen is likely stocked with all the pantry staples needed to make all things pumpkin. So, you likely can whip this cake up tonight!

    Tools You'll Need

    • 8-inch springform pan
    • 1 set of liquid measuring cups
    • 1 set of dry measuring cups
    • 1 set of measuring spoons
    • Food processor
    • Aluminum foil
    • Stand mixer
    • Silicone spatula
    • Baking sheet pan with 1-inch lip
    • Sharp knife

    Ingredients for Gluten Free Pumpkin Cheesecake

    Image showing ingredients for gluten free pumpkin cheesecake. The ingredients shown are gluten-free gingersnaps, granulated sugar, melted butter, and Kosher salt.

    This recipe starts with a simple gluten-free gingersnap crust. For this, you need gluten-free gingersnaps, granulated sugar, melted butter, and coarse Kosher salt.

    Image showing ingredients for gluten free pumpkin cheesecake. The ingredients shown are granulated sugar, light brown sugar, sour cream, pumpkin puree, cream cheese, pumpkin pie spice, Kosher salt, eggs, and vanilla extract.

    For the pumpkin cheesecake filling, you need granulated sugar, light brown sugar, pumpkin puree, sour cream, cream cheese, pumpkin pie spice, Kosher salt, eggs, and vanilla extract.

    Substitutions

    • Store bought gluten-free gingersnaps. If you eat a gluten free diet, chances are you know where to find a variety of pre-made gluten free products. If you want to cut out a step in this recipe, then feel free to purchase your favorite brand of store-bought gluten-free gingersnaps.
    • Omit the gingersnaps. Another great option if you don't love the kick of ginger that gingersnaps offer, is to skip the altogether. This crust works just as well if you use gluten-free graham crackers! Just ensure you have about 1 ½ cups of crumbs once pulverized.
    • Substitute sour cream. I've always used sour cream in cheesecakes. I think it adds a great flavor and texture to the final product. However, if you're not into that, you can switch out the sour cream for one more block of cream cheese. So, instead of 1 cup of sour cream and 3 8-ounce blocks of cream cheese, you would use 4 8-ounce blocks of cream cheese.
    • Use dairy free cream cheese if you cannot tolerate dairy. I sometimes find that in addition to limiting gluten, I need to limit my dairy consumption. I've found some really great dairy free alternatives to regular cream cheese. This one is my favorite.

    How to Make Gluten Free Gingersnap Crust

    Image shows the process of making the crust for gluten free pumpkin cheesecake. Gluten-free gingersnaps and granulated sugar have been added to a food processor. Once these are pulverized, the butter and salt are added.
    1. Prepare the cheesecake crust. In a large food processor, add the gluten-free gingersnaps and sugar
    Image shows the pulverized gluten-free gingersnaps and granulated sugar used for gluten free pumpkin cheesecake.
    1. Pulverize the cookies. Ensure that the cookies have been pulverized until they are just crumbs.
    The crust for gluten free pumpkin cheesecake has been completed. This image shows gently pressing the crust together.
    1. Process. Process the crust ingredients until the texture of fine crumbs.
    The crust for gluten free pumpkin cheesecake is being pressed into a lightly greased 8-inch springform pan. A glass is used to evenly compress the mixture.
    1. Press into a pan. Use a glass with a heavy flat bottom to help ensure you have evenly pressed the crust into the pan.
    Image shows baked gluten-free gingersnap crust for gluten free pumpkin cheesecake.
    1. Blind bake the crust. Place the cookie crust in the oven and bake for 5-8 minutes at 350°F, or until lightly browned and set.
    Image shows baked gluten-free gingersnap crust for gluten free pumpkin cheesecake. A layer of aluminum foil has been added around the bottom of the pan, so that the water from the water bath doesn't seep into the cake.
    1. Wrap the bottom of the springform pan with aluminum foil. This will help prevent the water bath from seeping into the cheesecake. Lower the oven temperature to 300°F.

    How to Make Gluten Free Pumpkin Cheesecake

    Image shows ingredients for gluten free pumpkin cheesecake filling being added to the mixture. So far, the cream cheese and sour cream have been added.
    1. Start the cheesecake filling. In the bowl of a stand mixer, combine the cream cheese and sour cream.
    Image shows creamed together sour cream and cream cheese for gluten free pumpkin cheesecake.
    1. Beat the cream cheese and sour cream together. Beat on medium until smooth, scraping down the sides of the bowl as needed.

    Image shows adding the pumpkin puree to the cream cheese mixture for gluten free pumpkin cheesecake.
    1. Add the pumpkin puree.
    The pumpkin puree for gluten free pumpkin cheesecake has been added to the mixture.
    1. Beat the puree into the mixture until very smooth, scraping down the sides of the bowl as needed.
    Granulated sugar, salt, and pumpkin pie spice are added to the gluten free pumpkin cheesecake filling.
    1. Add the sugar, pumpkin pie spice, and coarse Kosher salt. Beat again until well combined. This should take roughly 4 minutes, or until the creamy filling is light and fluffy.
    The gluten free pumpkin cheesecake mixture has been creamed together, and is now awaiting the addition of vanilla extract and eggs.
    1. Beat again until well combined. This should take roughly 4 minutes, or until the creamy filling is light and fluffy.
    Eggs and vanilla are being added to the gluten free pumpkin cheesecake filling.
    1. Add eggs and vanilla extract. One at a time, add the eggs, scraping down the sides and bottom of the bowl between additions. Add the vanilla and combine on low speed.
    Gluten free pumpkin cheesecake has been added to the springform pan where the crust has been cooling. Water has been added to the sheet pan that the gluten free pumpkin cheesecake sits on. This forms a water bath that allows for more even baking.
    1. Pour the batter into the springform pan. Pour the batter into the prepared pan and spread until smooth, as needed. Place pan on top of a sheet pan with at least a 1-inch lip. Gently pour warm water into the sheet pan, until about ½ inch deep.
    Finished whole gluten free pumpkin cheesecake.
    1. Bake. Bake this gluten free Oreo cheesecake for 40-45 minutes, or until mostly set. The center of the cheesecake should still jiggle slightly.
    1. Allow the cake to cool. Once baked, turn off the oven and let the cheesecake remain in the oven until completely cooled to room temperature, about 1-2 hours. Remove the cheesecake from the water bath and gently cover with aluminum foil or plastic wrap. Transfer the cheesecake to the refrigerator and chill for an additional 4-6 hours or overnight.

    Prep Ahead Options

    • Prepare the gluten-free gingersnaps ahead of time. If you do this, bake the amount of cookies you need, and then store in a zip top bag for up to 4 days before preparing the cheesecake. I always like to keep some bags of frozen cookie dough balls in the freezer, it helps make this cheesecake a no-brainer!
    • This cheesecake can be fully prepared up to 24 hours in advance. Once baked, it will keep in the refrigerator for up to 4 days.

    Serving Suggestions

    This cheesecake is the ultimate holiday dessert. It's perfect to take to a family Thanksgiving, Friendsgiving, and even works for Christmas. Your friends and family will be drooling!

    Recipe FAQs

    Are cheesecakes naturally gluten free?

    Typical cheesecake is often made with graham cracker crust and graham crackers are almost always wheat based. This cheesecake is made with a gluten-free gingersnap crust using gluten-free gingersnaps to keep it wheat free.

    I do not have a stand mixer. Can I use a hand mixer?

    Yes, a good electric hand mixer should do the trick. Make sure to scrape down the bowl to make sure the filling becomes fully incorporated.

    Can I use a blender instead of a food processor?

    A blender is going to make the gingersnap crust too fine and mealy. If you do not have a food processor, I would recommend placing the crust ingredients together in a large Ziplock plastic bag and crushing the ingredients together using a rolling pin or meat mallet. For best results, I do recommend a food processor whenever possible.

    Tips and Tricks for Success

    • Leave the oven door closed as it cools. If you allow the cheesecake to cool with an open oven door, it is going to create a drastic change in temperature and result in the creamy cheesecake filling cracking. Instead, leave the oven door closed and allow the temperature to lower very gradually.
    • Make sure to grease the sides of the pan. This will prevent the sides of the cheesecake from sticking and allow for easy removal once cooled.
    • Master the water bath. If you're new to baking cheesecakes, you may find the tips in this resource helpful: How to Bake a Cheesecake in a Water Bath.

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    Gluten Free Pumpkin Cheescake

    Erica Hopper
    This Gluten Free Pumpkin Cheesecake is the most decadent dessert everyone will save room for. It's made with just 9 ingredients and a few simple steps. Perfect for any fall occasion that needs an extra sweet treat.
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 45 minutes mins
    Cooling Time 6 hours hrs
    Total Time 8 hours hrs
    Course Dessert
    Cuisine American
    Servings 12 servings

    Equipment

    • 1 9-inch springform pan
    • 1 Set of dry measuring cups
    • 1 Set of measuring spoons
    • 1 Electric Stand Mixer

    Ingredients
      

    CRUST INGREDIENTS

    • 16 gingersnap cookies about 1 ½ cups
    • ¼ cup granulated sugar
    • Pinch of coarse Kosher salt
    • 3 tablespoons unsalted butter melted

    CHEESECAKE INGREDIENTS

    • 3 8- ounce blocks cream cheese room temperature (24 ounces)
    • ½ cup sour cream room temperature
    • 1 15- ounce can pumpkin puree
    • 1 cup granulated sugar
    • ½ cup light brown sugar packed
    • 4 eggs room temperature
    • 1 tablespoon vanilla extract
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon coarse Kosher salt

    OPTIONAL Pecan Streusel Topping

    • 1 cup pecan pieces
    • ⅓ cup light brown sugar
    • ¼ cup oat flour (gluten free)
    • ½ teaspoon pumpkin pie spice
    • 2 tablespoons unsalted butter (cold, and cut into ½-inch pieces

    Instructions
     

    • Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
    • Place the gluten free gingersnaps, sugar, and salt into a food processor, and puree until finely ground. Add the melted butter and pulse until combined. Press crumb mixture firmly into the bottom of the springform pan. Place in the oven and bake for 5-8 minutes, or until the mixture is lightly browned and set. Remove from the oven and set aside while you prepare the cheesecake batter.
    • Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
    • In the bowl of a stand mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Scrape down the sides of the bowl, and repeat. Add the sugar and, and beat the mixture on medium speed until combined. Scrape down the sides of the bowl. Turn the mixer on high, and cream together until light and fluffy, about 4 minutes.
    • Once the mixture is light and fluffy, add pumpkin puree and cream until smooth. Add eggs one at a time, scraping down the sides and bottom of the bowl in between additions. Add the vanilla extract and salt. Turn the mixer on low speed until just combined. Remove the bowl from the mixer, and scrape down the sides of the bowl, ensuring that the mixture is fully incorporated.
    • Pour batter into the prepared pan and place onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven, and gently pour warm water into the pan, until it is about ½ inch deep. Bake for 40-45 minutes, or until the center is set, but still jiggles slightly. Check the cake halfway through baking, and if needed, loosely lay a piece of foil over the cake to prevent it from overbrowning.
    • Once the cake is baked, turn the oven off, and let the cake remain in the oven until the oven is completely cool, about 1-2 hours. Remove the cake from the water bath, and gently cover. Place in the refrigerator until the cake is completely chilled, 4-6 hours or overnight. Remove the springform from the pan, and cut into 12 slices before serving.
    • If you are adding the optional streusel topping, stir together the pecans, light brown sugar, oat flour, and pumpkin pie spice. Using your fingers, press the butter into the streusel mixture, until it is crumbly. Remove the cheesecake from the oven after the first 30 minutes. Return it to the oven and bake another 10-15 minutes. Follow the remaining instructions regarding cooling.
    Keyword easy gluten free dessert, easy gluten free desserts, gluten free cheesecake, gluten free holiday desserts, gluten free pumpkin cheesecake, gluten-free gingersnaps, gluten-free holiday baking
    Tried this recipe?Let us know how it was!

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    Erica from The Sugar and Salt Co

    Hi, I'm Erica! Hi! I'm Erica, the creator of the sugar + salt co! With my chef-inspired, gluten free recipes, I take the fear out of the kitchen for the everyday home cook. Thanks for stopping by!

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