Easy Gluten-Free Pumpkin Cheesecake Recipe
Published Nov 07, 2024
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Y’all know it’s not fall until there’s pumpkin cheesecake on the table! This rich and creamy Gluten Free Pumpkin Cheesecake brings together the best seasonal spices and a graham cracker crust that’s both gluten- and dairy-free optional all without needing a water bath! It’s the perfect dessert for the holiday season or any cozy fall night, and I’ll walk you through every step to make this foolproof recipe a new family favorite.
Why You’ll Love This Gluten-Free Pumpkin Cheesecake
This cheesecake captures the perfect fall flavors, with every bite delivering the warmth of cinnamon, pumpkin pie spice, and creamy pumpkin, making it a true taste of autumn. It’s also diet-friendly, featuring a gluten-free graham cracker crust and easy swaps for dairy-free ingredients, giving it versatility for a range of dietary needs.
Best of all, it’s a breeze to make—no hot water bath required! Simply mix, bake, chill, and enjoy a cozy, crowd-pleasing dessert. Try it topped with pumpkin syrup and a cream cheese glaze and warm cup of coffee for an extra treat.
This pumpkin cheesecake is the perfect swap for classic pumpkin pie, especially for holiday gatherings! It brings the same cozy pumpkin flavor, cinnamon, and spice but with a creamy, decadent twist that feels a bit more festive. Set this gluten-free cheesecake on your dessert table, and watch it become a new family favorite—it’s guaranteed to impress cheesecake lovers with every bite!
Ingredient Notes
Crust
- Gluten-Free Graham Cracker Crumbs: If gluten isn’t a concern, regular graham cracker crumbs work too.
- Sweetener: You can use coconut sugar, regular sugar, Swerve sweetener replacement, or monk fruit—each brings a different level of sweetness while keeping the recipe deliciously balanced. Monk fruit sweetener and Swerve are calorie-free and don’t spike blood sugar—perfect for keto or low-sugar needs.
- Butter: Use regular or dairy-free (like Earth Balance) for a vegan-friendly crust.
Filling
- Cream Cheese: You can use either traditional cream cheese or a dairy-free version—both blend seamlessly into the cheesecake for a rich, creamy texture. Bring the cream cheese to room temperature for the creamiest results.
- Sweetener: Regular sugar, Swerve sweetener, or monk fruit, depending on your preference for low-sugar.
- Brown Sugar: Packed for that warm, caramel-like sweetness. Swerve makes a brown sugar replacement as well.
- Eggs: Use large eggs plus an additional yolk, all at room temperature.
- Pumpkin Puree: Stick to canned pumpkin puree (not pumpkin pie filling) for the best results.
- Spices: Pumpkin pie spice and cinnamon add warm, cozy flavors.
- Binding Agent: A tablespoon of gluten-free flour or cornstarch helps prevent cracking and keeps the filling smooth.
- Vanilla Extract: Adds depth to the filling.
Topping
- Whipping Cream: Use heavy whipping cream or coconut cream for a dairy-free option.
- Powdered Sugar: Adds light sweetness to the whipped topping. Feel free to swap this out for Swerve powdered sugar if you’re keeping to a low-sugar diet.
- Honey: Optional, for a touch of natural sweetness.
- Cinnamon & Vanilla Extract: Added for extra fall flavor and fragrance.
For exact ingredient amounts see the full printable recipe card below
How to Make Gluten-Free Pumpkin Cheesecake
Step 1: Prepare the Crust. Mix gluten-free graham cracker crumbs, melted butter, and monk fruit sweetener in a bowl. Press this mixture evenly into the bottom of a greased 9-inch springform pan, creating a firm crust layer. Set aside.
Step 2: Make the Filling. In a large mixing bowl, beat cream cheese until smooth.
Step 3: Add pumpkin puree, monk fruit, eggs, vanilla, and spices. Mix until fully combined, then pour the pumpkin mixture over the crust and smooth the top. You can also mix all the ingredients in a food processor.
Step 4: Bake. Bake at 325°F for 55-60 minutes on the center rack, until the center is set but still slightly jiggly. Turn off the oven, crack the door oven open, and let the cheesecake cool for an hour inside to help prevent the pumpkin cheesecake filling from cracking. Run a knife around the sides of the pan to prevent it from sticking.
Step 4: Cool and Chill. Transfer to the fridge to chill for at least 4 hours or overnight for best results. Make the whipped topping.
Step 6: Top and Serve. Once fully chilled, carefully remove the baked cheesecake from the springform pan and add a generous layer of whipped cream and a sprinkle of cinnamon on top.
Mac’s Pro Tip
Tips for the Perfect Pumpkin Cheesecake
Make it Dairy-Free: To make this cheesecake dairy-free, substitute regular cream cheese with a plant-based version, like cashew or almond-based cream cheese. For the crust, replace butter with vegan alternatives such as coconut oil or dairy-free margarine.
Chill Fully Before Serving: Give the cheesecake at least 4 hours in the fridge to fully set for the best texture.
Prevent Cracks: Mix ingredients until just combined to avoid overbeating, and cool slowly in the oven with the door cracked open.
Serving and Storage TIPS
Serving Suggestions
- This cheesecake pairs wonderfully with a warm spiced latte or spiked hot apple cider.
- For a perfect fall presentation, sprinkle the top with extra cinnamon or drizzle with caramel sauce.
- For a bit more pizazz, sprinkle candied pecans, walnuts, or even chocolate chips on top.
Storage Tips
The best way to keep leftovers fresh is to store them in an airtight container in the fridge, where they’ll stay good for up to five days. If you want to keep slices longer, wrap each one in plastic wrap and pop them in the freezer—they’ll be good for up to three months!
Recipe FAQs
Yes! Use dairy-free cream cheese and coconut cream in place of heavy cream for a delicious dairy-free version.
No problem! You can substitute gluten-free cookies or oats for a crust that’s just as delicious.
Absolutely. This cheesecake can be made up to two days ahead and stored in the fridge until ready to serve.
I wouldn’t recommend this as it would greatly affect the baking time and texture.
For lower sugar sub granulated monk fruit and brown monk fruit. It is a 1:1 swap if using Laktanto brand.
Not all gluten-free graham crackers are dairy-free. Be sure to always read the ingredient list if you have a dairy allergy. A great brand that’s both gluten and dairy-free is Kinnikinnick. You can also use Simple Mills Sweet Thins instead of graham crackers.
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Easy Gluten-Free Pumpkin Cheesecake Recipe
Ingredients
Crust
- 1 ½ cup gluten-free graham cracker crumbs (if dairy-free, use
- 2 tbsp regular or coconut sugar (see notes for low sugar option)
- 5 tbsp melted butter regular or dairy free
Filling
- 3 8 oz packages cream cheese (reg or dairy-free)
- ¾ cup regular sugar or coconut sugar (see notes for low sugar option)
- ½ cup brown sugar packed (see notes for low sugar option)
- 3 large eggs + 1 yolk room temp
- 15 oz can pumpkin puree (not pumpkin pie filling)
- 2 tsp pumpkin pie spice
- ½ tsp cinnamon
- 2 tbsp gf all-purpose flour or can sub 1 tbsp cornstarch helps prevent cracking
- 2 tsp vanilla extract
Topping
- 2 cups heavy whipping cream or coconut cream for dairy-free
- 3 tbsp powdered sugar (see notes for low sugar option)
- 1 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
Instructions
Pumpkin Cheesecake
- Preheat the oven: to 325°F. Grease a 9-inch springform pan or line with parchment paper.
- Prepare the crust: In a bowl, mix the gluten-free graham cracker crumbs with melted butter and monk fruit sweetener.Press the mixture into the bottom of the prepared springform pan, creating an even layer. Set aside.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Add the pumpkin puree, monk fruit sweetener, eggs, vanilla, and spices. Mix until fully combined.
- Assemble the cheesecake: Pour the filling over the prepared crust and smooth the top with a spatula.
- Bake: Place the cheesecake in the oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly.
- Cool: Turn off the oven, crack the door open slightly, and allow the cheesecake to cool for an hour inside. Then transfer it to the fridge to chill for at least 4 hours or overnight.
- Serve: Once fully chilled, carefully remove the cheesecake from the springform pan. Top with whipped cream (if desired) and a sprinkle of cinnamon.
Whipped Topping
- Chill the equipment: Place your mixing bowl and whisk or beaters in the freezer for about 10 minutes to chill. This helps the cream whip up faster.
- Whip the cream:Pour the heavy cream into the chilled bowl. Using an electric mixer on medium-high speed, whip the cream until soft peaks start to form.
- Add the honey and cinnamon: Add the honey (or monk fruit syrup), cinnamon, and vanilla extract to the whipped cream. Continue whipping until stiff peaks form, but be careful not to over-whip, as it can turn into butter.
Notes
- For lower sugar sub granulated monk fruit, powdered monk fruit and brown monk fruit. It is a 1:1 swap if using Laktanto brand.
- I recommend King Arthurs Measure for Measure Gluten-Free Flour.
- Not all gluten-free graham crackers are dairy-free. Be sure to always read the ingredient list if you have a dairy allergy. A great brand that’s both gluten and dairy-free is Kinnikinnick. You can also use Simple Mills Sweet Thins instead of graham crackers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
