Easy Gluten-Free Pumpkin Cheesecake Recipe

a slice of gluten free pumpkin cheesecake topped with whipped cream

Easy Gluten-Free Pumpkin Cheesecake Recipe

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.

Prep Time5

Cook Time55

Total Time1

Course: Dessert

Cuisine: American

Diet: Gluten Free

Method: Oven

Servings: slices

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