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Gluten-Free Pumpkin Cheesecake Recipe

Gluten-Free Pumpkin Cheesecake Recipe


  • Author: Crystal
  • Total Time: 6 hours
  • Yield: 12 servings 1x

Description

A creamy and rich Gluten-Free Pumpkin Cheesecake that’s perfect for fall gatherings and holiday desserts.


Ingredients

Scale
  • 1 1/2 cups gluten-free graham cracker crumbs
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 1/2 cup sour cream
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Whipped cream (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, combine gluten-free graham cracker crumbs, melted butter, and brown sugar. Press into the bottom of the pan to form the crust.
  3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, sour cream, pumpkin pie spice, and vanilla extract. Mix until combined.
  4. Add eggs one at a time, mixing on low speed after each just until blended. Do not overmix.
  5. Pour the batter over the crust in the springform pan.
  6. Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and let cheesecake sit in the oven with the door slightly open for 1 hour.
  7. Refrigerate for at least 4 hours or overnight.
  8. Top with whipped cream before serving, if desired.

Notes

Make sure your graham crackers are certified gluten-free. For a nutty twist, you can use ground pecans in the crust.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 22g
  • Sodium: 260mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 95mg

Keywords: gluten-free, pumpkin, cheesecake, fall dessert, holiday