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A smooth and creamy gluten-free pumpkin cheesecake with a gingersnap crust! It only takes about 5 minutes to make the gingersnap crust, and about 10 minutes to mix up the pumpkin cheesecake filling. So, minimal hands on time, let the oven do the rest!
Cook Time: 50 minutes. Total Time: 1 hour 20 minutes. Indulge in this gluten free Pumpkin Cheesecake, with it's velvety texture, warming spices, and nutty crust, everyone is sure to ask for another slice.
Save Recipe. If you’re looking for a show-stopping gluten-free holiday dessert – look no further! This Gluten-Free Pumpkin Cheesecake is one of my favorite desserts of all-time – gluten-free or not. It is lightly spiced, creamy and totally luxurious. Whether or not it’s the holidays – I dream of this cheesecake year-round!
Jump to Recipe Pin. by Melissa Erdelac on November 14, 2023. This post may contain affiliate links. Learn how to make the best gluten-free pumpkin cheesecake with an exceptionally airy, creamy texture and no speciality ingredients required. What’s the trick for velvety smooth texture, rather than dense and heavy?
Spray pan with non-stick spray. Combine the gluten-free graham cracker crumbs and ¼ cup sugar, then stir in the melted butter. Press the mixture evenly into the prepared pan and bake for 10 minutes. Remove the crust from the oven and let it cool slightly while preparing the filling. Reduce oven temperature to 250°F.
Allergen Information: This pumpkin cheesecake recipe is gluten-free, soy-free, and has a nut-free option. To make it nut-free, garnish it with something other than pecans. I have not tested a dairy-free option. For this recipe, I used canned organic pumpkin. Canned pumpkin is usually the best for pumpkin desserts like this because it is so smooth.
Prep Time : 20 minutes. Cook Time : 1 hour. This creamy, smooth gluten free pumpkin cheesecake is packed with pumpkin flavor, plus cookie crust and a rich chocolate topping. Jump to Recipe. Dress up your holiday table with this smooth, rich gluten free pumpkin cheesecake.