Gluten-Free Pumpkin Cheesecake

Elevate your holiday dessert spread with this show-stopping Gluten-Free Pumpkin Cheesecake! Featuring a buttery gluten-free graham cracker crust and a luscious, spiced pumpkin cheesecake filling, this recipe combines the creamy decadence of traditional cheesecake with the cozy flavors of autumn. A harmonious blend of cinnamon, ginger, and nutmeg infuses each bite with warmth, while the velvety pumpkin puree creates a delightfully smooth texture. This gluten-free treat is baked to perfection and chilled until irresistibly set, making it an ideal make-ahead dessert for entertaining. Garnish with whipped cream and a dash of cinnamon for a beautiful finishing touch. Perfect for Thanksgiving gatherings, fall celebrations, or whenever you're craving a rich, gluten-free indulgence!

Nutriscore Rating: 40/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 10

Ingredients

• 8 sheets Gluten-free graham crackers
• 1 cup Unsalted butter, melted
• 16 oz Cream cheese, softened
• 1 cup Granulated sugar
• 0.5 cup Brown sugar, packed
• 1 cup Pumpkin puree
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon
• 0.5 tsp Ground ginger
• 0.25 tsp Ground nutmeg
• 0.25 tsp Salt
• 3 Eggs

Directions

Step 1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

Step 2

Grease a 9-inch springform pan lightly with butter or non-stick spray.

Step 3

Place the gluten-free graham crackers in a food processor and process until fine crumbs form.

Step 4

Combine the graham cracker crumbs and melted unsalted butter in a bowl. Mix until well combined.

Step 5

Press the crumb mixture firmly into the bottom of the prepared springform pan, creating an even crust layer.

Step 6

Bake the crust in the preheated oven for 8 minutes, then remove and let it cool while you prepare the filling.

Step 7

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Step 8

Add the granulated sugar and brown sugar to the cream cheese and continue beating until well incorporated.

Step 9

Stir in the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt. Mix until smooth.

Step 10

Add the eggs, one at a time, beating on low speed until just combined after each addition.

Step 11

Pour the pumpkin cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

Step 12

Place the cheesecake in the preheated oven and bake for 50 to 60 minutes, or until the center has set and the edges are lightly golden.

Step 13

Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack.

Step 14

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to fully set.

Step 15

Before serving, you can garnish with whipped cream or a sprinkle of cinnamon if desired. Release the sides of the springform pan and transfer the cheesecake to a serving plate.

Step 16

Slice and enjoy your gluten-free pumpkin cheesecake!

Nutrition Facts

Serving size	(1643.0g)

Amount per serving	% Daily Value*
Calories	5863.1

Total Fat 404.2g	0%
Saturated Fat 231.8g	0%
Polyunsaturated Fat 1.9g
Cholesterol 1581.8mg	0%
Sodium 3555.1mg	0%
Total Carbohydrate 524.0g	0%
Dietary Fiber 16.5g	0%
Total Sugars 386.4g
Protein 60.9g	0%

Vitamin D 123IU	0%
Calcium 842.9mg	0%
Iron 12.6mg	0%
Potassium 1599.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.9%

Protein: 4.1%

Carbs: 35.1%