Gluten-Free Pumpkin Cheesecake

Gluten-free Pumpkin Cheesecake | The Baking Beauties
Look at that picture. It’s OK, I’ll give you a moment.

The pecans.

The cream cheese.

The taste of pumpkin, with it’s warm, spicy accompaniment.

The cinnamon-y, nutty crust.

The Dulce de Leche.

Ah…this gluten-free Pumpkin Cheesecake is perfection on a plate.

My husband had a birthday a few weeks ago, and I decided to make him a Pumpkin Cheesecake for his birthday cake. He loves pumpkin pie, so I thought this would be a hit. It was. He really, really liked it. There were leftovers after the birthday party, but I never saw any of them. It was that good.

Gluten Free Pumpkin Cheesecake
  • 3/4 cup crushed Cinnamon Chex or Gluten Free graham wafer crumbs
  • 1/2 cup ground pecans
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 1/4 cup butter, melted
  • 3/4 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 3 egg yolks
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 3 (8 ounce) packages cream cheese
  • 3/8 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 tablespoons heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • Optional: whole pecans and a jar of Dulce de Leche to decorate the top of the cheesecake with. You could also use whipped cream, if you wish.
  1. Preheat oven to 350 degrees F.
  2. combine the Cinnamon Chex crumbs, ground pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and the melted butter and mix well. Firmly press into one 9-inch springform pan.
  3. Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside.
  4. Beat the cream cheese with an electric mixer until light and fluffy; gradually add 1/4 cup plus 2 tablespoons granulated sugar and mix well. Add the whole egg, remaining egg yolk, and the whipping cream, beating well. Add cornstarch and vanilla extract, beat batter until smooth. Add pumpkin puree mixture and mix well. Pour batter into prepared pan. (Note: I placed my springform pan on a cookie sheet with sides, and I'm glad that I did, because I had some liquid leaking from the springform pan. Keep that in mind!).
  5. Bake in preheated oven for 50-55 minutes. Do not overbake. Center may be soft but it will firm up when chilled. At this point, turn the oven off, and open the oven door, but allow cake to remain in oven for the next hour. This will help prevent the top from cracking. I did this, and did not have one crack on the top of my cake.
  6. Cover and refrigerate until ready to serve. I removed the springform pan and decorated the top with Dulce de Leche and whole pecans a few hours before serving, then placed in the fridge until we were ready to eat.
Adapted from



  1. Carol@easytobeglutenfree says

    What a gorgeous cheesecake!! I am in such a pumpkin mood lately, I can't seem to get enough. Always looking for new ideas. Thanks for the inspiration.

  2. Jeanine says

    Carol, I'm totally in the pumpkin mood too. Cake, muffins, bread pudding, creme brulee, pancakes, waffles, you name it! lol Maybe it's good that our fall is so short lived. :)
    Thanks, Eliana! Such a great combination of flavours, and actually, pretty easy to make (bonus!).

  3. Lisa Whitaker says

    I had to stop by and comment on this gorgeous cheesecake. I bet it taste as good as it looks. Pumpkin Cheese cake has been a family favorite of ours for a VERY long time and always on the Thanksgiving menu. Nice decoration work!!!

  4. Carolyn - What Life Dishes Out says

    This looks awesome! I might have to give this a try for our Thanksgiving Dinner, instead of the traditional pie! Congratulations on this getting noticed by Live Gluten Freely over on Facebook!!! I saw it and was all like…wait, I know her!!! :-)

  5. Jeanine says

    Wow, Carolyn, thanks for bringing that to my attention! I had no idea! I was wondering why I had so many people joining my facebook group. lol What an honour! :)

  6. Tasty Eats At Home says

    I know I commented on this once already, but I just had to come back after I saw it on GF Holiday at Gluten Free Easily. Drool. Yum.

  7. gfe--gluten free easily says

    Your cheesecake is absolutely stunning, so, yes, I need that moment–thank you! I had no idea you could buy dulce de leche … probably a good thing. LOL It makes for an absolutely sinful topping on this pumpkin cheesecake. BTW, you had me at pumpkin, but I was a goner when I saw the other ingredients. 😉 Thanks so much for sharing this recipe as a Thanksgiving favorite for our Gluten-Free Holiday event. You will make those following this event very happy! :-)


  8. Greg Wurz says

    My daughter and fiance made this for me, minus the pecan though I'm not a fan of pecans, and we just had it about 10 minutes ago. It is easily my favorite cheesecake ever! Even better than the pumpkin cheesecake from the Cheesecake Factory! They used crushed walnuts in the crust.

  9. happiness is where it is says

    This was DELICIOUS!!!!!! My husband didn't crush the chex enough so next time I am gonna have him blend it up to a powder instead, it was kinda crunchy, chewy consistence. But it was really good. We couldn't find the Dulce de Leche. So we didn't add that, it was delicious on its own. My husband thought it tasted alittle too much like pumpkin pie so he said next time he will add leave spices so it tastes a little more cream cheesey! Thanks for sharing it!

  10. Peggy Angarano says

    My daughter has been begging me for a gluten free pumpkin cheese cake and this looks great but she also has a peanut/tree nut allergy, so my question is can I do this peanut/tree nut free?

  11. Kay says

    I made this cheesecake for Thanksgiving and it was absolutely the best cheesecake I’ve ever had! For the crust, I used a mixture of honey chex and corn chex and it came out great except that it did split a little on top so I’ll do a water bath next time, otherwise it was wonderful!

  12. Linda says

    This looks AMAZING! Will have to fool around with it and make it dairy free as well. Hope mine turns out as pretty!!!!!

  13. Stella Beaudette says

    All your recipes looks delicious. Unfortunately, I cannot eat anything like that. You see, besides being celiac, I am also lactose intolerant. I was just wondering if it is possible to have gluten free recipes without any dairy products.
    Much obliged

  14. Irene Temple says

    My daughter also has Celiac and she asked for Pumpkin Cheesecake for her Birthday. I always make what they want so I went looking for one and found yours. Nervously I made it and ser. ved it to our guests. This goes to the top of the class it was amazing. It’s not to sweet and it’s not overpowering with the taste of pumpkin. It’s just right. Thanks for making my daughter’s day and making me look good.

  15. dana says

    Mmmmmm! Just made this! Your directions were great and it looks good….just waiting for it to settle.
    Thanks so much!!

  16. Bobby Ray says

    The cheesecake looks amazing and I’m itching to make it, there is one thing though… CAN YOU RECOMMEND AN alternative to cornstarch?

    • says

      It’s only 1 tbsp of cornstarch, so I’d think using a potato or tapioca starch should work without a problem, or even white rice flour. Can’t use those, it would probably even work without, but I haven’t tried it.

  17. says

    I made this delicious cheesecake last year for Thanksgiving, it was an absolute hit. Thank you so much for sharing. I am getting my shopping list ready, and will be making it for Thanksgiving again this year.

  18. Marsha says

    Just made this for thanksgiving dinner today and it was hands-down the best dessert i have EVER made (gluten free or not). Came out perfectly — and the “leaving in the oven” with the door open trick worked like a charm. I did not put the dulce de leche on top — and honestly, for me, i don’t think you need it. Thanks so much for this recipe!


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