Faithfully Gluten Free
Creating Delicious Gluten Free Recipes since 2008.
[email protected] says
October 7, 2010 at 11:10 am
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.
October 7, 2010 at 11:14 am
This is TOTALLY perfection on a plate! Love all the different flavors and tectures you have going on here.
October 7, 2010 at 12:43 pm
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!).
October 7, 2010 at 9:15 pm
That is beautiful! WOW! I've never tried Cinnamon Chex, great idea.
Tasty Eats At Home says
October 8, 2010 at 9:10 am
This is GORGEOUS. Love the cinnamon chex idea.
Lisa Whitaker says
October 8, 2010 at 9:12 am
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!!!
Carolyn - What Life Dishes Out says
November 10, 2010 at 8:05 pm
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!!! 🙂
November 10, 2010 at 8:24 pm
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! 🙂
November 10, 2010 at 10:59 pm
wow! Thanks for posting….that looks HEAVENLY! Definitely going to try this out.
November 12, 2010 at 11:17 am
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.
gfe--gluten free easily says
November 12, 2010 at 5:09 pm
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! 🙂
Greg Wurz says
November 13, 2010 at 8:06 pm
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.
happiness is where it is says
December 9, 2010 at 11:35 am
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!
Peggy Angarano says
November 12, 2011 at 11:54 am
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?
November 29, 2011 at 2:41 pm
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!
December 3, 2011 at 7:27 am
Awesome!! Glad to hear that, Kay! I think mine cracked a little too, but that’s where the caramel on top comes in. 😉 Covers all!
December 26, 2011 at 9:09 pm
There was no mention of the crack in the cake. Everyone loved it. Thank you! 😀
December 30, 2011 at 9:33 am
Awesome!! You’re welcome!
October 6, 2012 at 9:45 am
This looks AMAZING! Will have to fool around with it and make it dairy free as well. Hope mine turns out as pretty!!!!!
Stella Beaudette says
October 6, 2012 at 10:32 am
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.
Irene Temple says
October 15, 2012 at 12:28 pm
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.
November 20, 2012 at 11:41 am
Does this freeze well? Where can you but the dulce de leche?
November 20, 2012 at 11:50 am
Cheesecake does freeze well, I would maybe reserve topping it with the dulce de leche until you are ready to serve it, as I don’t know how that would freeze.
You can find the dulce de leche in larger grocery stores, very often in the ethic foods aisle. BUT, I made my own last time, and it was so easy, I will never buy it again. I made it in the microwave following the directions on the Carnation website: http://www.verybestbaking.com/recipes/32293/Caramelized-Milk-Dulce-de-Leche/detail.aspx
November 21, 2012 at 10:37 am
Thanks! I’m making this as the GF option of 5 various cheesecakes I’m making for a wedding this weekend.
November 22, 2012 at 8:51 pm
Mmmmmm! Just made this! Your directions were great and it looks good….just waiting for it to settle.
Thanks so much!!
October 16, 2013 at 9:50 pm
Made this for a fall party last year–huge hit, I can’t wait to make it again this year! Delicious!
Jeanine Friesen says
October 29, 2013 at 6:33 am
Thanks, Lee! Glad to hear it was enjoyed! 🙂
October 28, 2013 at 10:17 am
I’m going to make this for a pumpkin bakeoff at work! I’ll let you know how it goes…. I think I have a winner 🙂
October 29, 2013 at 6:32 am
Good luck, Kelsey! It was a winner for me, I hope it is for you too!
Bobby Ray says
November 10, 2013 at 11:03 am
The cheesecake looks amazing and I’m itching to make it, there is one thing though… CAN YOU RECOMMEND AN alternative to cornstarch?
November 11, 2013 at 11:18 am
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.
November 26, 2013 at 2:40 pm
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.
November 29, 2013 at 1:14 am
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!
November 10, 2017 at 3:47 pm
Hi….going to make for our thanksgiving dinner. What size springform pan is needed? I have a 8,9, and 10.
November 17, 2017 at 10:13 am
I made this recipe using the gluten free graham style crackers. It turned out very well. Pumpkin flavor was delicate — even those who disliked pumpkin pie enjoyed this recipe. I baked it the full time, it cracked a bit in the oven during the cooling process — adding the dulce de Le he (which I made) covered any cracking. Also, the center of the top falls somewhat during cooling — again, the dulce de Le he helps to hide this. Even though I baked it for the 55 minutes (conventional oven @350) it was a very moist cheesecake. It was somewhat difficult to cut, as I had to clean the knife after each cut. I served with slightly sweetened whipped cream. Also, I was careful to press the crumb crust up the sides a bit to prevent leaking, but I think the butter in the crust still leaked through, cookie sheet caught it all.
Tammy R says
November 23, 2018 at 10:36 am
This was a HUGE hit at our family’s T-day gathering. I didn’t use the pecan topping as we have a family member with severe nut allergy, so I drizzled the Mrs. Richard’s Carmel topping across the top of the pie (mine didn’t crack either!). I also didn’t have regular cream cheese – used Neufachel- worked just fine. Baked mine for almost 60 mins, and in oven for 40 after baking for cool-down. I didn’t have a spring form pan, so I used a 9” cake pan-turned out great! I don’t have a pic because it was all devoured! I also used rice Chex cereal with the cinnamon/sugar and butter as suggested for the crust… Will make again and again! 10 stars!
November 25, 2018 at 6:44 am
So glad to hear that you love it as much as I do! And thanks for sharing the tweaks that you made to it too – I appreciate that! 😀
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