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.
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. Oh, the Dulce de Leche. Mmm…
Ah…this gluten free Pumpkin Cheesecake is perfection on a plate.
I first shared this recipe here 8 years ago. I knew that it was a good recipe. I served it at my husband’s birthday party, and it got rave reviews from everyone.
Then six years ago I entered this recipe into a national baking contest and won a trip for my Mom & I to fly to Toronto to attend Canada’s Baking and Sweets Show.
It truly is a real winner.
I hadn’t made it often since, but with Thanksgiving coming up, I thought it would be the perfect indulgence. First bite – I was won over again. I had forgotten just how smooth it was, and how nicely balanced the flavours are.
Those pecans in the crust give it a great nutty flavour without being over-powering. And you see that Dulce de Leche on the top? It will save you ever time. If your cheesecake cracks while it is baking or cooling – no one will ever know. Smear on a layer of this sweet golden happiness, and everyone will think you are a flawless baker. Win – Win.
If this gluten free Pumpkin Cheesecake sings to you, you might also like these recipes:
- Gluten Free Maple Butter Tart Cheesecake (also a winning recipe)
- Gluten Free Pumpkin Cheesecake Muffins
- Gluten Free Pumpkin Roll Cake
- Gluten Free Pumpkin White Chocolate Cranberry Oatmeal Cookies
- Gluten Free Pumpkin Spice Sandwich Cookies
Gluten Free Pumpkin Cheesecake recipe:
Gluten Free Pumpkin Cheesecake
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.
Ingredients
- 3/4 cup gluten free graham wafer crumbs (see Note)
- 1/2 cup ground pecans
- 2 Tablespoons granulated sugar
- 2 Tablespoons brown sugar
- 1/4 cup unsalted butter, melted
- 3/4 cup canned pumpkin
- 3/4 cup granulated sugar
- 3 egg yolks
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 (8 ounce) packages cream cheese
- 1/4 cup PLUS 2 Tablespoons 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.
Instructions
- Preheat oven to 350 degrees F.
- Combine the graham wafer 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.
- Combine 3/4 cup granulated sugar, pumpkin puree, 3 egg yolks, spices and salt in a medium bowl. Mix well and set aside.
- 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!).
- 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, but if it does, don't worry, that's where the Dulce de Leche comes in handy.
- 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.
Notes
Adapted from AllRecipes.com
Instead of gluten free graham wafers for the crust, you can use gluten free gingersnap cookies or Cinnamon Chex.
Images & recipe updated October 2018.
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.
Eliana says
This is TOTALLY perfection on a plate! Love all the different flavors and tectures you have going on here.
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!).
Anna says
I made this for my sister’s birthday and it was a massive hit! I’m making it again for our family Christmas celebration! Even those who aren’t gf love it!
Sarah says
That is beautiful! WOW! I've never tried Cinnamon Chex, great idea.
Tasty Eats At Home says
This is GORGEOUS. Love the cinnamon chex idea.
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!!!
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!!! 🙂
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! 🙂
Jill says
wow! Thanks for posting….that looks HEAVENLY! Definitely going to try this out.
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.
Lorraine says
Can I use homemade pumpkin puree? It’s thinner than canned I feel and I don’t want to ruin the incredible cheesecake
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! 🙂
Shirley
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.
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!
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?
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!
Jeanine says
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!
Kay says
There was no mention of the crack in the cake. Everyone loved it. Thank you! 😀
Jeanine says
Awesome!! You’re welcome!
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!!!!!
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
Stella
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.
Robin says
Does this freeze well? Where can you but the dulce de leche?
Jeanine says
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
robin says
Thanks! I’m making this as the GF option of 5 various cheesecakes I’m making for a wedding this weekend.
dana says
Mmmmmm! Just made this! Your directions were great and it looks good….just waiting for it to settle.
Thanks so much!!
Lee says
Made this for a fall party last year–huge hit, I can’t wait to make it again this year! Delicious!
Jeanine Friesen says
Thanks, Lee! Glad to hear it was enjoyed! 🙂
Kelsey says
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 🙂
Jeanine Friesen says
Good luck, Kelsey! It was a winner for me, I hope it is for you too!
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?
Jeanine Friesen 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.
Amy says
Try Arrowroot Powder – one to one substitution for cornstarch.
Patti 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.
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!
Kay says
Hi….going to make for our thanksgiving dinner. What size springform pan is needed? I have a 8,9, and 10.
Thanks.
Kay
Joan says
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
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!
Jeanine says
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! 😀
Holly Vergara says
Hi there, was there anything you used place of pecans in the crust or just left them out? We have nut allergy here too and wondering what the workaround was…thanks
Nina S says
Can you swap out the pumpkin for another fruit? I’m just wondering as I would love to make this this weekend, but my husband would like a different flavor.
Debbie says
I’m sensitive to all nuts. How can I adapt the recipe for the crust?
Odette says
Should you whip the heavy whipping cream, prior to adding or add to the mixture in liquid form?
Jeanine Friesen says
Add it in liquid form.
Shauna Kattler says
I used to bake all the time but haven’t made a cheesecake in at least 15 years. Unfortunately, this didn’t turn out for me. It was flat and not at all like the picture. WhenI I was making it I thought the recipe had way too many eggs and egg yolks. Have never seen a recipe with this many eggs in a cheesecake so for me this almost has a custard taste to it. Very disappointing. :(. I’m going to be embarrassed to take this to dinner.
Jeanine Friesen says
I can assure you, this recipe does work. I have made it countless times, and the number of eggs isn’t an issue. Be sure to use large eggs, extra large will give you too much egg. I’m sorry that it didn’t turn out for you, but I can guarantee that it has worked for others.
Catherine Crippen says
I somehow ended up with too much cheese cake filling and not enough crust. The next morning I folded it into my gf pancake batter. Oh yummy!!!!
Kristina says
Just wanted to let you know I’ve made this recipe over the last 5 years every thanksgiving and it’s become a staple for us. Thank you for this gem of a cheesecake!
Jeanine Friesen says
Kristina, thank you so much for the wonderful comment. <3 So happy to have a recipe that has become a tradition for your family. Happy Thanksgiving!
Lynne says
I’m excited to try this but will be cooking at high altitudes. Is there a modification on time or temperature for that?
Ecstasy says
I love pumpkin cheesecake but ever since I went on a diet, my card intake has been reduced. Coming across this recipe turned out a boon for me. Now my desserts are sorted.
Suzanne says
This looks so good! What a great fall treat to make for friends!
Meg says
Absolutely delish! About to make again in the same week!! I was curious if you can help me trouble shoot why mine sunk a bit during cooling, instead of looking beautiful and level like yours. Would that be due to over whipping the eggs into the mix? I used an electric hand mixer until it was time to add the pumpkin purée mixture. I’m assuming that was my problem.
Didn’t affect the flavor and perfection of the taste at all.
Lynette says
15 oz can for the pumpkin?