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 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:
Adapted from AllRecipes.com Instead of gluten free graham wafers for the crust, you can use gluten free gingersnap cookies or Cinnamon Chex.
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.