Gluten Free Pumpkin Cheesecake Recipe
This creamy, smooth gluten free pumpkin cheesecake is packed with pumpkin flavor, plus a sweet, crunchy cookie crust.
Servings: 8 slices
Equipment
- Stand mixer with paddle attachment or handheld mixer
- 9-inch nonstick springform pan
Ingredients
For the crust
- 8 ounces gluten free gingersnaps or other crunchy gluten free cookie like gluten free graham crackers
- 8 tablespoons unsalted butter melted
For the cheesecake filling
- 24 ounces packaged (block) cream cheese at room temperature
- 2 tablespoons all purpose gluten free flour blend (See Recipe Notes)
- 1 cup granulated sugar
- 1 tablespoon unsulphured molasses
- 1 teaspoon pure vanilla extract
- 1 cup pure canned pumpkin puree
- 3 teaspoons pumpkin pie spice (See Recipe Notes)
- 3 eggs at room temperature, beaten
Toppings
- Whipped cream optional
- More gluten free crunchy cookie crumbs optional
Instructions
- Grease a 9-inch springform pan lightly and set it aside.
- Place a shallow pan in the oven on the lowest rack, leaving the center rack open. Pour warm water 3/4 of the way up the sides of the shallow pan.
- Preheat your oven to 350°F.
Make the crust
- In a large bowl, place the cookie crumbs and melted butter and mix until the crumbs are moistened.
- Press the crumbs into the bottom and halfway up the sides of the prepared pan. Wrap the bottom and about half of the sides of the pan in a large piece of heavy duty aluminum foil. Set the pan aside.
Make the filling
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and flour. Beat on medium, then medium-high speed, until light and fluffy (about 3 minutes).
- Add the sugar, molasses, vanilla, pumpkin puree, and pumpkin spice, and beat on medium speed until just combined. Increase the speed to medium-high and continue to beat until well-combined (another 2 minutes).
- Add the eggs, and beat on medium speed just until combined. Do not whip.
- Pour the filling out of the bowl and on top of the crust in the prepared pan. Spread into an even layer, and bang the pan a few times firmly straight down on the counter to break any large air bubbles.
Bake the cheesecake
- Place the cheesecake in the center of the preheated oven, with the pan of water just below it on the lower rack.
- Close the oven door, and bake for 1 hour, or until most of the cake is set, but the center is still somewhat loose when shaken from side to side.
- Turn off the oven, crack the oven door a bit, leaving the cake inside. Allow to sit for about 30 minutes.
- Remove the cake from the oven and place on a wire rack to cool to room temperature.
- Place the pan in the refrigerator to chill until set (about 4 hours).
- Unmold the chilled cake and loosen the bottom from the pan. Transfer carefully to a serving platter.
- Slice with a hot, wet knife for clean slices, wiping the knife after each slice.
- Top with whipped cream and cookie crumbles, as desired, before serving.
Video
Notes
Flour blend
You can use any all purpose gluten free flour blend with a superfinely ground rice flour, with or without xanthan gum, including Nicole's Best, Better Batter's classic blend, Vitacost multi-blend gluten free flour, or Bob's Red Mill 1-to-1. You can also try just using 2 tablespoons of tapioca starch/flour or superfinely ground rice flour alone. Pumpkin pie spice
To make your own, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + ½ teaspoon ground allspice + ½ teaspoon ground cloves + ¼ teaspoon freshly ground nutmeg. In its place, if you don't have the spice blend or all the ingredients, try using apple pie spice blend, which is similar, or just 2 teaspoons ground cinnamon if that's all you have. Nutrition information note
Approximate nutrition information does not include any toppings.
You can use any all purpose gluten free flour blend with a superfinely ground rice flour, with or without xanthan gum, including Nicole's Best, Better Batter's classic blend, Vitacost multi-blend gluten free flour, or Bob's Red Mill 1-to-1. You can also try just using 2 tablespoons of tapioca starch/flour or superfinely ground rice flour alone. Pumpkin pie spice
To make your own, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger + ½ teaspoon ground allspice + ½ teaspoon ground cloves + ¼ teaspoon freshly ground nutmeg. In its place, if you don't have the spice blend or all the ingredients, try using apple pie spice blend, which is similar, or just 2 teaspoons ground cinnamon if that's all you have. Nutrition information note
Approximate nutrition information does not include any toppings.
Nutrition
Serving: 1slice | Calories: 619kcal | Carbohydrates: 48g | Protein: 9g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 362mg | Potassium: 260mg | Fiber: 1g | Sugar: 35g | Vitamin A: 6278IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 2mg