Gluten Free Pumpkin Cheesecake

This gluten free pumpkin cheesecake is the ideal holiday dessert that combines the warm spice of pumpkin pie with the rich, creamy tang of a classic cheesecake.

While cheesecakes can seem intimidating, this one is designed to be foolproof—even without a water bath. Follow along to learn the simple techniques that guarantee a beautiful, crack-free finish every time.

Why this recipe works

Full-fat, block-style cream cheese gives this cheesecake a rich, creamy texture, and pumpkin puree adds moisture to create a cloud-like consistency. A small amount of gluten-free flour provides just enough structure to create a perfect slice, and molasses deepens the classic fall flavor.

The baking process itself is designed to be gentle and stable. A shallow pan of water placed on the bottom oven rack creates a warm, steamy environment to ensure a slow, even bake for a moist texture, consistent texture.

For extra insurance of a flawless finish on top and a fluffy texture inside, you only beat the cream cheese and puree mixture vigorously. Then, you add the eggs gently at the end and mix only to combine. Allowing the cheesecake to cool down slowly in a turned-off oven prevents any sudden temperature shocks, ensuring the surface remains perfectly smooth as it sets.

Key ingredients explained

Here are the ingredients we use to make this light and fall-themed cheesecake, and the role each one plays:

• Gluten free cookie crust – A combination of crunchy gluten free cookies ground into a powder and melted butter. We're baking the crust once it's filled with the cheesecake mixture, so we don't need to add more sugar to the mixture to help it hold its shape. Be sure to use full-flavored crunchy cookies like gluten free gingersnaps or graham crackers. If you're making the cookies yourself, add 2 teaspoons pumpkin pie spice or ground cinnamon to the dry ingredients in the raw cookie mixture for more flavor.
• Cream cheese – Be sure to use full fat, block-style cream cheese. Philadelphia brand is a gluten free classic, and always makes a creamy, smooth and deeply flavored cheesecake.
• Gluten free flour – The addition of moisture-rich pumpkin puree makes this cake softer than the dense classic cheesecake, so adding a couple teaspoons of gluten free flour helps provide a bit more structure. Any finely ground all purpose gluten free flour, with or without xanthan gum, will work.
• Pumpkin puree – Adds color, some flavor, and plenty of moisture.
• Molasses – Even just 1 tablespoon adds color and depth of flavor.
• White sugar – Adds sweetness, locks in moisture, and dissolves into the cream cheese to keep it from solidifying during baking. Plus, when beaten well with the cream cheese, sugar adds air into the batter for a lighter texture.
• Pumpkin spice – A well-balanced mixture of ground cinnamon, ginger, allspice, cloves and nutmeg, adds the aroma and flavor that we all associate with pumpkin baked goods.
• Vanilla – Adds complex depth of flavor.
• Eggs – Provide structure, binding and help the cooled cheesecake set up into a custard that's firm enough to slice cleanly.

How to make gluten free pumpkin cheesecake

The full recipe instructions are in the recipe card below. This guide outlines the key steps in the process and helps you understand each of the techniques I use:

1. Prepare the crust

Combine finely ground crunchy gluten-free cookie crumbs with melted butter. The final texture should be similar to wet sand, which ensures the crust holds together. Press this mixture firmly and evenly into the bottom and halfway up the sides of a greased 9-inch springform pan.

💡For more details, including full step by step images, see our gluten free graham cracker crust recipe.

2. Mix the filling

For a smooth filling, the order of ingredients is important. Start by beating the room-temperature cream cheese with the gluten-free flour until the mixture is completely smooth. Using cold cream cheese will result in a lumpy batter, so keep beating until it's smooth if you see any lumps.

Add the pumpkin puree, sugar, molasses, vanilla, and spices, and beat until well-combined. Add the eggs last and beat only to until smooth and silky, without whipping. Whipping the eggs vigorously can cause the cheesecake to crack during baking.

3. Assemble the cheesecake

Wrap the bottom of the springform pan in foil to catch any leaks from the pan during baking. Pour the smooth, creamy light orange-colored filling into the prepared pan. Bang the pan a few times firmly on the counter to break any large air bubbles which could also lead to cracks.

4. Bake and cool properly

Sudden temperature changes are a primary cause of cracks in cheesecake. Place a shallow pan of hot water on the bottom rack of your preheated 350°F oven. This creates a humid baking environment for a gradual, stable baking.

If you forgot to include the pan of water while the oven was preheating, add it now and use boiling water. Adding cool water to the oven will lower the oven temperature.

Place the cheesecake on the center rack and bake for 1 hour. The cheesecake is ready when the edges are set and the center maintains a slight, uniform jiggle when the pan is nudged.

A slow, gradual cooling process is essential for a smooth surface. Turn off the oven, prop the door open slightly, and allow the cheesecake to cool inside the oven for 20 to 30 minutes. This step minimizes the risk of the surface cracking as it cools.

Expert tips

Select the proper pan

A nonstick 9-inch springform pan is best for the structure and clean removal of cheesecake. This recipe is portioned for a 9-inch pan; if using an 8-inch pan, reduce all filling ingredients by approximately one-third to prevent overflow.

This Cuisinart nonstick springform pan is ideal. Nothing sticks to it so it unmolds quickly and easily without any greasing.

Maintain a stable oven temperature

Do not open the oven door during the baking cycle. The resulting rapid change in temperature can destabilize the filling and cause the surface to crack. Wait until the full baking time has elapsed before opening the oven door.

After baking, turn off the heat and, with the cheesecake still inside, prop the oven door open with a heat-safe utensil. This allows the cheesecake to cool down gradually for 20 to 30 minutes, another critical step in preventing cracks.

Don't overbake

A properly cooked cheesecake will still have a soft, slightly jiggly center when it is finished baking. The outer portion will appear set, but the middle two to three inches will move in a controlled, uniform way when the pan is gently shaken.

The cheesecake continues to cook from residual heat and will set fully as it cools. Baking until the center is completely firm will result in an overcooked cheesecake with an undesirable texture and flavor.

Let it cool completely

The cheesecake must be cooled completely before slicing or decorating. After the initial cooling period in the turned-off oven, allow it to cool to room temperature on a countertop, then transfer it to the refrigerator to chill for about 4 hours, or until completely set.

Use a hot knife for clean slices

For clean, smooth slices, dip a long, sharp knife into hot water and wipe it dry. Cut a slice, then wipe the knife clean. Keep dipping the knife in hot water and wiping it clean between cuts to prevent the filling from dragging as you slice.

Ingredient substitutions

Cream cheese and eggs add smooth texture, taste, and plenty of structure, so replacing them can be difficult. Here are some suggestions:

Egg-free

Avoid chia eggs or flax eggs, which will add an unwanted grainy texture. Try using 75 grams of aquafaba in place of the 3 egg whites, and 3 tablespoons (27 grams) cornstarch mixed into a slurry with 6 tablespoons (90 ml or 84 grams) lukewarm water.

Dairy free

Try switching the cream cheese for block-style non-dairy cream cheese (Violife brand might work) and the butter for a block of non-dairy butter.

Storage instructions

Store the cheesecake or any leftovers in an airtight container, or at least covered, in the refrigerator for up to five days. Serve chilled.

For longer storage, wrap the whole cheesecake or individual slices in freezer-safe plastic wrap and freeze for up to 3 months. Defrost in the refrigerator before serving.

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