Dress up your holiday table with this smooth, rich gluten free pumpkin cheesecake. It’s made with pumpkin puree and pumpkin pie spice, a pumpkin cookie crust, and covered in rich chocolate.
When I first made this cheesecake, back in 2011, it had chocolate swirls. They were actually quite pretty, but they did complicate things a bit. Pour half the cheesecake filling into the pan, dollop on the chocolate, finish with the rest of the filling. Then swirl. Baking a proper cheesecake can seem intimidating enough without adding swirling and dolloping to the mix.
If you want to unmold a proper cheesecake, though, you will need a springform pan. I have bought many springform pans over the years, but the Kaiser enamel-coated nonstick pan is the very best. Nothing sticks to it so it unmolds quickly and easily without any greasing. Plus, it doesn’t leak, and I’ve mistreated it by slicing on the base with a knife, and there isn’t a scratch on it.
You can of course make this in a 9-inch deep dish cake pan. Not everything has to be picture perfect!
I have many recipes for crispy cookies here on the blog. They each have their individual charms when it comes to turning into crumbs for a cheesecake crust. I have even used crispy chocolate chip cookies as a cheesecake crust (and recommend them highly).
We had just made pumpkin snickerdoodles, and I had a few dozen in my freezer. They’re not a crispy, but rather a chewy cookie. So I decided to try turning them into crumbs in my miniature food processor (love. that. thing.). And the results speak for themselves. You can use chewy cookies for crumbs! And I think you should.
One more detail about baking this lovely pumpkin cheesecake: you should bake it in a water bath for the most beautiful top, without a crack in sight. But you really don’t have to. A water bath helps the cheesecake to bake at a very consistent temperature, gently. Sudden changes in baking temperature cause cracks in your cheesecake. But the cracks taste just the same as the smooth pieces. If you needed permission to bake with reckless abandon, cracks and all, you just got it. Don’t let anything stop you from baking this deliciously rich gluten free pumpkin cheesecake. Go forth and bake!