Indulge in the Creamiest Gluten-Free New York-Style Pumpkin Cheesecake
With the holiday season upon us, it’s the perfect time to embrace classic, comforting desserts that bring everyone together. For gluten-free families or anyone seeking a twist on traditional cheesecake, this New York-style pumpkin cheesecake offers a creamy, spiced delight. With a signature dense texture, rich flavor, and a touch of seasonal pumpkin, this recipe might just become a new family favorite.
Why You’ll Love This Gluten-Free Pumpkin Cheesecake
- Perfect Texture: With the same dense, rich, creamy texture as classic New York cheesecake, this pumpkin version gives a holiday-worthy twist.
- Warm Seasonal Flavors: Pumpkin puree, cinnamon, ginger, nutmeg, and clove create a cozy fall flavor that pairs perfectly with creamy, tangy cheesecake.
- Easy-to-Find Gluten-Free Ingredients: From gluten-free graham crackers or cookies to simple pantry spices, everything you need is easy to find, especially as the holidays approach.
Elevate Your Cheesecake With Topping
My favorite ways to top cheesecakes for the holiday season are my homemade caramel sauce, homemade cranberry compote and fresh whipped cream.
Pumpkin Cheesecake
As with all cheesecakes, this cheesecake benefits greatly from chilling overnight. I always bake my cheesecakes at least a day before I plan to serve them.
Ingredients
Crust:
- 250 grams gluten-free graham cracker or cookie crumbs 2 cups
- 45 g brown sugar or maple sugar 3 tbps
- 85 g unsalted butter melted
- 1 tsp cinnamon
- 1/2 tsp ginger
Filling:
- 1,130 g cream cheese 5 8oz packages
- 150 g canned pumpkin
- 392 g sugar or granulated sweetener of choice
- 25 g 1:1 gluten-free flour
- 5 eggs 250g
- 2 egg yolks 40g
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 nutmeg
- 1 ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (176°C). Grease a 9-inch springform pan with butter or non-stick cooking spray. Wrap the bottom of the pan in aluminum foil to prevent water from getting through the seam when it is placed in the water bath.
- In a bowl, combine graham cracker crumbs, melted butter, spices and sugar. Mix until the crumbs are evenly coated.
- Press the mixture into the bottom of the prepared springform pan, creating an even crust.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while preparing the filling.
- Reduce the oven temperature to 325°F (163°C).
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add sugar and flour to the cream cheese and beat until well combined.
- Add eggs one at a time, beating well after each addition.
- Mix in, vanilla extract, pumpkin and spices until the batter is smooth and well combined.
- Pour the cream cheese filling over the cooled crust in the springform pan.
- Tap the pan gently on the counter to release any air bubbles.
- Place the springform pan in a roasting pan or rimmed baking sheet.
- Create a water bath by pouring warm water onto the roasting pan until it is 1-1.5 inches up the side of the springform pan
- Bake in the preheated oven for 1- 1 ½ hours or until the edges are set and the center is slightly jiggly. If you like you can test with a thermometer – internal temp should be 150°F
- Remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set.
- Once the cheesecake is thoroughly chilled, run a knife around the edge of the pan to loosen the crust.
- Release the sides of the springform pan.
- Slice and serve chilled. Optionally, top with caramel, apple compote, cranberry sauce or whipped cream.
Nutrition
Serving: 1sliceCalories: 307kcalCarbohydrates: 48gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 121mgSodium: 123mgPotassium: 66mgFiber: 1gSugar: 39gVitamin A: 390IUVitamin C: 0.5mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!
So creamy and so easy to put together! No one knew it was GF!