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Pumpkin Cheesecake

Irresistible Pumpkin Cheesecake That’s Naturally Gluten-Free

This gluten-free pumpkin cheesecake is a rich, creamy dessert that captures the flavors of autumn, making it perfect for any gathering.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 6 hours
Total Time 7 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 pack Gluten-free graham style crackers Use a brand like Schar for best results.
  • 1/4 cup Light brown sugar Adds sweetness and moisture.
  • 1/4 cup Granulated sugar Balances the crust's flavor.
  • 1/2 cup Melted unsalted butter Binds the crust ingredients.
For the Filling
  • 16 oz Cream Cheese Use at room temperature.
  • 1 cup Pumpkin puree Can use canned or homemade.
  • 1 tsp Vanilla extract Or use almond extract for a twist.
  • 2 large Eggs At room temperature.
  • 1 tsp Cinnamon Adds warmth.
  • 1/2 tsp Nutmeg Essential for the fall flavor.
  • 1/2 tsp Ginger Complements the pumpkin.
  • 1/4 tsp Cloves Enhances the spice mix.

Equipment

  • 9-inch springform pan
  • food processor
  • electric mixer
  • roasting pan
  • Aluminum Foil

Method
 

Baking Instructions
  1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it.
  2. Crush gluten-free graham style crackers in a food processor, then mix with light brown sugar, granulated sugar, and melted butter. Press into the pan and bake for 8 minutes.
  3. Allow the crust to cool, then lower the oven temperature to 325°F (160°C).
  4. In a mixing bowl, beat cream cheese until smooth, then gradually mix in pumpkin puree, sugars, vanilla, and spices until fully incorporated.
  5. Add the eggs one at a time, mixing on low speed until just combined. Avoid overmixing.
  6. Pour the cheesecake filling over the cooled crust and wrap the bottom of the pan in aluminum foil.
  7. Place the pan in a larger roasting pan and fill with boiling water halfway up the sides. Bake for about 60 minutes.
  8. Turn off the oven and let the cheesecake cool inside for another 60 minutes with the door cracked.
  9. Cool to room temperature, then refrigerate for at least 6 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 34gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 350mgPotassium: 180mgFiber: 2gSugar: 18gVitamin A: 400IUVitamin C: 1mgCalcium: 80mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for a smooth batter. Avoid overmixing for a light texture. Use a water bath to prevent cracks while baking.

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