Gluten Free Pumpkin Cheesecake with Gingersnap Crust

There are plenty of pumpkin desserts out there once fall rolls around, but my gluten free pumpkin cheesecake holds its own against any pie at the Thanksgiving table. It takes the classic creamy New York-style cheesecake, stirs in pumpkin puree and warm spices, and bakes it on a crisp gingersnap crust. The result? A rich, velvety cheesecake that tastes like the best of fall in one slice.

A slice of pumpkin cheesecake with a graham cracker crust on a white plate with a fork, with more slices and decorative gourds in the background.

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Skill Level: Intermediate

Shortcut Central: Use store-bought gluten free gingersnaps or graham crackers for the crust.

Flavor Remix: Serve with honey whipped cream on top.

Allergy Watch: Nut Free

What makes my cheesecake stand out is the crust. Most pumpkin cheesecakes lean on graham crackers, but here the gluten free gingersnaps add a bold kick that pairs perfectly with pumpkin.

If you prefer something a little more mellow, you can swap in a gluten free graham cracker crust or even use my brown sugar shortbread cookies instead. My cheesecake filling is silky, slightly tangy, and firm enough to slice cleanly after a long chill in the fridge.

I tested this one several times, and sticking with traditional cheesecake methods is key. That means using a water bath and cooling the cake with the oven door shut so it doesn't crack.

The good news? It's entirely make-ahead friendly, so you can bake it the day before Thanksgiving (or Friendsgiving) and pull it out when dessert time rolls around. Stress-free and celebration-ready.

One other note... if you can't wait for the cheesecake to bake my cream cheese pumpkin dip!

Ingredient Notes

Gluten Free Gingersnap Crumbs: Use homemade gluten free gingersnaps or store-bought.
Cream Cheese: Use full-fat block-style cream cheese. Let is sit out for at least one hour before beginning to make the filling.
Sour Cream: You can use more cream cheese but the sour cream will give a slightly lighter texture.
Pumpkin: Canned pumpkin works beautifully here, but homemade puree is fine as long as it's smooth and not watery. Do not use pumpkin pie filling.
Pumpkin Pie Spice: You can also use an equal amount of just cinnamon.
Eggs: Make sure they are room temperature, so they blend evenly with the cream cheese.

Top-down view of ingredients for gluten free pumpkin cheesecake-gingersnap cookies, sugars, sour cream, eggs, pumpkin puree, melted butter, cream cheese, salt, vanilla extract, and pumpkin pie spice.

How to Make Gluten-Free Pumpkin Cheesecake

A step-by-step visual guide for making gluten-free pumpkin spice cheesecake. You can skip to the recipe for the full written instructions.

Two images: on the left, cookies and sugar in a food processor; on the right, a hand holds blended, crumb-like mixture from the processor. Nearby are small bowls with melted butter and salt.

Prepare the Crust

Pulse the gingersnaps into fine crumbs, stir in sugar and melted butter, then press firmly into the pan.

A hand presses a crumb crust for gluten free pumpkin cheesecake into a round baking pan with a glass; next to it is the finished pressed crust in the pan on a light surface.

Parbake

Par-baking the crust helps to set it and prevent it from becoming soggy when the cheesecake filling is added.

A metal mixing bowl filled with smooth, creamy white frosting against a plain white background.

Beat the Cream Cheese and Sour Cream

The filling begins by whipping the cream cheese and sour cream together until completely smooth before adding the sugar.

Side-by-side images of a mixing bowl: left shows whipped cream and pumpkin puree; right shows the ingredients mixed into a smooth, orange batter.

Mix in the Pumpkin

Mix in the pumpkin. The eggs are last, and you'll want to beat them on low speed-just until combined-to avoid incorporating too much air.

Bake

For the best results, bake the cheesecake in a water bath. Wrapping the pan in foil keeps water from seeping in, while the steam ensures gentle, even cooking. The center should still jiggle slightly when it's done.

A plain, round pumpkin cheesecake sits on a white surface with minimal decorations and ingredients nearby.

Cool

Once baked, turn off the oven and leave the cheesecake inside with the door closed until the oven is completely cool (or at least 1 hour). This gradual temperature change keeps the top from cracking.

Jen's Recipe Notes

A tight layer of foil around the base of the pan keeps water from sneaking into the crust during the water bath. No soggy bottoms here.
Bring ingredients to room temperature. Soft cream cheese, eggs, and sour cream mix together into a silky, lump-free batter. Cold ingredients will fight you and leave chunks behind.
Don't overbeat the eggs. Add them one at a time and mix on low just until combined. Overmixing whips in air, which can lead to cracks.
It may feel fussy, but the steam from the water bath ensures gentle, even baking and that signature creamy texture. This is the same method we use when making crème brûlée!
When the timer goes off, turn off the oven and leave the cheesecake inside with the door closed for at least an hour. This gradual cooling keeps the top from splitting.
If the top is browning too quickly, loosely cover it with foil to shield it while the center finishes baking.
Chill overnight. The hardest part is waiting, but a long chill in the fridge sets the texture so you can slice cleanly.
Dip your knife in hot water, wipe it dry, then cut. Repeat between slices for edges as neat as a bakery case.

More Gluten Free Pumpkin Desserts

Three slices of pumpkin pie cheesecake with forks are served on white plates, with the rest of the pie and cinnamon sticks visible on a light-colored table.

Make Ahead and Storing

Make Ahead: Bake up to 2 days in advance. Chill fully before serving.

Storing: Keep covered in the refrigerator for up to 4 days.

Freezing: Do not freeze.

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Recipe Questions

Do I really need a water bath?

Yes. The water bath is what keeps the texture silky and prevents cracks. It's worth the extra step.

What can I use if I don't have a springform pan?

A springform pan makes cheesecake easy to release, but you still have options. A deep 9-inch pie pan works if you don't mind serving straight from the dish. For cheesecake bars, line an 8x8 or 9x9 square pan with parchment and lift it out once chilled. You can also use a deep 8 or 9-inch cake pan lined with parchment, then carefully flip it once the cheesecake is cold and firm. Even a disposable aluminum pan will do in a pinch-just slice and serve directly from the pan.