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.
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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 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.
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.
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.
Prepare the Crust
Pulse the gingersnaps into fine crumbs, stir in sugar and melted butter, then press firmly into the pan.
Parbake
Par-baking the crust helps to set it and prevent it from becoming soggy when the cheesecake filling is added.
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.
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.
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.
Recipe Tips
- 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
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.
📖 Recipe
Gluten Free Pumpkin Cheesecake
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Ingredients
Gingersnap Crust
- 1 ½ cups gluten free gingersnap crumbs about 16 small cookies
- ¼ cup granulated sugar
- 3 Tablespoons unsalted butter melted
Pumpkin Cheesecake
- 24 ounces cream cheese room temperature
- ½ cup sour cream room temperature
- 15 ounces pumpkin puree
- 1 cup granulated sugar
- ½ cup light brown sugar
- 4 eggs room temperature
- 1 Tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon kosher salt
Instructions
Gingersnap Crust
- Preheat the oven to 350°F. Grease an 8-inch springform pan and set aside.
- Place the gingersnaps and sugar into a food processor, and puree until finely ground. Add the melted butter and pulse until combined. Press crumb mixture firmly into the bottom of the springform pan.1 ½ cups gluten free gingersnap crumbs, ¼ cup granulated sugar, 3 Tablespoons unsalted butter
- Bake for 5-8 minutes, or until the mixture is lightly browned and set. Remove from the oven and set aside while you prepare the cheesecake batter.
Pumpkin Cheesecake
- Reduce the oven temperature to 300°F. Wrap the bottom of the pan with aluminum foil.
- In the bowl of a stand mixer, combine the cream cheese and sour cream. Beat on medium speed until smooth. Scrape down the sides of the bowl and add the sugar. Beat on medium speed until combined. Increase the speed to high and beat until light and fluffy, about 4 minutes.24 ounces cream cheese, ½ cup sour cream, 1 cup granulated sugar, ½ cup light brown sugar
- Add the pumpkin puree, vanilla extract, pumpkin spice, and salt. Mix until smooth. Add the eggs one at a time, scraping down the sides and bottom of the bowl between additions. Mix on low speed until just combined.15 ounces pumpkin puree, 1 Tablespoon vanilla extract, 1 teaspoon pumpkin pie spice, ½ teaspoon kosher salt, 4 eggs
- Pour the batter into the prepared pan and place it onto a sheet pan with at least a 1-inch lip. Place the sheet pan in the oven, then gently pour warm water into the sheet pan (i.e., water bath) until it is about ½ inch deep. Bake for 40-45 minutes, or until the center is set but still jiggles slightly. Check the cake halfway through baking, and if needed, loosely tent it with foil to prevent overbrowning.
- Once the cake is baked, turn off the oven and leave the cake inside until the oven is completely cool, about 1-2 hours. Remove the cake from the water bath and gently cover it. Refrigerate until completely chilled, 4-6 hours or overnight. Remove the springform ring and serve.
Equipment
- 8-inch springform pan
- electric mixer or stand mixer
Notes
- This recipe needs 3 blocks of cream cheese and 1 15-ounce can of pumpkin puree, but you can also use homemade.
Nutrition
Recipe Questions
Yes. The water bath is what keeps the texture silky and prevents cracks. It's worth the extra step.
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.
Patty says
I used graham crackers for the crust but it was still delicious 😋