Creamy Gluten Free Pumpkin Cheesecake

Prep Time : 20 minutes

Prepare dinner Time : 1 hour

Easy, creamy gluten free pumpkin cheesecake is filled with taste, with a gf graham cracker crust, cream cheese, and a wealthy chocolate topping.

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Gown up your vacation desk with this easy, wealthy gluten free pumpkin cheesecake. It is made with pumpkin puree and pumpkin pie spice, a pumpkin cookie crust, and lined in wealthy chocolate.

A piece of pumpkin cheesecake on a white plate with a fork and a bite out if the cheesecake

Why is that this the most effective gf pumpkin cheesecake?

Properly, for one, I’ve simplified the recipe however nonetheless stored all of that fabulous taste. Once I first made this cheesecake, again in 2011, it had chocolate swirls. Positive, they have been fairly, however they sophisticated the recipe unnecessarily. Baking a correct pumpkin cheesecake can appear intimidating sufficient with out fussy extras.

And it tastes divine. It screams fall and holidays and decadence. This gluten free pumpkin cheesecake combines pumpkin and pumpkin spice with chocolate, molasses, and tangy cream cheese, providing you with the most effective gluten free cheesecake you would want for.

I’ve stored the recipe so simple as I can, too, so you’ll make it repeatedly. Which you’ll. As a result of it is that good.

Tips about tips on how to make gluten free pumpkin cheesecake

Baking an ideal gluten free cheesecake can look like an not possible process. However, with a little bit know-how, it is simpler than you suppose. Comply with the following pointers and you will be turning out lovely gluten free pumpkin cheesecakes, and nearly another gluten free cheesecake that you simply put your thoughts to.

Use a springform pan

If you wish to unmold a correct cheesecake, you may want a springform pan. I’ve purchased many springform pans over time, and this Cuisinart nonstick springform pan actually performs. Nothing sticks to it so it unmolds rapidly and simply with none greasing. Plus, it would not leak, and I’ve mistreated it by slicing on the bottom with a knife, and there is not a scratch on it.

When you do not need to flip it out, you possibly can after all make this in a 9-inch deep dish cake pan. Not every thing must be picture-perfect!

Experiment with the bottom

You do not have to make use of gluten free graham crackers, though after all you possibly can. However you possibly can experiment a bit, too, to get your absolute favourite taste and texture gluten free cheesecake crust.

I’ve many recipes for crispy cookies right here on the weblog. They every have their particular person charms in the case of turning into crumbs for a gluten free cheesecake crust. I’ve even used crispy chocolate chip cookies as a cheesecake crust (and advocate them extremely).

We had simply made pumpkin snickerdoodles, and I had just a few dozen in my freezer. They seem to be a chewy cookie. So I made a decision to attempt turning them into crumbs in my miniature meals processor (love. that. factor.). And the outcomes communicate for themselves. You need to use chewy cookies for crumbs! And I feel you need to.

Pumpkin cheesecake in black baking dish

Can you employ regular gluten free flour to make this gluten free pumpkin cheesecake?

Sure, I take advantage of a traditional all-purpose gluten free flour. You possibly can both make your personal gluten free flour mix or use one in all my really helpful packaged gluten free flour blends like Higher Batter or Cup4Cup. The right gluten free cheesecake would not want a specialty flour mix, only a scrumptious crust and creamy pumpkin cheesecake filling.

I’ll say, nevertheless, that the model you select should not be excessively starchy, and it needs to be tremendous advantageous, in order that it would not give your cheesecake a grainy texture.

Do not open the oven throughout baking

In order for you your gluten free pumpkin cheesecake to bake evenly and you don’t need it to crack, do not open the oven throughout baking simply to see the way it’s getting on.

Fast temperature modifications – such as you letting all the recent air out of the oven since you simply cannot comprise your pleasure destabilizes the combination and causes it to crack. So resist the urge to open the oven door till the baking time is up.

Crack the oven door after baking

No matter kind of gluten free cheesecake you are cooking, make use of this prime tip! As soon as your gluten free pumpkin cheesecake has completed baking, flip the oven off and crack the door a little bit (wedge it open a little bit with a heat-safe utensil or pot if needed).

Go away the cheesecake inside for round half-hour. This lets the temperature decrease steadily. You already know that baked cheesecakes do not like speedy temperature modifications, so letting it cool like this helps to stop cracking.

Preserve it jiggly

Do not overbake your cheesecake! Identical to the traditional kind, gluten free cheesecake remains to be smooth and jiggly within the center when it is absolutely cooked. The skin shall be set, however the center will jiggle a bit in a managed means whenever you transfer the pan back and forth. That is regular. It is baked at this level, so flip the oven off and let it cool.

The gluten free pumpkin cheesecake will proceed to prepare dinner and can set extra because it cools. When you attempt to maintain it baking within the oven till the entire thing has set, you may find yourself with an overcooked cheesecake with a bitter style and unsightly texture.

Let it cool utterly

Earlier than you try to embellish or lower your cheesecake, let it cool utterly. After it is rested within the oven, take it out and let it proceed to chill in your countertop till it reaches room temperature. At this level, you possibly can refrigerate it to set it absolutely.

Use a sizzling, moist knife for clear slices

As soon as your gluten free pumpkin cheesecake is able to serve, you may get fantastically clear, crisp slices by letting your knife warmth up in how water, then making your slice. Rewarm and warmth your knife for just a few seconds between every slice.

Methods to bake this gf pumpkin cheesecake with none cracks

Yet one more element about baking this pretty pumpkin cheesecake: you possibly can bake it in a water tub for probably the most lovely prime, and not using a crack in sight. You can too place a heat water tub in a separate casserole or baking dish within the oven on a decrease rack, as properly. However you actually do not must.

A water tub, with the cheesecake sitting in it or sitting above it, helps the cheesecake to bake at a really constant temperature, gently. Like we mentioned, sudden modifications in baking temperature causes cracks in your cheesecake.

However the cracks style simply the identical as the sleek items. When you wanted permission to bake with reckless abandon, cracks and all, you simply acquired it. Do not let something cease you from baking this deliciously wealthy gluten free pumpkin cheesecake. Go forth and bake!

Methods to retailer this gluten free pumpkin cheesecake

Retailer this gluten free pumpkin cheesecake in an hermetic container, or a minimum of lined, within the fridge for as much as 5 days. In accordance with the USDA, you possibly can maintain it for as much as seven days within the fridge, however I feel it is previous its greatest after day 5.

A close up of the side view of pumpkin cheesecake on black platter

Substances and substitutions

There aren’t actually too many substitutions you may make for this gluten free pumpkin cheesecake. It is a baked cheesecake, so that you want the cream cheese and eggs within the combine to get that easy, set texture and style.

Egg-Free gluten free cheesecake

You possibly can’t change the eggs for a chia egg or a fax egg as a result of they will depart a grainy texture behind. Nevertheless, you would, doubtlessly, use aquafaba as an egg replacer.

Aquafaba behaves equally to egg and, as a result of it is basically the water from canned chickpeas, it will not depart the cheesecake batter grainy. However I’ve by no means tried making an egg-free gluten free cheesecake, so I am unable to promise it’s going to work.

Dairy free gluten free cheesecake

Now, I’ve by no means made this recipe dairy free, however you would, theoretically handle it should you switched the cream cheese for non-dairy cream cheese, the butter for a block of non-dairy butter, and the heavy whipping cream for one thing like coconut whipping cream.

In concept, all of those vegan gadgets behave like their dairy counterparts, however I’ve by no means tried it since I’ve by no means discovered a dairy free cream cheese that tastes fairly proper to me. So should you do try a dairy free or vegan model (should you additionally change out the eggs), please let me know the way it goes!

Switching up the cheesecake crust

As I discussed earlier, this gluten free pumpkin cheesecake work simply as properly with virtually any kind of cookie crumb because it does with gluten free graham crackers. When you like the thought of use graham cracker crumbs however nonetheless need to liven it up a bit, add some pecans or walnuts to present you a nuttier graham cracker crust.

If you wish to keep away from graham cracker crumbs, use whichever gluten free cookies take your fancy. I used to be delighted with the chewy cookies I was a crust for this gluten free cheesecake. Crispy or chewy, you possibly can’t go incorrect.

A piece of pumpkin cheesecake on a gray plate with a fork and chocolate drizzled over cheesecake

FAQs

Are you able to make a gluten free cheesecake with out utilizing eggs?

In concept, sure, you may make this gluten free cheesecake recipe with out utilizing eggs. Nevertheless, it’s worthwhile to select your egg replacer fastidiously, as most will alter the feel of the cheesecake batter or will not maintain the construction in addition to precise eggs. That is why most recipes for egg free cheesecake are no-bake cheesecakes.

Are you able to make a gluten free vegan cheesecake?

Theoretically, sure, you would make a gluten free vegan cheesecake. You’d want vegan block butter, coconut cream for whipping, and non-dairy cream cheese to make this cheesecake gluten free and vegan. However, after all, you’d want to make use of an egg replacer, which I am simply not very optimistic about.

Can you employ actual pumpkin on this gluten free cheesecake recipe?

Sure, you need to use actual pumpkin puree. Though the high-quality canned stuff is simply pure pumpkin too, you possibly can completely make your personal.

You simply lower a pumpkin in half, scoop out the seeds (you possibly can roast these individually as a yummy snack), pierce the pores and skin just a few instances with a fork and bake, face down, on a lined baking sheet at about 375°F. Bake within the oven till the flesh is tender, then scoop out the flesh and puree it. In case your puree appears in any respect watery, drain off the surplus liquid first.

Are you able to make particular person pumpkin cheesecakes?

Sure, you may make this sturdy contender for the most effective gluten free cheesecake ever into particular person cheese muffins. The one distinction is that you simply’d have to chop the baking time by rather a lot. You’d assemble the substances into single-serve ramekins after which bake on the similar temperature because the bigger cheesecake, however you’d must maintain an in depth eye and doubtlessly lower the baking time in half or much less.

Straightforward Gluten Free Pumpkin Cheesecake Recipe

Easy, creamy gluten free pumpkin cheesecake is filled with taste, with a gf graham cracker crust, cream cheese, and a wealthy chocolate topping.

Course: Cake, Dessert

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 1 hour

Yield: 8 slices cheesecake

Creator: Nicole Hunn

Substances

For the cheesecake filling

  • 24 ounces (3 8-ounce packages) packaged (block) cream cheese at room temperature
  • 2 tablespoons (18 g) all goal gluten free flour mix (I used Higher Batter; click on via for acceptable blends)
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (21 g) unsulphured molasses
  • 3 (150 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • 1 teaspoon pure vanilla extract
  • 1 cup (225 g) pure canned pumpkin puree
  • 3 teaspoons pumpkin pie spice

For the (non-compulsory) chocolate topping

  • 4 ounces bittersweet chocolate chopped
  • ¼ cup (2 fluid ounces) heavy whipping cream

Directions

Make the filling.

  • In a big bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and flour, and beat till gentle and fluffy.

  • Add the sugar and the molasses, and beat till well-combined.

  • Add the eggs, vanilla, pumpkin puree and pumpkin pie spice, and blend simply till easy. The eggs shouldn’t be overbeaten.

  • Scrape the filling out of the bowl and on prime of the crust within the ready pan. Unfold into a fair layer.

Bake the cheesecake.

  • Place the cheesecake within the middle of the roasting pan and place it on the middle rack of the preheated oven.

  • Fill the roasting pan with sizzling water till the water reaches about midway up the aspect of the springform pan.

  • Shut the oven door, and bake for about an hour, or till many of the cake is ready, however the middle remains to be considerably free when shaken back and forth.

  • Flip off the oven, crack the oven door a bit, leaving the cake inside. Enable to sit down for about half-hour.

  • Take away the cake from the oven and chill till able to serve (a minimum of 2 hours). Unmold the chilled cake and loosen the underside from the pan. Switch fastidiously to a serving platter.

For the non-compulsory topping.

  • Place the chopped chocolate in a small, heat-safe bowl. Place the heavy whipping cream in a small saucepan and produce to a mild simmer.

  • Pour the recent cream over the chocolate. Enable to sit down for a couple of minutes till the chocolate begins to soften, then stir till melted and easy.

  • Pour over your complete cake or particular person slices.

  • Slice with a sizzling, moist knife for clear slices. For even cleaner slices, freeze the cake a bit earlier than slicing.

Notes

Unique recipe revealed on the weblog in 2011 (!). In 2016, recipe simplified, chocolate topping added, all photographs and textual content new. In 2022, textual content assets added.

A piece of pumpkin cheesecake in white surface with chocolate on tip and a fork and overhead view of pumpkin cheesecake

Straightforward Gluten Free Pumpkin Cheesecake Recipe

Easy, creamy gluten free pumpkin cheesecake is filled with taste, with a gf graham cracker crust, cream cheese, and a wealthy chocolate topping.

Course: Cake, Dessert

Delicacies: American

Prep Time: 20 minutes

Prepare dinner Time: 1 hour

Yield: 8 slices cheesecake

Creator: Nicole Hunn

Substances

For the cheesecake filling

  • 24 ounces (3 8-ounce packages) packaged (block) cream cheese at room temperature
  • 2 tablespoons (18 g) all goal gluten free flour mix (I used Higher Batter; click on via for acceptable blends)
  • 1 cup (200 g) granulated sugar
  • 1 tablespoon (21 g) unsulphured molasses
  • 3 (150 g (weighed out of shell)) eggs at room temperature, overwhelmed
  • 1 teaspoon pure vanilla extract
  • 1 cup (225 g) pure canned pumpkin puree
  • 3 teaspoons pumpkin pie spice

For the (non-compulsory) chocolate topping

  • 4 ounces bittersweet chocolate chopped
  • ¼ cup (2 fluid ounces) heavy whipping cream

Directions

Make the filling.

  • In a big bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese and flour, and beat till gentle and fluffy.

  • Add the sugar and the molasses, and beat till well-combined.

  • Add the eggs, vanilla, pumpkin puree and pumpkin pie spice, and blend simply till easy. The eggs shouldn’t be overbeaten.

  • Scrape the filling out of the bowl and on prime of the crust within the ready pan. Unfold into a fair layer.

Bake the cheesecake.

  • Place the cheesecake within the middle of the roasting pan and place it on the middle rack of the preheated oven.

  • Fill the roasting pan with sizzling water till the water reaches about midway up the aspect of the springform pan.

  • Shut the oven door, and bake for about an hour, or till many of the cake is ready, however the middle remains to be considerably free when shaken back and forth.

  • Flip off the oven, crack the oven door a bit, leaving the cake inside. Enable to sit down for about half-hour.

  • Take away the cake from the oven and chill till able to serve (a minimum of 2 hours). Unmold the chilled cake and loosen the underside from the pan. Switch fastidiously to a serving platter.

For the non-compulsory topping.

  • Place the chopped chocolate in a small, heat-safe bowl. Place the heavy whipping cream in a small saucepan and produce to a mild simmer.

  • Pour the recent cream over the chocolate. Enable to sit down for a couple of minutes till the chocolate begins to soften, then stir till melted and easy.

  • Pour over your complete cake or particular person slices.

  • Slice with a sizzling, moist knife for clear slices. For even cleaner slices, freeze the cake a bit earlier than slicing.

Notes

Unique recipe revealed on the weblog in 2011 (!). In 2016, recipe simplified, chocolate topping added, all photographs and textual content new. In 2022, textual content assets added.