I remember the first time I made this cheesecake—it was right after a farmer’s market run in early fall.
There’s something comforting about the smell of pumpkin spice mingling with chocolate. This recipe hits that perfect balance of creamy pumpkin filling with a rich, chocolatey crust. Plus, it’s gluten-free, so no one has to miss out.
I like using fresh pumpkins when I can, but canned works just as well when you’re short on time. Trust me, this cheesecake will become a family favorite faster than you can say “pumpkin season!”
Tips
- Pumpkin puree: If you’re using fresh pumpkin, roast it until soft and blend until smooth. It’s worth the effort for a fresher taste!
- Cookie crumb hack: If you can’t find gluten-free chocolate cookies, gluten-free graham crackers with a tablespoon of cocoa powder work great.
- Substitutions: Dairy-free? Use a vegan cream cheese and plant-based butter. You can also swap the eggs for a flax egg mixture if needed.
Variations
- Swirl it up: Drop spoonfuls of melted chocolate on top before baking and swirl it in with a knife for a marbled effect.
- Spice it up: Want more spice? Add a pinch of clove or allspice.
- Nutty crust: Mix in chopped pecans with the chocolate crumbs for an extra crunch.
Serving Suggestions
Slice and serve chilled with a drizzle of caramel sauce or a sprinkle of crushed pecans. It pairs beautifully with a hot cup of coffee or chai latte.
Gluten-Free Black Bottom Pumpkin Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
A rich and creamy pumpkin cheesecake with a chocolatey, gluten-free crust. Perfect for fall gatherings or anytime you crave something indulgent yet safe for gluten-free diets!
Ingredients
For the Chocolate Bottom
- 1 cup gluten-free chocolate cookie crumbs
- 2 tbsp granulated sugar
- 3 tbsp unsalted butter, melted
For the Pumpkin Cheesecake Filling
- 12 oz cream cheese, softened
- 1 cup pumpkin puree (fresh or canned)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 tbsp cornstarch (or arrowroot powder)
Instructions
- Prep the Crust:
Preheat the oven to 350°F. In a mixing bowl, combine the gluten-free chocolate cookie crumbs, sugar, and melted butter. Stir until the mixture looks like wet sand. Press it firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool. - Make the Filling:
Beat the cream cheese until smooth using a hand mixer. Add the pumpkin puree and sugar, and mix until well combined. Beat in the eggs one at a time. Stir in the vanilla, cinnamon, nutmeg, ginger, and cornstarch until everything is well incorporated. - Assemble and Bake:
Pour the pumpkin filling over the cooled chocolate crust. Smooth the top with a spatula. Place the pan on a baking sheet and bake for 45-50 minutes, or until the center is just set. Let it cool at room temperature before refrigerating for at least 4 hours or overnight. - Serve:
Before serving, you can add a dollop of whipped cream and a sprinkle of cinnamon for that extra cozy touch.
Notes
Let the cheesecake chill overnight for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 21g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
