Every year when the leaves start to crunch under my boots, I know it’s pumpkin time.
There’s just something about the warm spices and that sweet, earthy pumpkin flavor that makes me feel cozy and content.
But let me tell you, as someone who avoids gluten, finding the perfect cheesecake recipe that hits all the right notes—creamy, spiced, and downright irresistible—felt like an endless search.
So, I created this gluten-free pumpkin cheesecake recipe that’s become a must-have at my family’s fall dinners. It’s indulgent but light, full of flavor, and so simple even the kids can help.
Variations and Substitutions
- Dairy-Free: Use vegan cream cheese and coconut cream instead of sour cream.
- Nut-Free: Swap almond flour for crushed gluten-free graham crackers or oat flour.
- Spice It Your Way: Add cardamom or swap ginger for allspice if you like experimenting with flavors.
Serving Suggestions
I like to top mine with a dollop of whipped cream and a sprinkle of cinnamon, but you can also drizzle some caramel sauce for extra flair. Serve with a side of coffee or spiced chai to bring the flavors full circle.
This recipe is your go-to for impressing guests or simply treating yourself. It’s a showstopper, no crust needed! Let me know how it turns out! 😊
Gluten-Free Pumpkin Cheesecake
- Total Time: 5 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
Creamy, spiced pumpkin cheesecake with a nutty almond flour crust. Perfect for fall gatherings or anytime you crave comfort food that’s gluten-free.
Ingredients
Crust:
- 1 ½ cups almond flour
- 2 tbsp coconut sugar
- 4 tbsp melted butter or coconut oil
Cheesecake Filling:
- 2 cups pumpkin purée (freshly roasted or canned)
- 16 oz cream cheese, softened
- ¾ cup maple syrup
- 3 large eggs
- ½ cup sour cream (or plain Greek yogurt)
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- Pinch of cloves
- 2 tbsp cornstarch or arrowroot powder
Instructions
Prep the Crust:
- Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix almond flour, coconut sugar, and melted butter until it forms a crumbly texture.
- Press this mixture evenly into the bottom of the pan. Bake for 8 minutes, then let it cool completely.
Make the Filling:
- Lower the oven to 325°F.
- In a large bowl, beat the cream cheese until smooth and creamy. No lumps, or they’ll show up in the cheesecake!
- Add the pumpkin purée, maple syrup, eggs, sour cream, vanilla, and spices. Mix until smooth, but don’t overbeat—it traps air and can crack your cheesecake.
- Sprinkle the cornstarch over the mixture and stir gently until fully combined.
Bake:
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Bake for 50–55 minutes, or until the center is slightly jiggly but set around the edges.
- Turn off the oven, crack the door, and let the cheesecake cool inside for an hour to avoid cracking.
Chill:
Refrigerate the cheesecake for at least 4 hours or overnight for the best texture.
Notes
Let it chill overnight for the best flavor. Keep leftovers in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Chilling Time: 4 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~280
- Sugar: 14g
- Sodium: 190mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg
