Creamiest gluten-free pumpkin cheesecake (perfect for any holiday party!)

Pumpkin Cheesecake with easy gluten-free crust

Whether you are new to gluten-free baking, hosting guests who follow a GF diet, or looking for a spectacular addition to your holiday Thanksgiving table, this recipe for gluten-free pumpkin cheesecake doesn’t disappoint!

The recipe starts with using an easy, press-in pecan cheesecake crust. While most recipes swap out gluten-free graham cracker crumbs, I find this problematic. Generally, I avoid speciality ingredients for my favorite gluten-free desserts because they are expensive, hard to find, and typically lead to disappointing tastes and textures.

Instead, I created a gluten-free cheesecake crust using a combination of pecans, butter, and sugar. Not only are these ingredients found in any grocery store, but are the perfect salty contrast to a thick pumpkin cheesecake filling.

Next, I set out to achieve the ideal cheesecake texture – one that is light, fluffy, and airy, rather than dense and heavy. Four full blocks of cream cheese and canned pumpkin puree builds the structure, while the addition of heavy cream and eggs creates a soft, custardy finish.

Additionally I tested the recipe baking in a water bath versus without. Usually I strive to avoid overcomplicating things, but baking in a water bath provides a consistent low baking temp, which lightens the texture. Fortunately, it’s quite easy to do with one essential thing – 18-inch heavy duty foil, which I also grabbed from my local grocery store.

If I lost you at water bath, no worries! This recipe for GF pumpkin cheesecake also includes an alternative baking technique that will still impress! Read on to learn more expert tips, such how to avoid a soggy cheesecake crust, alternative GF crusts options, plus how to cool for a smooth, crack-free top!

Ingredient Notes and Equipment

To make a baked gluten-free cheesecake with pumpkin you will need a 9-inch springform pan. A 10-inch pan may also be used, but if using something smaller than 9-inch, do not fill to the top or you will risk overflowing as it bakes.

For the water bath, you will need an oven-proof baking pan that the springform pan can sit inside of. Typically a roasting pan works great, or anything larger that your springform pan can sit inside of.

Lastly, you will need 18-inch heavy duty aluminum foil, and unfortunately standard-sized foil will not work. I learned this the hard way by using the foil I had and wrapping it in several layers. Water still found its way in.

The cheesecake crust was inspired by this quick and easy pecan pie crust. For best results, mix the crust in a food processor to make the crumbs as fine as possible. You may also crush the nuts by hand, but the crust will not bind as well and the slices may crumble.

• Pecans – Used for the cheesecake crust instead of GF graham crackers. For accurate measuring use chopped pecans or they may be swapped out with chopped walnuts.
• Canned pumpkin – Be sure to use pumpkin puree, rather than pumpkin pie filling, which will not work for this recipe. For gluten-free pumpkin recipes, such as this and perfected GF pumpkin pie, I recommend using Libby’s pumpkin puree because it has the thickest consistency.
• Cream Cheese – You will need 32 ounces, or four 8-ounce brick blocks, softened to room temperature. Stick with full-fat cream cheese because if you are going to enjoy a cheesecake, savor the best version ever!
• Heavy Cream – While some recipes opt for sour cream to emulsify with the cream cheese, for a pumpkin-flavored cheesecake I find heavy cream to be a better option. The pumpkin puree naturally thickens the filling, so sour cream isn’t necessary. Plus, heavy cream loosens the texture to avoid denseness.
• Spices – For best pumpkin spice flavor use a mixture of cinnamon, ginger, nutmeg, and cloves. Alternatively, substitute 3 teaspoons pumpkin pie spice.

gluten-free pecan crust

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper. Fit the collar over the top, lock into place and trim off excess paper. Grease the bottom and sides with nonstick cooking spray.
2. In a food processor add the chopped pecans or nuts, sugar, and melted butter. Process until the mixture is smooth and finely ground, about the consistency of wet sand, about 45-60 seconds.
3. Pour the mixture into the prepared pan. Spread evenly along the bottom with a silicone spoon and then press firmly down with your fingers.
4. Lightly whisk an egg white and brush on the pressed crust. The egg wash creates a barrier between the crust and the filling so moisture doesn’t seep into the crust. While this step may be omitted, I find it enhances the crust’s texture to keep it crisp and not soggy.
5. Bake for 12 minutes, or until the edges brown. Remove and set aside to cool while filling is prepared.

gluten-free pumpkin cheesecake Filling

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

1. Lower the oven to 325ºF. Use a large mixing bowl and hand mixer, or stand mixer fitted with a paddle attachment. Beat the softened cream cheese until smooth and creamy.
2. Add the granulated and brown sugar and beat until fluffy and well combined.
3. Beat in the eggs, one at a time, just until incorporated. Be careful to not over beat the eggs or the cheesecake may crack.
4. Add the pumpkin, heavy cream, vanilla extract, and spices. Beat until just incorporated and no pumpkin streaks remain.

No-Fail Water Bath

There is no substitute for the 18-inch foil. If you do not have any on hand, please refer to the alternative baking without a water bath technique.

1. Take the cooled crust and place on a large double layer of 18-inch heavy duty foil. Securely press the foil around the pan so it’s flush against it, reaching almost to the top.
2. Place the springform pan in the roasting dish. Pour the pumpkin filling in, making sure there is at least 1 inch of space at the top for the cheesecake to expand while baking.
3. Boil a kettle of water. Place the roasting dish, with the cheesecake inside, in the 325ºF oven on the middle rack. Carefully pour the water into the roasting dish so it reaches about 1-inch up the cheesecake pan.

Baking and Cooling

1. Bake for 1 hour and 45 minutes, avoiding opening the oven door until the very end (the temperature changes causes cracking).
2. When done, the edges will be puffed and set. The center will slightly jiggle, which is fine because it will set more as it cools. Follow the cooling directions below to finish setting the cheesecake, prevent collapsing, or cracking.
3. Turn off the oven, and keep the oven door closed. Let it cool in the turned off oven for 30 minutes. Crack the oven door open (you may have to prop it open with a wooden spoon) and let it cool for 1 hour longer.
4. Remove the cheesecake from the oven and discard water bath. Let it sit at room temperature (keeping the outer ring on) until fully cooled.
5. Transfer to the refrigerator to chill throughly, at least 6 hours to overnight.
6. Run a knife around the outer edge and then remove the outer ring. Serve with whipped cream.

Baking Without a Water Bath

If you would like to make a pumpkin cheesecake recipe without a water bath, that is an option too! I’ve tested the recipe both ways, and while both techniques will earn rave reviews, baking without a water bath does have a slightly more dense, traditional cheesecake texture.

1. Prepare the crust and filling as directed. Place the filled springform on a parchment or foil-lined baking sheet. This will prevent released moisture from making a mess in your oven.
2. Preheat the oven to 325ºF. Place a 9X13-inch baking dish on the lowest oven rack. Add boiling water to the pan to reach about 1/2 full.
3. Set the lined baking sheet with cheesecake above the water pan on the middle baking rack. Bake for 60-70 minutes, or until the cheesecake appears puffed and set, but still jiggles slightly in the middle.
4. Turn off the oven and let cool, with oven door closed, for 30 minutes.
5. Crack the oven door open (you may have to prop it open with a wooden spoon) and let it cool for 1 hour longer.
6. Remove the cheesecake from the oven and discard water. Let it sit at room temperature (keeping the outer ring on) until fully cooled.
7. Transfer to the refrigerator to chill throughly, at least 6 hours to overnight.

More gluten-free cheesecake crust options

The included cheesecake nut crust makes a sturdy and delicious GF base, but there are alternatives, such as an almond flour pie crust pressed along the bottom.

If you’d like a sweeter touch, try this Oreo crust from gluten-free Oreo cheesecake. Gluten-free graham crackers or gluten-free gingersnaps are also great options, but please follow a crust recipe specified to these ingredients.

Make-ahead and freezer tips

Making a gluten-free cheesecake is not hard, but does require some time! For best results, prepare it 1-2 days before serving. Similar to gluten-free pumpkin lush, the filling needs to fully set and chill before slicing.

Prepping for holidays is hectic, so making the dessert ahead of time and freezing is another option. To achieve a good wrap on the cheesecake without making marks in the filling, first freeze without wrapping.

Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil. Freeze up to two months. When ready to serve, remove the wrappings and thaw overnight in the refrigerator.

Expert Tips to Remember

I shared a lot of information here, but I promise it’s not a complicated process. While I go into more detail above, here are the most important tips to remember when making your own homemade pumpkin cheesecake!

1. Brush the crust with an egg white before baking. This keeps the crust crisp during the second bake with cheesecake filling.
2. The cream cheese should be very soft. If it is not room temperature, unwrap the bricks, place on a microwave-safe dish, and use the defrost microwave setting to soften fully.
3. Cooling the cheesecake in the oven finishes the baking process gently so it does not collapse or crack.
4. When baking in a water bath, you must use 18-inch heavy duty foil. Standard 12-inch foil allows water to seep in, no matter how much it is wrapped. (Trust me.)
5. Although the dessert is easy, it is not one to rush through. It has a longer bake time and several hours to cool before refrigerating and chilling completely.
6. The rich pumpkin spice flavor and texture are the stars, but for added flair serve with homemade whipped cream (piped on or served alongside), gluten-free toffee bits, or dust the top with cinnamon. See the linked resource for additional unique cheesecake topping ideas.