Pumpkin Pie Cheesecake

Posted on by

gluten free pumpkin pie cheesecakePumpkin pie and cheesecake are two of our favorite desserts, so we figured, why not combine them! This cheesecake makes a great Thanksgiving dessert – both traditional and a bit different. You can make it with a crumb crust (recipe included) or bake it crustless. Either way, the cheesecake is creamy and light with a hint of pumpkin and cinnamon.

For Filling

What you’ll need:

750 grams softened cream cheese (lite or regular)

TIP: Make sure the cheese is soft or else you will get lumps of white cheese in your nice pumpkin-coloured cheesecake!

1/2 cup sugar

3 eggs

1 cup pumpkin puree

1/8 teaspoon nutmeg

1/2 teaspoon cinnamon

Optional: Whipped cream, caramel, and pecans for garnish

TIP: The pecans really enhance the flavours of this dessert. use them raw or toast them lightly in a 250 degree oven.

What you’ll do:

Heat oven to 350 degrees and line the bottom of a 9-inch spring form pan with parchment paper.

In mixer, blend together softened cream cheese and sugar.

Add the eggs one at a time and blend.

Add pumpkin and spices and mix until combined and smooth.

TIP: If you just couldn’t wait for the cheese to soften 🙂 and you do have lumps, a hand blender will take care of most of them for you.

To make the crustless cheese cake, pour the mixture into your pan and bake for 45 minutes, or until centre is almost set.

If you are using a crumb crust (recipe below), pour the filling over the crust and bake for 50 minutes, or until almost set.

Remove from oven. Cool on counter, cover with a clean tea towel and refrigerate for at least 4 hours.

TIP: Make this a day ahead if you have time. The pumpkin and cinnamon flavours come out better the longer the cake sits.

For Crust

What you’ll need:

1 1/2 cups gluten free “graham” cracker crumbs. We use Kinnikinnick brand.

1/4 cup melted butter or margarine

1/4 teaspoon cinnamon

1/8 teaspoon ginger

What you’ll do:

Mix together crumbs and spices. Add melted butter and stir until combined.

Press firmly into the bottom of a 9 inch spring form pan, cover with filling and bake.

For a reduced calorie version of this cheesecake, see sweetpeasandsoybeans

If you like this recipe, you might also want to try gf and me’s recipes for:

pumpkin tarts

cappuccino cheesecake

citrus cheesecake

Photo credit: gf and me 2013

35 thoughts on “Pumpkin Pie Cheesecake”

    • Thanks! Originally I set up a formal dinner party setting but the cake itself just disappeared. So, I went in the opposite direction and used an old outdoor table for a backdrop. I really liked the juxtaposition of the china and silver and the weathered wood.

  10. Pingback: gluten free apple and raisin stuffing | gf and me

  12. I am so into pumpkin right now! And cheesecake is one of my favorite foods – this should be divine! I like to use a crust of ginger snap cookies (gluten free of course) and pecans ground up with cinnamon, a little butter, and a bit of coconut sugar. I’m thinking it would be perfect for your pumpkin cheesecake recipe. I think I’ll have to practice with it a few times before I serve it up on Thanksgiving! Thanks so much for all the great recipes.

  13. Pingback: Sweets for my sweet, sugar for my honey…. | cathyandchucky

  14. This looks great. I’d like to try and make a low-cal version of your crustless option. Are you okay with that? If it works out, and I post the recipe, I’ll make a big deal about the original coming from you. What do you think?

  15. Pingback: gluten free turnovers! | gf and me

  16. Pingback: Pumpkin Cheesecake with Maple Whipped Topping | SweetPeas and Soybeans

  17. Pingback: gf and me’s favorite fall entertaining recipes | gf and me

  18. Pingback: happy gluten free thanksgiving | gf and me

Leave a Reply