Cooking and Serving: 21 minutes | 8 slices
Ingredients
How to make gluten free pumpkin cheesecake | Ingredient substitutions | Gluten free cookie crust – A combination of crunchy gluten free cookies
Description
Prep Time: 20 minutes | Cook Time: 1 hour hr | Total Time: 21 minutes | Servings: 8 slices
Ingredients
How to make gluten free pumpkin cheesecake
Expert tips
Ingredient substitutions
Gluten free cookie crust – A combination of crunchy gluten free cookies
Cream cheese – Be sure to use full fat, block-style cream cheese.
Gluten free flour – The addition of moisture-rich pumpkin puree makes this
Pumpkin puree – Adds color, some flavor, and plenty of moisture.
Molasses – Even just 1 tablespoon adds color and depth of flavor.
White sugar – Adds sweetness, locks in moisture, and dissolves into the cream
Pumpkin spice – A well-balanced mixture of ground cinnamon, ginger, allspice,
Vanilla – Adds complex depth of flavor.
Eggs – Provide structure, binding and help the cooled cheesecake set up into
Instructions
SELECT THE PROPER PAN
A nonstick 9-inch springform pan is best for the structure and clean removal of.
cheesecake. This recipe is portioned for a 9-inch pan; if using an 8-inch pan,.
reduce all filling ingredients.
This Cuisinart nonstick springform pan.
sticks to it so it unmolds quickly and easily without any greasing.
MAINTAIN A STABLE OVEN TEMPERATURE
Do not open the oven door during the baking cycle. The resulting rapid change in.
temperature can destabilize the filling and cause the surface to crack. Wait.
until the full baking time has elapsed before opening the oven door.
After baking, turn off the heat and, with the cheesecake still inside, prop the.
oven door open with a heat-safe utensil. This allows the cheesecake to cool down.
gradually for 20 to 30 minutes, another critical step in preventing cracks.
A properly cooked cheesecake will still have a soft, slightly jiggly center when.
it is finished baking. The outer portion will appear set, but the middle two to.
three inches will move in a controlled, uniform way when the pan is gently.
The cheesecake continues to cook from residual heat and will set fully as it.
cools. Baking until the center is completely firm will result in an overcooked.
cheesecake with an undesirable texture and flavor.
LET IT COOL COMPLETELY
The cheesecake must be cooled completely before slicing or decorating. After the.
initial cooling period in the turned-off oven, allow it to cool to room.
temperature on a countertop, then transfer it to the refrigerator to chill for.
about 4 hours, or until completely set.
USE A HOT KNIFE FOR CLEAN SLICES
For clean, smooth slices, dip a long, sharp knife into hot water and wipe it.
dry. Cut a slice, then wipe the knife clean. Keep dipping the knife in hot water.
and wiping it clean between cuts to prevent the filling from dragging as you.
A whole baked cheesecake with a dark cookie crust on a marble platter, with one.
perfect slice cut and separated from the cake.
whole baked cheesecake with a dark cookie crust on a marble platter, with one.
perfect slice cut and separated from the cake.
INGREDIENT SUBSTITUTIONS
Cream cheese and eggs add smooth texture, taste, and plenty of structure, so.
replacing them can be difficult. Here are some suggestions:.
Avoid chia eggs or flax eggs, which will add an unwanted grainy texture. Try.
using 75 grams of aquafaba in place of the 3 egg whites, and 3 tablespoons (27.
grams) cornstarch mixed into a slurry with 6 tablespoons (90 ml or 84 grams).
DAIRY FREE
Try switching the cream cheese for block-style non-dairy cream cheese (Violife.
brand might work) and the butter for a block of non-dairy butter.
A side view of a slice of pumpkin spice cheesecake with a dark, thick crust,.
garnished with a dollop of whipped cream and cookie crumbles.
side view of a slice of pumpkin spice cheesecake with a dark, thick crust,.
garnished with a dollop of whipped cream and cookie crumbles.
GLUTEN FREE PUMPKIN CHEESECAKE RECIPE
Prep Time: 20 minutes mins.
Resting and chilling time: 4 hours hrs 30 minutes mins.
Total Time: 5 hours hrs 50 minutes mins.
A close-up overhead photo of a slice of spiced orange cheesecake topped with.
whipped cream and crumbles on a dessert plate.
close-up overhead photo of a slice of spiced orange cheesecake topped with.
whipped cream and crumbles on a dessert plate.
This creamy, smooth gluten free pumpkin cheesecake is packed with pumpkin.
flavor, plus a sweet, crunchy cookie crust.
EQUIPMENT
Stand mixer with paddle attachment or handheld mixer.
9-inch nonstick springform pan.
FOR THE CRUST
8 ounces (225 g) gluten free gingersnaps.
other crunchy gluten free cookie like gluten free graham crackers.
8 tablespoons (112 g) unsalted butter, melted.
FOR THE CHEESECAKE FILLING
24 ounces (3 8-ounce packages) packaged (block) cream cheese, at room.
2 tablespoons (18 g) all purpose gluten free flour blend.
FOR THE CHEESECAKE FILLING
24 ounces (3 8-ounce packages) packaged (block) cream cheese, at room.
2 tablespoons (18 g) all purpose gluten free flour blend.
Notes
* 1 cup (200 g) granulated sugar
* 1 tablespoon (21 g) unsulphured molasses
* 1 teaspoon pure vanilla extract
* 1 cup (225 g) pure canned pumpkin puree
* 3 (150 g (weighed out of shell)) eggs, at room temperature, beaten
* Whipped cream, optional
* More gluten free crunchy cookie crumbs, optional
* Grease a 9-inch springform pan lightly and set it aside.
* Place a shallow pan in the oven on the lowest rack, leaving the center rack
open. Pour warm water 3/4 of the way up the sides of the shallow pan.
* Preheat your oven to 350°F.
* In a large bowl, place the cookie crumbs and melted butter and mix until the
crumbs are moistened.
* Press the crumbs into the bottom and halfway up the sides of the prepared
pan. Wrap the bottom and about half of the sides of the pan in a large piece
of heavy duty aluminum foil. Set the pan aside.
* In a large bowl with a hand mixer or the bowl of a stand mixer fitted with
the paddle attachment, place the cream cheese and flour. Beat on medium, then
medium-high speed, until light and fluffy (about 3 minutes).
* Add the sugar, molasses, vanilla, pumpkin puree, and pumpkin spice, and beat
on medium speed until just combined. Increase the speed to medium-high and
continue to beat until well-combined (another 2 minutes).
* Add the eggs, and beat on medium speed just until combined. Do not whip.
* Pour the filling out of the bowl and on top of the crust in the prepared pan.
Spread into an even layer, and bang the pan a few times firmly straight down
on the counter to break any large air bubbles.
* Place the cheesecake in the center of the preheated oven, with the pan of
water just below it on the lower rack.
* Close the oven door, and bake for 1 hour, or until most of the cake is set,
but the center is still somewhat loose when shaken from side to side.
* Turn off the oven, crack the oven door a bit, leaving the cake inside. Allow
to sit for about 30 minutes.
* Remove the cake from the oven and place on a wire rack to cool to room
* Place the pan in the refrigerator to chill until set (about 4 hours).
* Unmold the chilled cake and loosen the bottom from the pan. Transfer
carefully to a serving platter.
* Slice with a hot, wet knife for clean slices, wiping the knife after each
* Top with whipped cream and cookie crumbles, as desired, before serving.
You can use any all purpose gluten free flour blend with a superfinely ground
rice flour, with or without xanthan gum, including Nicole’s Best, Better
Batter’s classic blend, Vitacost multi-blend gluten free flour, or Bob’s Red
Mill 1-to-1. You can also try just using 2 tablespoons of tapioca starch/flour
or superfinely ground rice flour alone.
To make your own, combine 2 teaspoons ground cinnamon + 1 teaspoon ground ginger
+ ½ teaspoon ground allspice + ½ teaspoon ground cloves + ¼ teaspoon freshly
ground nutmeg. In its place, if you don’t have the spice blend or all the
ingredients, try using apple pie spice blend, which is similar, or just 2
teaspoons ground cinnamon if that’s all you have.
Nutrition information note
Approximate nutrition information does not include any toppings.
Trans Fat: 0.3g | Cholesterol: 170mg | Sodium: 362mg | Potassium: 260mg | Fiber:
1g | Sugar: 35g | Vitamin A: 6278IU | Vitamin C: 1mg | Calcium: 115mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
A piece of pumpkin cheesecake in white surface with chocolate on tip and a fork
and overhead view of pumpkin cheesecake
piece of pumpkin cheesecake in white surface with chocolate on tip and a fork
and overhead view of pumpkin cheesecake
An overhead shot of a creamy slice of pumpkin cheesecake topped with whipped
cream and crumbled cookie crust on a white plate, with a gold fork resting
overhead shot of a creamy slice of pumpkin cheesecake topped with whipped cream
and crumbled cookie crust on a white plate, with a gold fork resting beside it.
Store the cheesecake or any leftovers in an airtight container, or at least
covered, in the refrigerator for up to five days. Serve chilled.
For longer storage, wrap the whole cheesecake or individual slices in
freezer-safe plastic wrap and freeze for up to 3 months. Defrost in the
refrigerator before serving.
Can you use fresh, not canned, pumpkin in this recipe?
Yes, you can use fresh pumpkin puree. Cut a pumpkin or butternut squash in half,
scoop out the seeds, pierce the skin a few times with a fork and bake, face
down, on a lined baking sheet at about 375°F. Bake in the oven until the flesh
is tender, about 1 hour. Scoop out the flesh and puree it. If your puree seems
at all watery, drain off the excess liquid first.
Can I make this without a springform pan?
Yes, if you don’t have a springform pan, try using a tart pan with a removable
bottom. It must be at least 11 inches in diameter. Otherwise, try lining the
bottom and sides of a 9-inch square cake pan. It will be harder to get the
cheesecake out of the pan, but not impossible once fully chilled.
What if I don’t have molasses?
You can add 1 tablespoon (14 grams) packed light brown sugar or 1 tablespoon (21
grams) honey instead.
Can I use a store-bought gluten free graham cracker crust?
Yes! The only store-bought gf cookie crust I’ve seen is it’s in a pretty shallow aluminum pan. To be safe, I’d reduce the filling
What should I do with the rest of the can of pumpkin puree?
You use about half of a 15 ounce can of pumpkin puree. You can add 1 ounce of
smooth applesauce to the other half to make 8 ounces and make another pumpkin
cheesecake. You can also make our gluten free pumpkin roll
the remaining puree. Or open a 28 ounce can of pumpkin puree so you have enough
for this cheesecake plus gluten free pumpkin pie
or gluten free pumpkin muffins