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Pumpkin Cheesecake (gluten-free)

Cheesecakes are one of my favorite desserts, but they can be on the pricey side. Make this Pumpkin Cheesecake (gluten-free) and save some dough but also wow your guests at the same time.
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Cook Time: 1 hour 45 minutes
Chilling: 5 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, pumpkin
Servings: 14
Calories: 459kcal

Equipment

  • 9" springform pan

Ingredients

For the Crust:

  • 2 1/2 cups gluten-free gingersnap cookies, finely ground
  • 12 tbsp. butter, melted
  • 1/3 cup granulated sugar

For the Filling:

  • 4 bricks cream cheese, softened
  • 2 1/2 cups granulated sugar
  • 1 tsp. salt
  • 1 tbsp. vanilla extract
  • 1/4 cup sour cream
  • 6 large eggs, room temperature
  • 1 tbsp. pumpkin pie spice
  • 1 15 oz. can pure pumpkin

Instructions

For the Crust

  • First, you will need to crush up the cookies into fine crumbs. A food processor or even a high speed blender would work best for this step.
  • Second, add in the granulated sugar and melted butter and mix everything until it resembles moist sand.
  • Next, line your springform pan with parchment paper that has been cut to the size that will fit the bottom of pan. Spray the parchment paper with a little cooking spray.
  • Press the crumb mixture into the bottom of the pan. I used the bottom of a weighted glass to help me press it down firm enough. You can go up the edges a bit if you'd like, but I just kept the crust to the bottom of the pan.
  • Bake crust for about 10 minutes at 325 degrees. Once done, let crust cool while you make the cheesecake filling.

For the Filling

  • Start by blending the cream cheese and sugar together. Then, add in the salt, vanilla extract, sour cream, and pumpkin pie spice.
  • Next, add one egg in at a time while blending in between.
  • Last, add in the pure pumpkin slowly while beating. Mixture should be creamy and smooth in texture.
  • Before you add the cheesecake filling into the pan, wrap the outside of the pan with aluminum foil all the way up the sides to the top of the pan. Repeat 2-3 times to ensure water does not get into the pan.
  • Pour the cheesecake filling on top of the crust. It looks like it will overflow but it's just the right amount of filling and will go almost to the top of the rim of the pan.
  • Place the springform pan in a large roasting pan and add enough hot water to the roasting pan until the water is about half way up the side of the springform pan. This process helps the cheesecake to bake more evenly throughout.
  • Bake the cheesecake for 1 hour and 45 minutes at 325 degrees Fahrenheit. After the cheesecake is done baking, turn off the oven and crack open the oven door and let it sit in there for one hour.
  • Next, take the cheesecake out of the oven and let it cool for another hour on the counter.
  • Finally, chill the cheesecake in the fridge for at least 5 hours or, even better, overnight.
  • You can decorate the top of cheesecake with caramel sauce, whipped cream, and more gingersnap cookies, if desired.
  • This recipe makes about 14 servings depending on the thickness of the slice. Enjoy!

Nutrition

Calories: 459kcal | Carbohydrates: 67g | Protein: 5g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 414mg | Potassium: 45mg | Fiber: 2g | Sugar: 55g | Vitamin A: 462IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg
Tried this recipe?Let us know how it was!