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    Home » Recipes » Course » Desserts

    Gluten Free Pumpkin Cheesecake with Oatmeal Crumble

    Published: Dec 16, 2020 || Last updated: Dec 22, 2020 by Farrukh Aziz

    310 shares
    Jump to Recipe

    If you are in the market for an easy and delicious holiday dessert, look no further than my delicious Gluten Free Pumpkin Cheesecake with Oatmeal Crumble. It's velvety and delicious, filled with warming fall spices and topped with a buttery, crunchy topping. This is THE dessert recipe you need for pumpkin spice season!

    slice of gluten free pumpkin cheesecake on a white plate with a silver fork and the rest of the cheesecake in the background

    Jump to:
    • What is so good about this cheesecake?
    • Ingredients notes
    • How to make gluten free cheesecake?
    • FAQs and Storage
    • Serving suggestion
    • Need more delicious dessert inspiration? Here they are:
    • 📖 Recipe

    What is so good about this cheesecake?

    This decadent pumpkin cheesecake recipe is rich and creamy and gluten free to boot, making it perfect for the whole family to enjoy. With a buttery crust and crumble made from toasty oat flour and nutty almonds, I can promise you won't even miss the graham crackers.

    I also love how simple this recipe is. With just a handful of easy-to-find ingredients, this pumpkin cheesecake is a snap to whip up.

    You don't even have to use a water bath. Just assemble the cheesecake and pop it in the oven. No muss, no fuss!

    Since cheesecake also needs time to set up in the fridge, this yummy pumpkin treat is also a perfect make-ahead dessert.

    If you're someone who likes checking items off your to-do list ahead of time, this recipe is for you!

    If you don't have a springform pan, there's no reason to worry! You can turn this yummy dessert into gluten free pumpkin cheesecake bars by using a 9 x 13 instead.

    Honestly, this is one of the best pumpkin desserts that I've ever had, and it just screams fall comfort. Whip this up for your Thanksgiving, Christmas or holiday celebration and watch your family go nuts for it!

    overhead shot of pumpkin cheesecake on a white serving platter with one slice turned on its side

    Ingredients notes

    As this is a pumpkin dessert, you're going to need some pumpkin purée. I used my own homemade pumpkin purée, but canned will do just fine. Just be sure you buy "pumpkin purée" and NOT "pumpkin pie filling."

    Cream Cheese : For all of you cheesecake aficionados out there, I'm sure you already know that Philadelphia Cream Cheese is considered the best of the best for baking. It's widely available, relatively inexpensive, and is perfectly creamy, tangy and salty.

    If you are unable to get Philadelphia brand cream cheese, be sure to opt for a full fat option.

    Low-fat cream cheese and Neufchatel cheese are both higher in water content, which will negatively impact your final product.

    Oat and Almond flour : The crust and topping require two somewhat specialty ingredients - almond flour and oat flour.

    While these flours used to be more difficult to find, gluten free living is so widespread now that they are generally found at any grocery store.

    In a pinch, you can whizz up your own oat flour by using a food processor and regular rolled oats.

    Other ingredients : The remaining ingredients are likely already in your pantry - eggs, butter, brown sugar, vanilla extract and ground spices like nutmeg, cinnamon, ginger and cloves.

    Now that you have your ingredients assembled, let's get down to baking!

    How to make gluten free cheesecake?

    This simple gluten free pumpkin cheesecake requires three steps. Preheat your oven to 175C (350F), then make the crust.

    To make the gluten free cheesecake crust, all you need to do is combine all ingredients in a mixing bowl.

    gluten free crust ingredients in a mixing bowl prior to mixing

    Stir well to combine.

    two hands holding a glass mixing bowl with gluten free crust mix

    Place the mix into your springform pan (or 9 x 13), being sure to press it in firmly and evenly. Pop it in your preheated oven and bake for 5-7 minutes.

    gluten free crust pressed into the bottom of a springform pan for cheesecake recipe

    While the crust is in the oven, assemble your crumble topping. Mix all the ingredients together in a mixing bowl and set it aside.

    TIP: Want fewer dishes? Re-use the mixing bowl from your crust mixture.

    two hands holding a mixing bowl with oat crumble topping

    Finally, make the cheesecake filling. Place all of the ingredients in a large mixing bowl.

    pumpkin cheesecake filling ingredients in a clear mixing bowl

    Now mix together until well combined using a whisk or hand mixer. Be sure to scrape down the sides to incorporate all of the cream cheese, and stop mixing once uniform.

    TIP: Be sure to use room temperature ingredients for the filling. This will ensure a deliciously creamy and uniform mixture. Cold ingredients will result in a curdled or separated filling.

    pumpkin cheesecake filling after being mixed in a clear mixing bowl

    How to assemble and bake pumpkin cheesecake

    Pour the filling mixture over the baked gluten free crust. Smooth with the back of a spoon or an offset spatula. Tap on the countertop a few times to release any air bubbles.

    springform pan with gluten free crust topped with pumpkin cheesecake filling

    Evenly distribute the crumble filling on top using your hands to break up any large pieces.

    crumble sprinkled over gluten free pumpkin cheesecake before baking

    Bake at 175C (350F) for 30-35 minutes, until the top of the cheesecake is puffed and the center still has a bit of jiggle when you shake it.

    baked pumpkin cheesecake in a springform tin

    Remove from the oven and cool on a cooling rack for about an hour, then pop into the refrigerator for at least 4-5 hours, but preferably overnight.

    When chilled through, remove from the refrigerator. Use a knife to loosen the edges of the pumpkin cheesecake from the pan before removing the sleeve.

    Use a sharp knife to cut the cheesecake into slices. Wipe off the knife each time you slice the cheesecake or to loose the crust form the springform pan to keep your slices pretty and even.

    TIP: Don't have a knife large enough to cut across the cheesecake? Try using unflavored dental floss instead!

    Enjoy!

    FAQs and Storage

    Can I use canned pumpkin purée for this recipe?

    Absolutely! Just be sure to buy 100% pumpkin purée, NOT pumpkin pie filling.

    Is there an easier substitute for the ground spices?

    Sure thing! Feel free to use a tablespoon of pumpkin pie spice instead.

    How do I know when the cheesecake is done?

    A perfectly cooked cheesecake will have a jiggly center when gently shaken and the top will be slightly puffed. Do not bake until firm and set or it will be overcooked!

    Can I freeze this pumpkin cheesecake?

    Yes and no! If you are going to freeze the cheesecake, bake it without the crumble topping to avoid a soggy top. It will stay well in the freezer for up to 3 months.

    When you plan to serve the cheesecake, allow it to defrost overnight in the refrigerator.
    Make the crumble separately by mixing the ingredients and baking them on a sheet pan at 175C (350F) for about 15 minutes until golden brown and yummy. Allow to cool, then sprinkle over the cheesecake for serving.

    This cheesecake stays well in the refrigerator up to 5 days.

    Serving suggestion

    While you can certainly eat this pumpkin cheesecake solo, I'm all for making it feel extra special. Serve alongside a mug of hot apple cider, hot tea or coffee.

    Feel free to dress things up with a dollop of whipped cream, a scoop of ice cream or a drizzle of salted caramel. Enjoy!

    slice of gluten free pumpkin cheesecake with oat crumble topping on a white plate with silver fork

    Need more delicious dessert inspiration? Here they are:

    • Blueberry Crisp
    • Easy Pumpkin Bread
    • Roasted Pumpkin Soup With Coconut Milk
    • Chocolate Chip Oats Cookies

    💓 We Love to hear back from you and appreciate your success stories!
    Have you tried this "Gluten Free Pumpkin Cheesecake with Oat Crumble"? Please feed us with your ★ star ratings and comments below.

    You can also follow me on Facebook, Instagram or Pinterest if you'd like to brighten up your feed with delicious food ideas.

    📖 Recipe

    Close-up shot of pumpkin cheesecake slice placed with fork on white plate
    5 from 14 votes
    Print

    Gluten Free Pumpkin Cheesecake Recipe

    This pumpkin cheesecake is velvety and delicious, filled with warming fall spices and topped with a buttery, crunchy topping. This is THE gluten free dessert recipe you need for pumpkin spice season!
    Course Dessert
    Cuisine American
    Diet Gluten Free
    Prep Time 15 minutes
    Cook Time 45 minutes
    Cooling Time 5 hours
    Total Time 6 hours
    Servings 10
    Calories 451kcal
    Author Farrukh Aziz

    Ingredients
     

    For crust

    • 1 cup Oat Flour
    • 1 cup Almond Flour
    • 2-3 tablespoons Brown Sugar or Granulated Sugar
    • ¼ teaspoon Salt
    • 1 teaspoon Cinnamon Powder
    • 5 tablespoons Melted Butter

    For Filling

    • 450 gms Cream Cheese (2 tubs of 8 oz. each)
    • ¾ cup Pumpkin Puree
    • ½ cup Brown Sugar
    • 2 Eggs
    • 1.5 teaspoons Vanilla Extract
    • 1 teaspoon Ground Nutmeg
    • ¾ teaspoon Ground Cloves
    • ½ teaspoon Ginger Powder
    • 1 teaspoon Cinnamon Powder

    For crumble topping

    • ¼ cup Rolled Oats
    • ¼ cup Almond Flour
    • ¼ cup Brown Sugar
    • 2 teaspoons Cinnamon
    • 3 tablespoons Melted Butter
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    Instructions

    • Start with pre heating the oven at 175 degrees celsius.
    • In a bowl, combine the crust ingredients.
    • Add the crust mixture to the 8 inch spring form and press it well to make even crust layer.
    • Pop it in the oven and bake for 5 minutes. Once baked take it and let it sit for 5-7 minutes.
    • In another bowl, combine the ingredients for crumble and set it aside.
    • In another large bowl add all the ingredients mentioned for the filling.
    • Whisk it until combined well ( do not over mix it).
    • Now, spread the filling evenly over the crust and sprinkle the crumble topping on the filling.
    • Bake for 30-35 minutes or until the centre is puffed and still jiggly.
    • Once baked, place the pan on the counter or cooling rack and allow it to cool at room temperature for sometime.
    • Carefully loosen the sides by running the knife around the edge.
    • Now, refrigerate the cheesecake for at least 4-5 hours. Overnight is always the best.
    • Slice and serve as you like.

    Notes

    • Be sure to refrigerate the cheesecake for at least 4-5 hours, preferably overnight for best results.
    • This cheesecake stays well in the refrigerator up to 5 days.
    • Serve with whipped cream, salted caramel or pralines for a little extra crunch.

    Nutrition

    Calories: 451kcal | Carbohydrates: 34g | Protein: 9g | Fat: 33g | Saturated Fat: 15g | Cholesterol: 106mg | Sodium: 304mg | Potassium: 178mg | Fiber: 3g | Sugar: 21g | Vitamin A: 3791IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 2mg
    Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!
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      Recipe Rating




    1. Heidy

      December 21, 2020 at 9:01 am

      5 stars
      This Gluten-Free Pumpkin Cheesecake With Oatmeal Crumble recipe was outstanding! It's definitely a keeper that we will make again—happy Holidays to you and your loved ones.

      Reply
      • Farrukh Aziz

        December 25, 2020 at 10:52 pm

        Thank you very much Heidy, I am so happy you liked it . 🙂

        Reply
    2. Marisa F. Stewart

      December 20, 2020 at 12:01 pm

      5 stars
      I wanted to gift my neighbor with a gluten-free cheesecake. Cheesecake is their favorite dessert but they can't have the regular kind. I made it and took it over to them and they were ecstatic. They tasted it and said it tasted better than the regular kind. That's quite a compliment.

      Reply
      • Farrukh Aziz

        December 25, 2020 at 10:53 pm

        Thank you very much Marisa, I am extremely glad to know that they loved it.Indeed that's a compliment 🙂

        Reply
    3. Tracy

      December 20, 2020 at 12:30 am

      5 stars
      Incredible. And gluten free? Love love that crust.

      Reply
      • Farrukh Aziz

        December 20, 2020 at 3:04 am

        Thank you Tracy 🙂

        Reply
    4. Kushigalu

      December 19, 2020 at 3:12 am

      5 stars
      Love this gluten free version of pumpkin cheesecake. The texture looks So creamy too. Will try for holidays. Thanks for sharing.

      Reply
      • Farrukh Aziz

        December 20, 2020 at 3:03 am

        Thank you Kushigalu, sure do try and let me know how it turned out. 🙂

        Reply
    5. Leslie

      December 18, 2020 at 3:00 pm

      5 stars
      This is an exciting recipe! I've never had cheesecake with a crumble topping before! Sounds divine!

      Reply
      • Farrukh Aziz

        December 20, 2020 at 3:03 am

        Thank you very much Leslie. 🙂

        Reply
    6. Amy

      December 18, 2020 at 2:28 pm

      5 stars
      I love cheesecake but I had never tried a pumpkin one before. Made it for a friend's dinner party and well, needless to say it disappeared pretty quickly! Great recipe. Thanks!

      Reply
      • Farrukh Aziz

        December 20, 2020 at 3:02 am

        Thank you so much Amy, glad you liked it 🙂

        Reply
    7. Debbie

      December 18, 2020 at 9:53 am

      5 stars
      What a wonderful recipe and alternative for those of us that are sensitive to gluten. The pumpkin cheesecake looks so creamy and that crumb topping is the perfect compliment .

      Reply
      • Farrukh Aziz

        December 20, 2020 at 3:05 am

        Thank you very much Debbie, glad you liked it. 🙂

        Reply
    8. Amy Liu Dong

      December 18, 2020 at 2:18 am

      5 stars
      This pumpkin cheesecake looks delicious and creamy, seeing this makes me hungry. YUM!

      Reply
    9. veenaazmanov

      December 18, 2020 at 12:12 am

      5 stars
      Pumpkin and a combination to making a cheese cake. Very interesting. Love the spices too. Looks creamy and yum.

      Reply
    10. Shelley

      December 16, 2020 at 2:13 pm

      5 stars
      Love that a deliciously creamy cheesecake can have so much holiday flavor ... and also still be gluten free! Such a great idea to create a top crumble for even more flavor and texture!

      Reply
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    I am Farrukh, the face behind this beautiful recipe blog Cubes N Juliennes. I am a microbiologist by qualification turned into a Food enthusiast... Know more about me ->

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