Go Back
–+ servings
Close-up shot of pumpkin cheesecake slice placed with fork on white plate
Print Recipe
4.94 from 15 votes

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!
Prep Time15 minutes
Cook Time45 minutes
Cooling Time5 hours
Total Time6 hours
Course: Dessert
Cuisine: American
Diet: Gluten Free
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
US Customary - Metric

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