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Close-up shot of pumpkin cheesecake slice placed with fork on white plate
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5 from 13 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 mins
Cook Time45 mins
Cooling Time5 hrs
Total Time6 hrs
Course: Dessert
Cuisine: American
Diet: Gluten Free
Servings: 10
Calories: 451kcal
Author: Farrukh Aziz


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


  • 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.


  • 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.


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