This gluten-free pumpkin cheesecake is the perfect treat for Thanksgiving! With creamy pumpkin filling and a crunchy nut crust, it’s both tasty and festive. Everyone will love it!
Making this cheesecake is a breeze! I usually serve it with a dollop of whipped cream on top. Just be ready for compliments—who knew gluten-free could taste this good? 🎃
Key Ingredients & Substitutions
Gluten-Free Graham Crackers: These are essential for the crust. If you can’t find them, you can use gluten-free digestive biscuits or even almond flour for a different texture. Just adjust the butter according to the moisture content.
Pumpkin Puree: Canned pumpkin works well and saves time. Fresh pumpkin is great too, just make sure to cook and puree it until smooth. Use butternut squash puree as a tasty alternative if pumpkin isn’t available!
Cream Cheese: Regular cream cheese is what I usually use, but if you’re dairy-free, try a vegan cream cheese alternative or a mix of silken tofu and coconut cream for a similar texture.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves creates a perfect autumn flavor. Feel free to adjust based on your preference; you can add more cinnamon or even some allspice for extra warmth.
How Can I Prevent My Cheesecake from Cracking?
One of the biggest worries with cheesecake is cracking. It often happens due to rapid temperature changes. To avoid this:
- Bake at a lower temperature and take your time; slow and steady is key!
- After baking, turn off the oven and leave the door slightly open for about an hour to help the cheesecake cool gradually.
- Let it cool completely at room temperature before refrigerating—this helps set the filling without shocking it.
- Chill it overnight if possible. The flavors will deepen and the texture will improve.
By following these tips, your cheesecake will look beautiful and taste even more delicious. Enjoy making this festive treat!
Gluten-Free Pumpkin Cheesecake for Thanksgiving Dessert
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups gluten-free graham cracker crumbs (or gluten-free digestive biscuits crushed)
- ¼ cup finely chopped pecans or walnuts (optional)
- 3 tbsp brown sugar
- 6 tbsp unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree (canned or fresh)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
For the Topping:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
- Additional crushed gluten-free graham crumbs or nuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and approximately 1 hour of baking time. You’ll then need at least 4 hours (or overnight) to chill in the fridge. So, plan ahead and enjoy this delightful dessert after a day of cooking!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C). In a medium bowl, mix the gluten-free graham cracker crumbs, chopped nuts (if you’re using them), and brown sugar together. Pour in the melted butter and stir until everything is evenly combined and looks like wet sand.
Next, press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until it’s set. Once done, take it out of the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, use an electric mixer to beat the softened cream cheese until it’s smooth and creamy. Gradually add the granulated sugar and continue mixing until well blended and fluffy.
Then, mix in the pumpkin puree, adding the eggs one at a time while mixing. Add the vanilla, ground cinnamon, ginger, nutmeg, cloves, and salt. Beat the mixture until fully blended and smooth, but be careful not to overmix it!
3. Pour and Bake:
Pour the creamy pumpkin cheesecake filling over the cooled crust in the springform pan. Use a spatula to smooth out the top. Bake in the preheated oven at 350°F (175°C) for 50-60 minutes. The center should be almost set but still jiggle slightly when you shake it gently.
4. Cool the Cheesecake:
Once baked, turn off the oven and crack the door open a bit. Leave the cheesecake in there for about an hour to cool down gradually—this helps prevent cracking!
After an hour, take it out and allow it to cool completely at room temperature. Then place it in the refrigerator to chill for at least 4 hours, or overnight for the best results.
5. Prepare the Whipped Cream Topping:
When you’re ready to serve, make the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. This means it holds its shape and won’t fall flat.
6. Serve and Enjoy:
Gently remove the chilled cheesecake from the springform pan. Top each slice with a generous dollop of whipped cream, and sprinkle with extra crushed gluten-free graham crumbs or nuts if you like.
Slice and serve chilled. Enjoy your delicious gluten-free pumpkin cheesecake with family and friends this Thanksgiving!
This festive cheesecake delivers a creamy filling packed with warm spices and a delightful gluten-free crust. It’s sure to bring smiles to your Thanksgiving table!
Can I Use a Different Type of Crust?
Absolutely! If you prefer a nut-based crust, you can use almond flour or crushed nuts mixed with butter instead of gluten-free graham cracker crumbs. Just adjust the butter amount until the mixture is moist and holds together.
How Do I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, you can freeze individual slices wrapped tightly in plastic wrap and stored in a freezer-safe bag for up to 2 months. Just let it thaw in the fridge overnight before serving!
Can I Make This Cheesecake Dairy-Free?
Yes! For a dairy-free version, use a dairy-free cream cheese alternative and coconut milk or a non-dairy whipped topping for the cream. Just be sure to check the labels to confirm they are gluten-free, too!
What If My Cheesecake Cracks?
If your cheesecake cracks, don’t worry—it can still taste great! To prevent it, make sure to cool it slowly in the oven and chill it properly. If it does crack, you can cover it with whipped cream or a decorative topping to hide any imperfections!