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    Home » Fall

    Pumpkin Cheesecake - Gluten Free, Eggless

    Published: Sep 21, 2020 · Modified: Oct 4, 2021 by Taleen Benson · This post may contain affiliate links · Any nutrition info provided is estimated and will vary based on the brands used or with any substitutions · 24 Comments

    Jump to Recipe

    This easy gluten free pumpkin cheesecake is so rich and creamy, with the perfect amount of spice in both the filling AND the graham cracker crust.

    Gluten free pumpkin cheesecake with whipped cream topping.

    Okay, get ready because I think I may have just come up with the perfect Thanksgiving dessert. I mentioned in my chocolate chip pumpkin bread post that I've never been a fan of store-bought pumpkin pie (although homemade pumpkin pie with condensed milk is another story). If you're looking to switch it up from pie, though, here's my easy pumpkin cheesecake.

    Between the cream cheese, the sour cream, and the pumpkin puree, this super easy pumpkin cheesecake is SO creamy. I love it because the pumpkin flavor definitely comes through, but it's balanced out nicely with the tangy cream cheese and sour cream.

    We're adding just a bit of pumpkin pie spice (see recipe notes about making your own blend if you don't want to buy some), of course, but not so much so that it takes over. If that makes sense?

    We're actually baking this pumpkin cheesecake, and while baked cheesecakes typically require eggs for structure, we can get away with going eggless here thanks to all of that pumpkin (which technically can be used as an egg substitute, depending on the recipe).

    Slice of pumpkin cheesecake on a white plate.

    And of course, we have that sweet gluten free graham cracker crust. I like to add a pinch of nutmeg here... again, nothing too overpowering. Just enough.

    Why You'll Love This Gluten Free Pumpkin Cheesecake...

    • I see it as a fun take on a classic! It's way more fun than traditional pumpkin pie 😉 so I think it would be an impressive dessert to serve at a Thanksgiving dinner.
    • I like a good balance of flavors and try not to over-do anything. That's why, as mentioned, the pumpkin and spices are not overwhelming, but I did the same with the sugar. We're not using a ton, just enough.
    • The texture is SO incredible! Because we're baking this pumpkin cheesecake, the filling takes on a different texture than a no-bake cheesecake. It's deliciously thick and creamy.

    What You'll Need...

    • For the crust: gluten free graham crackers + melted butter + a bit of nutmeg + a pinch of salt. A lot of people like to add brown sugar to their homemade crust, which is delicious, but I try not to go crazy with the sugar in my recipes and I think it's just as delicious without. Note that this just makes for a thinner crust.
    • For the filling: two blocks of cream cheese + sour cream + canned pumpkin puree (make sure it's 100% pure pumpkin, and not pumpkin pie filling, which contains added flavors) + powdered sugar + pumpkin pie spice + vanilla.
    Gluten free pumpkin cheesecake topped with whipped cream.

    How To Make...

    To make the gluten free graham cracker crust, first you will want to blend up your graham crackers into crumbs using a food processor. Pour into a small bowl and mix in the melted butter, nutmeg, and salt. Press the crust into the bottom of your springform pan, and use the bottom of a measuring cup to pack it in and form a nice even layer. Pop the crust into the refrigerator while you work on the filling.

    To make the filling, start by beating the softened cream cheese with the sour cream until it's smooth and creamy. Mix in the rest of your ingredients and continue to beat until combined.

    Pour the filling onto your prepared crust, and bake on 350ºF for about 45 minutes. Once it's out of the oven, cool the pumpkin cheesecake completely, then cover and chill in the refrigerator for at least 1 hour or until you're ready to serve. Trust me, you won't want to miss this step, as chilling the cheesecake is important in allowing it to set up properly.

    Even though we baked it, the lack of eggs in this recipe means you still won't fully get the same effect as a traditional cheesecake, and that's why the chilling afterwards helps. You'll be left with a thick and perfect filling that doesn't fall apart on you when you slice. Yay!

    Top with whipped cream, or nothing at all! If you do end up with leftovers (which is doubtful), store in an airtight container in the fridge.

    Slice of pumpkin cheesecake on a white plate with a gold fork.

    Tips For Making The Best Pumpkin Cheesecake...

    • If you don't have a food processor, feel free to pour the crackers into a zipped top bag and crush using a rolling pin for the crust. Whatever works!
    • When it comes to cheesecake, always, always go with room temperature ingredients. Not only is it easier to beat, you'll have a nice and smooth filling.
    • As mentioned above, the chill time is so important here. It can be hard, I know (patience is not my strong suit) but definitely worth it!

    Pumpkin Cheesecake Ingredient Substitutions...

    • If you can't find pumpkin pie spice, you can make your own! There are plenty of recipes online but essentially it's 2 parts cinnamon, 1 part ginger, and ¼ part each of nutmeg and allspice.
    • When it comes to the crust, anything goes, really! If you have other gluten free cookies you like, such as gingersnaps, feel free to try that out.

    Did you try my gluten free pumpkin cheesecake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!

    For More Gluten Free Pumpkin Recipes, Check Out My:

    • Pumpkin scones
    • Pumpkin cream cheese roll
    • Pumpkin pie truffles
    • Soft pumpkin cookies
    • Pumpkin cream cheese dip

    Pumpkin Cheesecake - Gluten Free, Eggless

    Print Recipe
    A rich and creamy Fall favorite, complete with a gluten free graham cracker crust!
    Course Dessert
    Cuisine American
    Keyword cheesecake, eggless, fall, gluten free, pumpkin, thanksgiving
    Prep Time 20 mins
    Cook Time 45 mins
    Chill Time 1 hr
    Total Time 2 hrs 5 mins
    Servings 1 round cake
    Author Taleen Benson

    Ingredients

    For the crust:

    • 7.5 ounces gluten free graham crackers
    • ¼ cup (56g) unsalted butter melted
    • ¼ teaspoon ground nutmeg
    • pinch salt

    For the filling:

    • 16 ounces cream cheese room temperature
    • 1 cup (227g) sour cream room temperature
    • 1 cup (227g) pumpkin puree
    • ⅔ cup (75g) powdered sugar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon vanilla extract

    Instructions

    • To make the crust, use a food processor to blend graham crackers into crumbs. Stir in the melted butter, ground nutmeg, and salt until combined. Press an even layer into the bottom of a 9-inch springform pan and refrigerate while you make the filling.
    • Preheat oven to 350°F. Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese with the sour cream for a few minutes, until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract and beat to combine.
    • Pour the filling onto the prepared crust and bake for 45-50 minutes. Cool completely, then cover and chill in the refrigerator for at least 1 hour (or until ready to serve).

    Notes

    • Make sure to use blocks of cream cheese rather than the spreadable cream cheese that comes in a tub.
    • Do not use pumpkin pie filling -- make sure your canned pumpkin puree is 100% pure pumpkin with no added flavors.
    « Easy Madeleines - Gluten Free, Eggless
    Apple Cinnamon Scones - Gluten Free, Eggless »

    Reader Interactions

    Comments

    1. Sunrita | Spiceitupp says

      September 21, 2020 at 12:05 pm

      Would have never thought of making a pumpkin cheesecake had I not come across this recipe!

      Reply
      • Taleen Benson says

        September 21, 2020 at 12:21 pm

        Thanks, Sunrita! You should really try it!

        Reply
    2. Christina says

      September 21, 2020 at 1:19 pm

      5 stars
      YUM, I need to make this soon!

      Reply
      • Taleen Benson says

        September 21, 2020 at 1:23 pm

        Yay! You will love it.

        Reply
    3. Andréa Janssen says

      September 21, 2020 at 1:35 pm

      5 stars
      This cheesecake looks so delicious. I'm sure going to try this soon.

      Reply
      • Taleen Benson says

        September 21, 2020 at 2:25 pm

        Thanks, Andrea!

        Reply
    4. Alexandra says

      September 21, 2020 at 5:31 pm

      5 stars
      My current favourite fall dessert - this is absolutely delicious!

      Reply
      • Taleen Benson says

        September 21, 2020 at 5:59 pm

        Thanks Alexandra!

        Reply
    5. Sue L says

      September 21, 2020 at 8:06 pm

      5 stars
      What a wonderful cheesecake! Thank you for this recipe!

      Reply
      • Taleen Benson says

        September 21, 2020 at 9:51 pm

        Thank you, Sue!

        Reply
    6. Amy says

      September 21, 2020 at 11:08 pm

      5 stars
      oooooo....I have never tried a pumpkin cheesecake before! Definitely on the list to try!

      Reply
      • Taleen Benson says

        September 22, 2020 at 7:55 am

        You will love it!

        Reply
    7. Amanda Marie Boyle says

      September 22, 2020 at 5:48 am

      5 stars
      Great cheesecake, can't wait to make it for the holidays this fall.

      Reply
      • Taleen Benson says

        September 22, 2020 at 7:56 am

        Thank you!

        Reply
    8. Leslie says

      September 22, 2020 at 11:58 am

      5 stars
      This is definitely a must-try recipe!

      Reply
      • Taleen Benson says

        September 22, 2020 at 5:22 pm

        Thanks, Leslie!

        Reply
    9. Mama Maggie's Kitchen says

      September 22, 2020 at 7:34 pm

      5 stars
      My mouth is watering. I have to make this tonight!

      Reply
      • Taleen Benson says

        September 22, 2020 at 7:56 pm

        You should! 🙂

        Reply
    10. Alik says

      September 25, 2020 at 7:15 am

      5 stars
      Thanks for this recipe, I tried this yesterday and it was a hit. Everybody loved it.

      Reply
      • Taleen Benson says

        September 25, 2020 at 5:44 pm

        Thank you!

        Reply
    11. Debra says

      September 28, 2020 at 5:48 pm

      5 stars
      Pumpkin cheesecake is the best! This recipe sounds divine.

      Reply
      • Taleen Benson says

        September 28, 2020 at 6:41 pm

        Thanks so much, Debra!

        Reply
    12. Sebastian says

      November 04, 2022 at 8:55 am

      5 stars
      This Pumpkin cheesecake is to die for. Thanks for sharing! 🙂

      Reply
      • Taleen Benson says

        November 04, 2022 at 11:47 am

        Thank you, Sebastian! So glad you enjoyed it.

        Reply

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    Hi there! I'm Taleen... a Los Angeles based advertising professional by day, baker by night. Bringing you gluten-free recipes and general tips + tricks for navigating allergies.

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