Gluten Free Pumpkin Cheesecake with a Pecan Crust
Cheesecake is one of my favorite desserts. But when it’s made with a traditional graham cracker crust, cheesecake isn’t gluten free. That means you have to get a little creative when making cheesecake gluten free. Pecans are one of my favorite crust ingredients. And the pecan crust on this gluten free pumpkin cheesecake is an amazing combination! It’s a perfect gluten free dessert for fall.
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Fall is one of my favorite seasons. I love the weather, the holidays, and the gorgeous views outside. But my favorite thing about fall is pumpkin! I could eat pumpkin for every mean, which means this easy gluten free pumpkin cheesecake is one of my favorite desserts.
In addition to being packed with pumpkin flavor, this easy gluten free pumpkin cheesecake recipe also features a delicious gluten free crust. The combination of pecans in the crust, cheesecake, and pumpkin is perfect for any fall celebration.
Is Cheesecake Gluten Free?
Traditional cheesecake with a crust is not gluten free. That’s because the crust used on most cheesecake is made with graham cracker crumbs. And some recipes for cheesecake also include flour in the cheesecake filling. That means you’ll need to make a few adjustments to most cheesecake recipes to make them gluten free, including creating a gluten free crust and making the filling without flour.
Gluten Free Pecan Crust
There are tons of alternatives to graham crackers you can use to make a gluten free crust for your cheesecake. Since this is a gluten free pumpkin cheesecake recipe, I decided to use pecans for my gluten free cheesecake crust. Pecans and pumpkin are a match made in heaven, which means this easy gluten free pumpkin cheesecake is amazing.
To make these easy gluten free pecan crust, you’ll need:
- Pecans
- Cinnamon
- Sugar
- Butter
Those four simple ingredients create a delicious pecan crust that is perfect for a pumpkin cheesecake!
To make this easy gluten free crust, start by crushing your pecans. I found the best way to do this is to pour the pecans into a large zip-top bag. Close the top of the bag and spread the pecans out on a flat surface. Use a rolling pin to crush the nuts by rolling the pin over the pecans over and over again until they’re crushed.
Pour the crushed pecans into a large bowl along with the cinnamon and brown sugar. Stir to combine the ingredients, then add the melted butter to the bowl. Stir to spread the butter throughout the bowl. When the butter is evenly spread, you’ll notice the ingredients begin to clump together.
Pour the mixture into your spring-form pan and press it down to solidify it. I found it easiest to cover your hand with a plastic glove or bag and press hard into the crust. This will keep the crust from sticking to your hand as you press. When the crust is hard, place it in the oven to bake for around 12 minutes. You’ll know it’s ready to remove from the oven when the crust is fragrant. Your kitchen will smell amazing!
Gluten Free Pumpkin Cheesecake Recipe
While your crust is baking, you can start making the gluten free pumpkin cheesecake filling. Start by adding the cream cheese and sugar to a bowl. Beat the ingredients together until smooth and well combined.
Add your eggs and vanilla to the bowl and beat to combine. The cheesecake mixture will be smooth and creamy.
Separate half the cheesecake mixture and place it in a different bowl so you can create your pumpkin cheesecake mixture.
Add the pumpkin, pumpkin pie spice, and cinnamon to the remaining cheesecake mixture. Stir to combine, making sure the pumpkin and spices are fully combined into the cheesecake mixture.
Now it’s time to create that fun marble effect on your gluten free pumpkin cheesecake! Spoon the two different cheesecake mixtures into the pan on top of your baked pecan crust. Create lines with each flavor, alternating between plain cheesecake and pumpkin cheesecake, until all of both flavors has been used.
Use a knife to create the marble pattern by dragging the knife through the stripes, moving back and forth from side to side. As you drag the knife, be careful not to push the knife too deep. If your knife hits the crust, it may damage it while you’re dragging.
Bake your cheesecake for 35 to 40 minutes. The gluten free pumpkin cheesecake will be done when the center is almost set. Remove the cheesecake from the oven and allow to cool in the pan to room temperature, around one hour. Then, transfer the cheesecake to the refrigerator to chill for at least three hours.
When you’re ready to serve your cheesecake, run a knife around the edge of the cheesecake to prevent it from sticking to the edges of the pan. After you have loosened the cheesecake, you can remove the springform pan, slice and serve.
Tips for Making Cheesecake Gluten Free
This easy gluten-free pumpkin cheesecake couldn’t be simpler to make! But if you have questions as you’re baking, I probably have the answer!
Is cheesecake gluten free?
Traditional cheesecake is not gluten free, which means you’ll need to find replacements for the filling and graham cracker crust. This easy gluten free pumpkin cheesecake swaps the graham cracker crust for a pecan crust to make it gluten free.
Will the crust leak from my springform pan?
If you have ever made a cheesecake from scratch, you may have dealt with leaky crust before. Since this recipe uses melted butter in the crust, it could cause leaks as it bakes. To keep your oven clean, try wrapping the bottom of your springform pan in foil before baking. The foil will catch any leaks, ensuring the butter doesn’t drip onto the bottom of your oven.
Can I make this cheesecake nut-free?
If you can’t eat nuts, a pecan crust won’t work! Luckily, I have tried three different replacements to graham cracker crust that work well when you’re gluten free:
- Chex cereal crust
- Cheerios cereal crust
- Gluten free pretzel crust
To use any of these alternatives, simply swap the pecans for your chosen ingredients. Use the same amount of crushed cereal as nuts in the recipe.
Gluten Free Pumpkin Cheesecake
This delicious gluten free pumpkin cheesecake features a pumpkin swirl cheesecake and gluten free pecan crust.
Ingredients
Ingredients for the Crust:
- 1 1/2 cups pecans, finely chopped
- 1/4 teaspoon ground cinnamon
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
Ingredients for the Cheesecake:
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
Instructions
To make the pecan crust:
- Preheat the oven to 350 degrees.
- Combine the chopped pecans, cinnamon, and sugar in a large bowl. Stir to mix.
- Pour in the melted butter and stir to combine.
- Spread the mixture over the bottom of an 8-inch springform pan. Press the crust into the bottom of the pan until firm.
- Bake in the preheated oven for 10 to 12 minutes, until fragrant.
To make the cheesecake filling:
- While the crust is baking, make the cheesecake. Start by beating together the cream cheese, sugar, and vanilla.
- Add the eggs and beat until well combined.
- Remove half the cheesecake mixture from the bowl and set aside. Add the pumpkin, pumpkin pie spice, and cinnamon to the bowl and mix to combine.
- Spoon the mixture onto the crust, alternating between plain cheesecake and pumpkin cheesecake, creating stripes with each flavor. When each flavor has been used up, drag a knife through the cheesecake filling to create a marble pattern.
- Reduce the oven to 325 degrees. Place the cheesecake in the oven and bake for 35 to 40 minutes, until the center is set. Remove from oven and place on a wire cooling rack to cool for one hour, then transfer to the refrigerator to chill for at least three hours.
- When ready to serve, run a knife around the edge of the pan, then remove the sides of the pan. Slice and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 468Total Fat: 39gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 115mgSodium: 233mgCarbohydrates: 26gFiber: 3gSugar: 22gProtein: 7g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
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