Gluten-free pumpkin cheesecake
A spiced pumpkin cheesecake on a crunchy gluten-free gingersnap crust, baked gently and chilled overnight.
- Celiac
- Hashimoto's
- Low-histamine
- Toddlers
- High blood pressure
- Gluten-free
- Crohn’s and colitis
- Vegetarian
- Gluten-free Thanksgiving
- Gluten-free desserts
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Ingredients
- 24 cookies gluten-free gingersnaps, crushed fine, about 2 cups
- 4 tbsp unsalted butter, melted
- 24 oz cream cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 15 oz pumpkin puree, canned, plain
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- ¼ tsp salt
Method
- Heat the oven to 325°F and crush the gingersnaps fine.
- Stir the crumbs with the melted butter and press into a 9-inch springform pan.
- Beat the cream cheese and sugar until completely smooth.
- Beat in the eggs, then the pumpkin, spice, vanilla and salt.
- Pour over the crust and bake until the center only barely jiggles.55 min timer
- Cool on a rack, then chill overnight until set.900 min timer
Why it works
- Celiac disease: The crust is crushed gluten-free gingersnaps, so every layer is gluten-free, crust to filling.
- Kid (4–12): Warm cinnamon-and-ginger spice over a smooth, creamy filling — dessert kids actually get excited about.
Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.
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This recipe also fits: Hashimoto's recipes, Low-histamine recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, Gluten-free Thanksgiving recipes, Gluten-free desserts recipes.