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Spiced Pumpkin Cheesecake

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This recipe is coveted among our Celiac Disease Foundation staff! The delicious spiced pumpkin cheesecake recipe comes to us from the family of one of our own, and we’re sharing it with you!

  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 3 hours, plus 4 hours cooling and 4 hours chilling
  • Yield: 12-16 servings

Ingredients

Crust

  • 5 ounces gluten-free graham crackers, crushed into fine crumbs
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon
  • A pinch of ginger (optional)
  • 4–5 tablespoons melted unsalted butter

Filling

  • 1 ¼ cups granulated sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • ¼ teaspoon allspice
  • ½ teaspoon salt
  • 1 can (15 ounces) pumpkin purée
  • 3 blocks (24 ounces) cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon juice
  • 5 large eggs, at room temperature
  • 1 cup heavy cream

Instructions

  1. Before you start: For best results, soften the cream cheese and eggs for about 30 minutes before mixing. Ovens vary — start checking the cheesecake around the 70–75-minute mark. Chilling overnight improves the texture.
  2. Make the Crust: Adjust the oven rack to the lower-middle position and preheat the oven to 325 degrees Fahrenheit. Lightly grease a 9-inch springform pan.
  3. Combine the graham cracker crumbs, sugar, cinnamon, and ginger in a bowl.
  4. Drizzle in the melted butter and stir until the mixture resembles damp sand.
  5. Press the mixture firmly and evenly into the bottom of the pan (a flat-bottomed glass works well).
  6. Bake for 10–15 minutes, until lightly golden. Set aside to cool while you prepare the filling.
  7. Make the Filling: Whisk together the sugar, cinnamon, ginger (if including), nutmeg, cloves, allspice, and salt in a small bowl.
  8. If your pumpkin purée seems very wet, blot it gently with paper towels to remove some excess moisture.
  9. In a stand mixer with a paddle attachment, beat the cream cheese on medium until smooth.
  10. Add the spiced sugar in 2–3 additions, mixing between each.
  11. Mix in the pumpkin, vanilla, and lemon juice until combined.
  12. Add the eggs one at a time on low speed, scraping the bowl as needed.
  13. Pour in the heavy cream and mix just until the batter is uniform — avoid overbeating.
  14. Bake the Cheesecake: Wrap the outside of the springform pan in foil to prevent water from leaking in.
  15. Set the pan into a large roasting pan.
  16. Pour the filling over the cooled crust.
  17. Add hot water to the roasting pan until it reaches halfway up the cheesecake pan.
  18. Bake 80–95 minutes, until the center jiggles slightly but is no longer liquid.
  19. Remove from the oven and let everything cool until water is just warm to the touch, about 30–45 minutes.
  20. Lift the cheesecake out of the water bath, remove the foil, and cool on a rack until room temperature.
  21. Chill at least 4 hours, ideally overnight.
  22. Serve: Run a thin knife or spatula around the edge of the pan before releasing the springform. Slide the knife or spatula between the crust and bottom of the pan to loosen, then slide the cheesecake to a serving plate. 

Notes

  • For an easy crust option, buy a premade gluten-free graham cracker crust from the store, then dump it into the bottom of your cheesecake pan and flatten it.
  • For really neat slices, dip a long knife in hot water and wipe clean between cuts.
  • Top with whipped cream, salted caramel drizzle, or candied pecans or walnuts!

Find it online: https://eat-gluten-free.celiac.org/spiced-pumpkin-cheesecake/