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We always do some sort of pumpkin dessert recipe for the holidays, and this year I am making my Pumpkin Cheesecake Recipe. One of the reasons this is such a favorite is that it’s gluten-free. It’s difficult to find gluten-free pie recipes because flour is used both for the crust and often to thicken the pie filling.
Pumpkin Cheesecake Recipe
This Pumpkin Cheesecake Recipe starts with a gluten-free graham cracker crust which you can make from scratch using gluten-free graham cracker crumbs if you like. But, I find that it’s so much easier to just buy a gluten-free graham cracker crust. I’ve used the Mi-Del brand gluten-free pie crusts in the past and they are really good.
Pumpkin Cheesecake with Gingersnap Crust
If you want to take this pumpkin cheesecake recipe to a whole other level, you can make it in a gingersnap crust. To make it gluten-free you will need to start with gluten-free gingersnaps. For a traditional gingersnap crust, you can start with this simple recipe right here. It works well with pumpkin pie or this pumpkin cheesecake recipe. But, you can also use it with a Key Lime pie recipe in the summer.
Best type of pumpkin for this dessert
This dessert is delicious for Thanksgiving or anytime you have an extra pumpkin to use up. You can start from scratch and make homemade pumpkin puree or you can buy a can of pumpkin puree from the grocery store. Do NOT use pumpkin pie filling. It’s not the same thing and it won’t come out correctly. We always find great deals on pumpkins at our local farm stand.
Is this a copycat recipe?
This isn’t really a copycat recipe. If you’ve tried the Cheesecake Factory pumpkin cheesecake recipe, the Juniors pumpkin cheesecake recipe or the Ruby Tuesday pumpkin cheesecake recipe, you’re probably wondering if you can make them at home. I’m sure that you can. But this recipe wasn’t inspired by any of those desserts. And, since we don’t have those restaurants in my area, I cannot tell you if my recipe tastes like theirs. But, it’s easy to make and absolutely delicious. So, I hope that you’ll try it.
How do you know when pumpkin cheesecake is done?
In much the same way you would check for doneness in a traditional cheesecake, you can lightly shake the cheesecake pan. If the cheesecake looks almost set except for a tiny circle in the center of the pie, then it’s done. The center will firm up as the cheesecake cools. Don’t use a knife to test for doneness in a cheesecake.
Gluten-Free Pumpkin Desserts
Want more than this pumpkin cheesecake recipe? If you’re looking for a few more ways to use up your pumpkin, try a few of these gluten-free pumpkin desserts. There are also a few that are Paleo which means that they are both gluten and dairy-free for those that have allergies or food intolerances.
We always have too much canned pumpkin on hand after the holidays. After all, you can only eat so much pumpkin pie even if you absolutely love it. Thankfully, you have a few other options for pumpkin desserts.
- Homemade Pumpkin Ice Cream
- Paleo Pumpkin Coffee Cake
- Pumpkin Chocolate Chip Cookies
- Pumpkin Donut Muffins
- Gluten Free Pumpkin Cake Roll
- Gluten Free Pumpkin Custard
- Grain Free Pumpkin Nut Bread
- Paleo Pumpkin Bars
- Crustless Pumpkin Pie
- Gluten Free Pumpkin Dump Cake
- Pumpkin Spice Molasses Cookies
Or, you might enjoy my pumpkin parfait. It’s one of my favorite healthy holiday desserts. Remember that the holidays don’t have to be all about super sweet desserts. If you use a little bit less sugar, the taste of the pumpkin will be more evident in the recipe. Since my husband is a diabetic, we try to have a few pumpkin desserts that aren’t too sweet for him to enjoy.
You will need a blender to make this pumpkin cheesecake recipe. The recipe uses cottage cheese to keep it healthier. And, without a blender, you won’t be able to get the smooth consistency you need when making a cheesecake. And, no, you cannot taste the cottage cheese at all.
- 1 gluten free graham cracker crust
- 1 cup cottage cheese
- 3/4 cup part skim ricotta cheese
- 3 eggs
- 1/2 cup sugar
- 1 tsp ginger
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 15 ounces pumpkin puree - canned
- Preheat the oven to 350F.
- In a blender, combine the cottage cheese and ricotta. Process about one minute until smooth. Pour into large bowl. Stir in three eggs, sugar, ginger, vanilla, nutmeg, and cinnamon. Reserve 1/4 cup of the batter. Add the pumpkin to the batter. Stir until blended.
- Pour batter into pie plate. Drizzle the reserved batter in 3 concentric circles over the pumpkin batter. With a knife, lightly draw a line through the batter from the center toward the outer edge. About 2" from that line, repeat in alternating directions to make a spiderweb.
- Bake about 50 minutes or until a knife inserted in the center comes out clean. Cool completely on rack. Refrigerate covered until ready to serve.
You will need a blender for a smooth consistency.
Amount Per Serving: Calories: 269 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 82mg Sodium: 259mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 2g Sugar: 19g Sugar Alcohols: 0g Protein: 10g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.