When you think of autumn desserts, pumpkin pie might come to mind, but have you ever tried a gluten free pumpkin cheesecake?
It’s the best way to highlight the pumpkin flavor with a rich, creamy texture that feels indulgent yet light.
And the best part? This gluten free pumpkin cheesecake recipe is also dairy free.
Homemade Vs. Store-Bought Graham Crackers
A good cheesecake starts with a good crust, and if you want to control what’s in it, baking your own homemade gluten free, vegan graham crackers is the way to go.
What makes these gluten free graham crackers even more remarkable is that they also do not contain tapioca starch or xanthan gums.
There aren’t many graham crackers in the shops that are both gluten- and dairy-free. And if you’re lucky to find one, they are loaded with sugar and additives.
If time is on your side, go for the homemade graham, but if you can find good gluten—and dairy-free graham crackers, go for it.
Creamy and Spiced Pumpkin Filling
The heart of this cheesecake is the smooth, dairy-free pumpkin filling, a luscious blend of homemade pumpkin puree and vegan cream cheese.
Homemade Pumpkin Puree: While canned pumpkin puree is a convenient option, nothing beats the flavor of homemade pumpkin puree. Roast the pumpkin, then blend until smooth. It’s naturally gluten-free, and the depth of flavor is unmatched.
Dairy Free Cream Cheese: Luckily, the market is filled with delicious dairy free cream cheese options. Brands using oats, cashews, or soy are perfect for cheesecakes. They are mostly neutral in flavor, which is what we want for this recipe.
Spices: This gluten and dairy-free pumpkin cheesecake is infused with the warm, comforting flavors of cinnamon, nutmeg, ginger, and cloves, capturing the essence of fall. Feel free to adjust the amounts to suit your taste or even experiment with pumpkin spice blends.
Balanced Flavor & Not Too Sweet
One thing unique about this dairy free pumpkin cheesecake is its balance of sweetness and lightness.
The combination of a crumbly, slightly salty crust with a creamy, sweet filling makes it rich and indulgent but not too heavy.
It’s sweet enough to satisfy your gluten free dessert cravings but light enough to enjoy after a meal.
Substitution Table
| Ingredients | Substitute With |
|---|---|
| Homemade GF/DF Graham Crackers | Graham Cracker (DF/GF) |
| Hokkaido Pumpkin Puree | Canned Pumpkin Puree (DF/GF) |
| Oatly Cream Cheese | Violife or Amazon Fresh Cream Cheese (GF/DF) |
| Cornstarch | Potato starch |
Process Steps
Crumb & Crust Preparations
- Pulse the graham crackers into fine crumbs.
- Mix the graham cracker crumbs, spice mix, and melted butter in a mixing bowl.
- Firmly press the crumb mixture into the sides and bottom of a 9×2 in. springform cake pan or cake ring. Refrigerate to set.
Making The Spiced Pumpkin Filling
- Preheat the oven to 320°F (160°C).
- In a blender, blend the cream cheese, pumpkin puree, eggs & egg yolks, sugar, cornstarch, salt and spice mix.
- Pour the filling into the crust just below the rim of the cake ring. You may remove the bubbles on top using a kitchen torch but not necessary.
Baking & Chilling
- Bake for 55 minutes to one hour. Gently shake the cake pan. The filling should jiggle a bit in the middle.
- Remove the cheesecake from the oven, then let it cool for about an hour or until it is about room temperature.
- Chill the cheesecake for at least 4 hours or overnight before cutting and serving.
- Note: Do not refrigerate the cheesecake when it’s still warm or hot.
Insanely Delicious Gluten Free Pumpkin Cheesecake (Dairy Free)
Equipment
- Digital scale
- Cake ring, 9 in/23 cm diameter, 1.5 in/4.5 cm deep or springform cake pan of the same diameter
Ingredients
Crumb Crust
- 240 g homemade GF/DF Graham Crackers
- 1 g pumpkin spice mix
- 80 g dairy-free unsalted butter melted
Pumpkin Cheesecake Filling
- 450 g plant-based/GF cream cheese
- 450 g canned DF/GF pumpkin puree or GF/DF Hokkaido Pumpkin Puree
- 4 pc large eggs
- 3 pc large egg yolk
- 120 g brown sugar
- 1.5 g pumpkin spice mix
- 15 g cornstarch
- 1 g salt
Instructions
Crumb & Crust
- Pulse the graham crackers into fine crumbs.
- Mix the graham cracker crumbs, spice mix, and melted butter in a mixing bowl.
- Firmly press the crumb mixture into the sides and bottom of a 9×2 in. springform cake pan or cake ring. Refrigerate for at least 15 minutes to set.
Spiced Pumpkin Filling
- Preheat the oven to 320°F (160°C).
- In a blender, blend the cream cheese, pumpkin puree, eggs & egg yolks, sugar, cornstarch, salt and spice mix until will mixed.
- Pour the filling into the crust just below the rim of the cake ring. You can remove the bubbles on the filling using a kitchen torch but not necessary.
Baking & Chilling
- Bake for 55 minutes to one hour. Gently shake the cake pan. The filling should jiggle a bit in the middle.
- Remove the cheesecake from the oven, then let it cool for about an hour or until it is about room temperature.
- Chill the cheesecake for at least 4 hours or overnight before cutting and serving.
- Note: Do not refrigerate the cheesecake when it’s still warm or hot.
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