Insanely Delicious Gluten Free Pumpkin Cheesecake (Dairy Free)
A dairy free pumpkin cheesecake with gluten free graham cracker crust and a creamy spiced pumpkin filling.Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.
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 large eggs
- 3 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.
Video
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