Creamiest Gluten-Free Pumpkin Cheesecake
yields: 10 slices, 9-inch cheesecake
This silky gluten-free pumpkin cheesecake features a creamy, spiced filling atop a crunchy gingersnap crust. Finished with a pillow of whipped cream, it’s the ultimate fall dessert!
Equipment
Ingredients
Gluten-Free Gingersnap Crust
- 10 oz gluten-free gingersnap cookies, ground into fine crumbs
- ¼ cup granulated sugar, or coconut sugar
- 3 tablespoons unsalted butter, melted
- ¼ teaspoon kosher salt
Pumpkin Cheesecake Filling
- 1 9-inch gluten-free gingersnap crust , baked and cooled in a springform pan (see notes for graham cracker crust option)
- 24 ounces (3 8-ounce blocks) full-fat cream cheese (blocked), room temperature
- 150 g (¾ cup) light brown sugar
- 75 g (¼ cup + 2 tablespoons) granulated sugar
- 9 g (1 tablespoon) cornstarch
- 1½ teaspoons pure vanilla extract
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch ground cloves
- ¼ teaspoon kosher salt
- ⅓ cup (⅓ cup) sour cream, room temperature
- 3 large eggs, room temperature
- 300 g (1⅓ cups) canned pumpkin puree, NOT pumpkin pie filling
Whipped Cream Topping
- 1 cup heavy cream
- ¼ cup powdered sugar, sifted
- ½ teaspoon pure vanilla extract
INSTRUCTIONS
Gluten-Free Gingersnap Crust
- Preheat the oven to 350°F.
- In a medium mixing bowl, combine the gingersnap cracker crumbs, sugar, and salt together with a fork. Pour in the melted butter and mix well the crumbs are evenly and lightly moistened. The crumbs should be sandy and not WET or greasy, but a clump will just hold together when pinched. Note: If a clump will not hold together because your crumbs are too dry, add up to ½ tablespoon more melted butter. If your crumbs are too wet, add up to ½ cup more gingersnap crumbs.
- Dump the buttery gingersnaps into a 9-inch springform pan. Use your fingers to carefully and firmly press the crust about 1-inch up the sides of the pan. Leave the edge shaggy or use a thin knife along the top to create a more evenly straight edge. Use a flat-bottomed measuring cup to firmly pack the crumbs down into a layer on the bottom of the baking dish or pan.
- Bake the crust for 8-10 minutes before filling it, until dry, but not burned. When the crust comes out of the oven, immediately use a clean dry measuring cup to gently press the crust down into the bottom and against the sides of the pan. Let it cool completely before filling.
Pumpkin Cheesecake Filling
- Beat the cream cheese and sugars over medium-high speed in the bowl of a stand mixer or a large bowl with a hand mixer, until smooth and creamy, scraping down the sides a few times. Add the corn starch, spices, sour cream, vanilla, and salt, and beat on medium speed combined, scraping down the sides again.
- Add the eggs mixing on medium speed until just combined, scraping down the sides as you go. Be careful not to overmix the filling after you've added the eggs or you will incorporate too much air into the cheesecake, leading to potential cracks. Add the pumpkin puree and mix until almost combined. Use a silicone spatula to mix until completely smooth.
- Pour the filling into the cooled crust, give it a couple of taps on the counter to release any air bubbles, then use an offset spatula to smooth the top.
- Prepare a steaming pan by boiling about 2-quarts of water. Place 9x13 baking dish on the bottom rack of the preheated oven. Place the cheesecake on the middle rack of the oven and pour the boiling water into the 9x13 pan on the bottom rack. Quickly close the oven and bake for 50-60 minutes, checking for doneness around 45 minutes, to account for oven variation. If you tap the pan and the cheesecake ripples or sloshes, bake it longer. The entire cheesecake should jiggle as one piece almost like Jell-O, with an outer ring that is just ever so slightly more set, while the center wobbles more. For a creamier cheesecake, bake it for closer to 50 minutes, and for a more baked cheesecake, bake it closer to 60 minutes.
- When it's done baking, turn off the oven and open the door several inches. Let the cheesecake cool in the oven for an hour. Then transfer the cheesecake to the counter to cool for another hour.
- Once completely cool, use a thin knife around the outside edge to ensure the cheesecake is loosened from the pan, then release it from the springform pan. Then transfer the cheesecake to the fridge to chill for at least 4 hours or preferably overnight.
Whipped Cream Topping
- When ready to serve, prepare the whipped cream topping if desired. Whip the heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer or a medium bowl with an hand mixer just until soft peaks form, being careful not to over-whisk. Dollop or pipe the whipped cream over the entire cheesecake or serve individual slices with whipped cream.
- Serve chilled. To make clean slices, I recommend wiping off the knife, then placing it in warm water, and wiping dry before each cut.
Video
Notes
Graham Cracker Crust:
If you're unable to find gluten-free gingersnaps or you prefer a more classic flavor, you can use my gluten-free graham cracker crust for your pumpkin cheesecake! Pre-bake the crust in a 9-inch springform pan as instructed in the recipe. Once cool, prepare the pumpkin cheesecake filling.Cream Cheese:
Tub cream cheese will not work for this recipe. Instead, it's best to use block cream cheese for a thicker texture. Tub cream cheese tends to be softer and has more moisture, which makes cheesecake too runny.Avoiding cracks in your cheesecake
To minimize cracks, avoid overmixing the filling and be sure to cool the cheesecake slowly in the oven after baking.Help! Why is my gingersnap crust soggy?
Oh no! There are a few reasons why your gingersnap crust became soggy. Pumpkin cheesecake has moist moisture from the canned pumpkin. Therefore, it's important to always pre-bake the crust until it’s set to help it hold up against the higher moisture. It's also important to allow your crust to cool entirely before pouring in the filling. When the filling is poured onto a hot crust without allowing the crust to cool first, steam can build up, leading to a soggy texture. Finally, if there is too much butter in your crust mixture, it can become greasy and fail to firm up properly, resulting in a soggy texture. Every brand of gingersnap is a bit different, so be sure to use just enough butter to bind the crust ingredients together. Refrigerator: Before adding the whipped cream topping, cheesecake will keep well in the refrigerator for up to a week. If storing longer than the initial overnight chill, cover the cheesecake loosely with plastic wrap or foil to keep it from drying out. Wait to add the whipped cream topping until you're ready to serve to keep it from melting. Leftover slices can be kept in an airtight container in the fridge for up to a week. Note: After a couple of days, you may notice the crust begin to get softer from the moisture of the filling. Freezer: To freeze, place the cooled cheesecake (whole or sliced) on a baking sheet and freeze until firm. Once frozen, wrap it tightly in plastic wrap followed by aluminum foil, or store it in a freezer-safe container. It can be frozen for up to 2 months. When ready to serve, thaw overnight in the refrigerator. Add the whipped cream topping when ready to serve.