Gluten Free Pumpkin and Cinnamon Cheesecake

GFreeFoodie's picture

May. 04, 2011

KC Pomering from G-Free Foodie makes a Pumpkin Cheesecake that everyone will love!


For crust
Gingersnap cookies 500 Gram
Unsalted butter 6 Ounce , melted
For filling
Cream cheese 32 Ounce , room temperature
Sugar 3⁄4 Cup (12 tbs)
Can pumpkin 15 Ounce
Eggs 5 Large
Cinnamon 1 1⁄2 Teaspoon , ground
Ginger 1⁄2 Teaspoon , ground
Nutmeg 1⁄4 Teaspoon , freshly grated
Cloves 1⁄4 Teaspoon , ground
Salt 1⁄2 Teaspoon
Vanilla extract 1 1⁄2 Tablespoon (Gluten Free)
Flour blend 2 Tablespoon (Gluten Free)



1. Preheat the oven to 350 degrees F.


2. For making crust – in a food processor jar, add in the cookies, and pulse until crumbly.

3. Stream in the butter, stopping occasionally to scrape down the sides.

4. Press the mixture into a 9-inch spring form pan with 3-inch sides. Bake the crust until golden brown, for 10 minutes.

5. Remove from the oven and let cool completely while preparing the filling.

6. For making Filling – In a large mixing bowl, add in the cream cheese and sugar; beat with an electric mixer until light and fluffy, for 3 minutes.

7. Add in the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add in the flour blend, beat until incorporated.

8. Wrap the sides and bottom of the spring form pan with heavy-duty aluminium foil. Pour in the filling into the pan and put it in a roasting pan. Pour in the hot water from the teakettle into the roasting pan, filling halfway up the sides of the spring form pan. Bake the cheese cake for 120 minutes.

9. Remove the cake from the water bath and let it cool on a wire rack.

10. Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for 4 hours.


11. Serve Pumpkin Cheesecake with vanilla ice cream and enjoy!

Recipe Summary

Difficulty Level: Easy
Preparation Time: 10 Minutes
Cook Time: 130 Minutes
Ready In: 140 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 768Calories from Fat 462

 % Daily Value*

Total Fat 52 g80.7%

Saturated Fat 28.34 g141.7%

Trans Fat 0 g

Cholesterol 242.1 mg

Sodium 755.6 mg31.48%

Total Carbohydrates 64 g21.4%

Dietary Fiber 2.91 g12%

Sugars 29.8 g

Protein 12 g24.3%

Vitamin A 166.3% Vitamin C 3.1%

Calcium 16.4% Iron 26%

*Based on a 2000 Calorie diet