Tis the season for all the pumpkin desserts! It’s finally starting to feel like fall in Oklahoma and it is glorious. We have been given the “green light” to set out the pumpkins and mums, and make an over abundance of all the pumpkin baked goods, ushering that beautiful pumpkin season! And this pumpkin cheesecake recipe is a must make this fall and holiday season, whether to 

Why You Will Love This Recipe:

If fall had a flavor, this would be it. This Gluten-Free Pumpkin Cheesecake brings together everything we love about the season — cozy spices, creamy pumpkin, and a buttery graham cracker crust — all in one irresistible dessert. It’s rich, silky, and perfectly spiced without being overly sweet.

The texture is pure perfection: smooth and velvety from the cream cheese and sour cream, with just enough structure from the arrowroot to hold its shape when sliced. And because it’s gluten-free, it’s the kind of dessert everyone can enjoy — even those who don’t typically eat gluten-free won’t know the difference.

Whether you’re serving it for Thanksgiving, a cozy fall dinner party, or just a crisp weekend treat, this cheesecake is a showstopper. It’s impressive yet simple, comforting yet elegant — and it tastes even better the next day (if it lasts that long!).

Make it ahead, chill overnight, and serve with a swirl of whipped cream or a drizzle of maple syrup — it’s pure autumn bliss in every bite.

Ingredients:

Graham Cracker Crust

• 2 cups (280g) gluten-free graham cracker crumbs – Use a finely crushed, buttery-style gluten-free graham cracker brand like Kinnikinnick or Schar for the best texture. Crush by hand or pulse in a food processor.
• 3 tablespoons light brown sugar, packed – Adds sweetness and helps bind the crust while giving it a warm, molasses flavor.
• Dash of pure vanilla extract – Enhances the cozy, dessert flavor and complements the pumpkin filling.
• Pinch of salt – Balances the sweetness and brings out the buttery flavor of the crust.
• 1/2 cup (1 stick) salted butter, melted – Acts as the binder for the crumbs and gives the crust that rich, toasty taste once baked.

Tip: If your crust mixture feels too dry, add 1–2 teaspoons of extra melted butter until it holds together when pressed between your fingers.

Pumpkin Cheesecake Filling

• (3) 8 oz bricks full-fat Philadelphia cream cheese, room temperature – Use full-fat for the creamiest, smoothest cheesecake texture. Make sure it’s softened to avoid lumps when mixing.
• 3/4 cup (200g) light brown sugar, packed – Adds depth of flavor and a subtle caramel undertone that pairs beautifully with pumpkin.
• 1 tablespoon pure vanilla extract – Provides warmth and aroma that complements the fall spices.
• 2 tablespoons arrowroot starch (or cornstarch) – Helps the cheesecake set without cracking and gives it a silky, cohesive texture.
• 1/2 teaspoon salt – Balances the sweetness and enhances the spice notes.
• 1 1/2 teaspoons ground cinnamon – The star spice for that cozy fall flavor.
• 1/2 teaspoon ground ginger – Adds gentle heat and brightness.
• 1/4 teaspoon ground nutmeg – For a subtle nuttiness and warmth.
• 1/4 teaspoon ground cloves – Just enough to deepen the spice blend without overpowering the other flavors.
• 1/4 cup full-fat sour cream – Adds tang and creaminess to balance the richness of the cream cheese.
• 1/4 cup pure maple syrup – Adds natural sweetness and moisture with a hint of fall flavor.
• 4 large eggs, room temperature – Bind the cheesecake while keeping it rich and smooth. Room-temperature eggs mix more evenly and prevent curdling.
• (1) 15 oz can pumpkin purée (not pumpkin pie filling) – Use 100% pure pumpkin for a natural flavor and creamy texture. Libby’s or Farmer’s Market brand works beautifully.

Tip: For extra creaminess, lightly blot the pumpkin puree with a paper towel to remove some of the moisture before mixing—it helps the cheesecake set perfectly without becoming watery.

Instructions

Make the Crust

• Crush the crackers: Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. Stop and scrape the sides of the bowl to ensure even grinding.
  No food processor? Place the crackers in a sturdy zip-top bag, press out the air, and crush them with a rolling pin until fine. You’ll need about 1¾–2 cups of crumbs once crushed.
• Combine the dry ingredients: Transfer the crumbs to a medium mixing bowl. Add 3 tablespoons of packed light brown sugar and a pinch of salt, then whisk or stir until evenly distributed. The sugar adds sweetness while helping the crust set.
• Add butter and vanilla: Pour in ½ cup (1 stick) of melted salted butter and a splash of vanilla extract. Stir gently with a fork or rubber spatula until all crumbs are evenly moistened and the mixture resembles wet sand. The texture should clump easily when pressed between your fingers—if it’s too dry, drizzle in an extra teaspoon or two of melted butter.
• Form the crust: Pour the crumb mixture into a 9-inch springform pan (you can also use a glass or ceramic pie dish). Use the bottom of a flat measuring cup or glass to press the mixture evenly across the bottom and slightly up the sides of the pan. Take your time to compact the crust firmly—this helps it stay together after baking or chilling.
• Bake or chill the crust:
  For a baked crust: Preheat the oven to 350°F (175°C) and bake in spring form pan for 8–10 minutes, or until the edges turn slightly golden and the crust smells toasty. Cool completely before filling.

Baker’s Tip: A baked crust gives a sturdier base and adds delicious, buttery depth to your cheesecake—I highly recommend baking it!

Make the Pumpkin Cheesecake

• Preheat the oven: Set your oven to 325°F (163°C). Place a rack in the center position and have a loaf pan or small casserole dish ready—you’ll use it to create steam during baking, which helps prevent cracks.
• Beat the cream cheese: In the large bowl of a stand mixer fitted with the paddle attachment, beat three bricks (24 oz) of softened full-fat cream cheese and ¾ cup of packed light brown sugar on medium speed for about 5 minutes, or until smooth, creamy, and lump-free. Stop once or twice to scrape down the sides of the bowl to ensure an even texture. The goal is a light and fluffy mixture.
• Mix the pumpkin filling: In a separate large mixing bowl, whisk together 1 can (15 oz) pumpkin puree, 4 large eggs (room temp), ¼ cup sour cream, 2 tablespoons arrowroot starch, ¼ cup maple syrup, 1 tablespoon vanilla extract, 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until fully combined and smooth.
• Combine the mixtures: Add the pumpkin mixture to the beaten cream cheese in two additions, mixing on low speed until just combined. Scrape the bowl as needed. Don’t overmix—this can introduce too much air and cause cracks during baking.
• Prepare to bake: Pour the smooth filling into the cooled graham cracker crust. Gently tap the pan on the counter a few times to release any air bubbles.
• Create a steam bath: Place your loaf pan half-filled with hot water on the lower rack of your oven (beneath the cheesecake). This moisture helps the cheesecake bake gently and prevents cracking without needing a full water bath.
• Bake: Bake at 325°F for 50–60 minutes, or until the edges look set but the center still has a slight wobble (about 3 inches in the middle should jiggle slightly when gently nudged).
• Cool gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside for 30 minutes to finish setting slowly. This step helps prevent sudden temperature changes that can cause cracks.
• Chill and set: Remove from the oven and run a thin knife around the edge of the pan to release the cheesecake from the sides (this prevents tension cracks). Allow it to cool at room temperature for about 2 hours, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
• Serve: Once chilled, release the springform pan ring and carefully transfer the cheesecake to a serving platter. Slice with a sharp knife (wiping clean between cuts for neat slices).
  Optional toppings: A dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup makes it extra special.

Helpful Hints for the Perfect Pumpkin Cheesecake

• Room temperature ingredients are key: Make sure your cream cheese, eggs, and sour cream are all at room temp before mixing. This ensures a silky-smooth texture without lumps.
• Don’t overmix the batter: Once you add the eggs, mix on low speed and only until combined. Overmixing adds air, which can cause cracks as the cheesecake bakes and cools.
• Steam = no cracks: The pan of hot water in the oven is your secret weapon. It adds moisture to the air, helping the cheesecake bake evenly and stay creamy.
• Check doneness with a wobble test: The edges should look set, but the center should still jiggle slightly when the pan is nudged. It will finish setting as it cools.
• Cool it slowly: After baking, don’t rush the cooling process. The gradual cooldown inside the oven (with the door cracked open) helps prevent surface cracks and keeps the texture creamy.
• Chill overnight if possible: Cheesecake needs time to set and develop that dense, creamy texture. Overnight chilling makes for perfect, clean slices and enhanced flavor.
• Slice cleanly: Run your knife under hot water and wipe clean between each cut for those beautiful bakery-style slices.

Perfect Pairings

• Whipped Cream & Maple Drizzle: Top each slice with a dollop of lightly sweetened whipped cream and a drizzle of pure maple syrup for an elegant finish.
• Candied Pecans: Sprinkle over the top for crunch and a caramel-like bite that complements the pumpkin spice flavors.
• Caramel Sauce: A warm drizzle of homemade or store-bought caramel sauce makes each bite extra indulgent.
• Cinnamon Sugar Dust: A light dusting of cinnamon sugar or pumpkin pie spice over whipped cream adds a festive touch.
• Espresso or Coffee: The bitterness of coffee perfectly balances the sweet, creamy richness of the cheesecake—especially with a touch of cinnamon on top.
• Chai Latte or Hot Apple Cider: The warm spices in these drinks pair beautifully with the fall flavors of pumpkin and maple.

Nutritional Value:

Based on 12 slices.

Calories: ~395
Total Fat: 29g
Saturated Fat: 17g
Cholesterol: 150mg
Sodium: 325mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Total Sugars: 21g
Protein: 7g

Check out the recipe card below for the full recipe of this easy gluten-free pumpkin cheesecake!

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Gluten-Free Pumpkin Cheesecake | Perfect Fall Dessert

If fall had a flavor, this would be it. This Gluten-Free Pumpkin Cheesecake brings together everything we love about the season — cozy spices, creamy pumpkin, and a buttery graham cracker crust — all in one irresistible dessert. It’s rich, silky, and perfectly spiced without being overly sweet.

Print Recipe

Prep Time:15 minutes mins

Cook Time:1 hour hr

Chill Time:4 hours hrs

Ingredients

For the Crust

• 2 cups gluten-free graham cracker crumbs
• 3 tablespoons light brown sugar
• Pinch of salt
• 1/2 cup 1 stick salted butter, melted
• Dash of pure vanilla extract

For the Cheesecake

• 3 8 oz bricks full-fat cream cheese, room temperature
• 3/4 cup brown sugar, packed
• 1 tablespoon pure vanilla extract
• 2 tablespoons arrowroot starch or cornstarch
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup full-fat sour cream
• 1/4 cup pure maple syrup
• 4 large eggs room temperature
• 1 15 oz can pumpkin purée

Instructions

For the Crust

• Crush the crackers: Using a food processor, pulse about 10 whole gluten-free graham crackers until the crumbs resemble a fine, sand-like texture. Stop and scrape the sides of the bowl to ensure even grinding.
• No food processor? Place the crackers in a sturdy zip-top bag, press out the air, and crush them with a rolling pin until fine. You’ll need about 1¾–2 cups of crumbs once crushed.
• Combine the dry ingredients: Transfer the crumbs to a medium mixing bowl. Add 3 tablespoons of packed light brown sugar and a pinch of salt, then whisk or stir until evenly distributed. The sugar adds sweetness while helping the crust set.
• Add butter and vanilla: Pour in ½ cup (1 stick) of melted salted butter and a splash of vanilla extract. Stir gently with a fork or rubber spatula until all crumbs are evenly moistened and the mixture resembles wet sand. The texture should clump easily when pressed between your fingers—if it’s too dry, drizzle in an extra teaspoon or two of melted butter.
• Form the crust: Pour the crumb mixture into a 9-inch springform pan (you can also use a glass or ceramic pie dish). Use the bottom of a flat measuring cup or glass to press the mixture evenly across the bottom and slightly up the sides of the pan. Take your time to compact the crust firmly—this helps it stay together after baking or chilling.
• For a baked crust: Preheat the oven to 350°F (175°C) and bake in spring form pan for 8–10 minutes, or until the edges turn slightly golden and the crust smells toasty. Cool completely before filling.

For the Filling

• Preheat the oven: Set your oven to 325°F (163°C). Place a rack in the center position and have a loaf pan or small casserole dish ready—you’ll use it to create steam during baking, which helps prevent cracks.
• Beat the cream cheese: In the large bowl of a stand mixer fitted with the paddle attachment, beat three bricks (24 oz) of softened full-fat cream cheese and ¾ cup of packed light brown sugar on medium speed for about 5 minutes, or until smooth, creamy, and lump-free. Stop once or twice to scrape down the sides of the bowl to ensure an even texture. The goal is a light and fluffy mixture.
• Mix the pumpkin filling: In a separate large mixing bowl, whisk together 1 can (15 oz) pumpkin puree, 4 large eggs (room temp), ¼ cup sour cream, 2 tablespoons arrowroot starch, ¼ cup maple syrup, 1 tablespoon vanilla extract, 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon salt. Whisk until fully combined and smooth.
• Combine the mixtures: Add the pumpkin mixture to the beaten cream cheese in two additions, mixing on low speed until just combined. Scrape the bowl as needed. Don’t overmix—this can introduce too much air and cause cracks during baking.
• Prepare to bake: Pour the smooth filling into the cooled graham cracker crust. Gently tap the pan on the counter a few times to release any air bubbles.
• Create a steam bath: Place your loaf pan half-filled with hot water on the lower rack of your oven (beneath the cheesecake). This moisture helps the cheesecake bake gently and prevents cracking without needing a full water bath.
• Bake: Bake at 325°F for 50–60 minutes, or until the edges look set but the center still has a slight wobble (about 3 inches in the middle should jiggle slightly when gently nudged).
• Cool gradually: Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake rest inside for 30 minutes to finish setting slowly. This step helps prevent sudden temperature changes that can cause cracks.
• Chill and set: Remove from the oven and run a thin knife around the edge of the pan to release the cheesecake from the sides (this prevents tension cracks). Allow it to cool at room temperature for about 2 hours, then cover with plastic wrap and refrigerate for at least 4 hours or overnight to fully set and develop flavor.
• Serve: Once chilled, release the springform pan ring and carefully transfer the cheesecake to a serving platter. Slice with a sharp knife (wiping clean between cuts for neat slices).
• Optional toppings: A dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of maple syrup makes it extra special.

Servings: 12