Ingredients
Gluten-Free Crust:
- 1 cup coconut flour - see it here
- ¼ cup arrowroot powder - or tapioca starch
- ¼ cup brown sugar - or sugar-free alternative like monk fruit
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ cup milk
Graham Cracker Crust:
- 14 oz graham cracker crumbs
- 1 tsp cinnamon
- ¾ cup melted unsalted butter
- ¼ tsp salt
Pumpkin Cream Cheese Filling:
- 8 oz cream cheese - softened and room temperature
- ¾ cup white granulated sugar - or sugar-free alternative like monk fruit
- 1 Tbsp vanilla extract
- 2 cups pumpkin puree - about 1 can or 15 oz.
- 2 tsp cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ¼ tsp ground allspice
- 3 eggs - beaten
Topping:
- Canned whipping cream - (optional)
Instructions
Make The Crust:
- Add graham crumbs, cinnamon, melted unsalted butter, and salt to a large bowl. Mix thoroughly.
- Pour the crust into a springform pan. Press firmly into an even layer with fingertips. Set aside for now.
Pumpkin Cheesecake Filling:
- Using a hand mixer, cream the room temperature cream cheese until there are no more big lumps.
- Add the sugar and vanilla extract and mix again.
- Add in the pumpkin puree, cinnamon and spices. Mix again.
- Now add one egg at a time and mix it thoroughly. Repeat with the other two eggs.
- Tip: add the pan to a baking sheet lined with parchment. Pour the filling into the pan, on top of the crust. Give it a wiggle to smooth it out. Bake for 60 minutes. The center will be jiggly and top will be golden brown. Let cool completely for at least 1 hour, then place in the fridge to chill overnight.
- Remove the springform edge from the pan.
- Slice the cheesecake with a sharp knife to break through the crust. Use a pie server to scoop onto plates and top with whipping cream. Chill in fridge until you're ready to serve.
Recipe Notes:
Storage: This pumpkin cheesecake will keep in an airtight container in the fridge for 3-4 days.
- Be sure to use canned pumpkin puree and not canned pumpkin pie filling. Puree is pure pumpkin while filling has extra ingredients added and will change the consistency of the cheesecake.
- Let the cream cheese sit at room temperature for a few hours before making this recipe. It should be nice and soft. Cold cream cheese will create little lumps.
- Spray the springform pan with nonstick cooking spray before adding the crust. This will ensure that it’s easier to cut and serve.
- After baking, the cheesecake needs to cool then chill completely overnight in the fridge for the best results. Plan to make this dessert in advance so that you don’t skip this step.
Nutrition Info
Calories: 285kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 261mg | Potassium: 196mg | Fiber: 5g | Sugar: 5g | Vitamin A: 7194IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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