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gluten free pumpkin pie cheesecake
Gluten Free Pumpkin Pie Cheesecake
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins

Gluten Free Pumpkin Pie Cheesecake really is the best of both worlds. It has the creamy, sweet, and rich texture you'd expect from a cheesecake, with all of the cinnamon, nutmeg, and pumpkin flavor of a pumpkin pie. It's also has a gluten free graham cracker crust, and is incredibly easy to make!

Servings: 12 servings
Author: DishingDelish.com
Graham Cracker Crust
  • 1 1/2 cups gluten free graham crackers finely ground
  • 1/3 cup white sugar
  • 6 tbsp unsalted butter melted
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 3 8 oz packages cream cheese softened
  • 3/4 cup white sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 3/4 cup pumpkin puree
  • 1/2 tbsp pumpkin pie spice
Graham Cracker Crust
  1. Mix all ingredients together until well combined (all of the graham cracker should look wet). 

  2. Grease a 9-inch pie pan. Press graham cracker crust into pan, and up along each side evenly. 

  3. Bake at 375°F for 5-10 minutes, or until golden brown. Remove and let cool.

  1. Cream together cream cheese, sugar, and vanilla extract. While still mixing, add one egg at a time until all are added and mixed in. 

  2. Separate filling into two equal parts. Pour one part into pie pan over graham cracker crust, smoothing evenly with a spatula. 

  3. Take remaining filling and add pumpkin and pumpkin pie spice, mix well. Pour remaining into pie pan, smoothing with a spatula. 

  4. Bake at 375°F for 30-35 minutes, or until almost done in center. Remove from oven and allow to cool. Refrigerate 2-3 hours before serving. 

Recipe Notes

*Make graham crackers into finely ground by using a food processor