Gluten-Free Pumpkin Cheesecake

The best classic gluten-free pumpkin cheesecake with a buttery graham cracker crust. It's rich, smooth, pumpkin spiced, and made with healthier ingredients like Greek yogurt and pumpkin puree. The perfect Holiday dessert!

5 from 4 votes

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Prep Time 10

Cook Time 1

Total Time 1 10

Serving servings

Ingredients

Graham Cracker Crust:

1 ½ cups graham cracker crumbs, gluten-free (about 10 sheets)
5 tbsp salted butter, melted

Pumpkin Cheesecake:

16 oz cream cheese, room temperature (regular or low fat if desired)
1 ¼ cup plain or vanilla Greek yogurt, room temperature
⅔ cup canned pumpkin puree, not pumpkin pie filling!
⅔ cup granulated sugar
2 eggs + 1 yolk, room temperature
1 tsp vanilla extract
1 tbsp pumpkin pie spice, (yes Tablespoon)
1 tbsp arrowroot starch, or cornstarch or tapioca flour

Instructions

Preheat oven to 350ºF and grease a 9” springform pan (I like using butter). Now, wrap the bottom and sides of the springform pan in 2 layers of large pieces of aluminum foil. Set it to the side. A water bath will give you the perfect cheesecake without cracks - I recommend using it!
Add the graham crackers to a food processor and pulse until they are crumbs. Add in melted butter and pulse until combined. You can also use a plastic bag and pound with a rolling pin until they are crumbs, then mix the crumbs and melted butter in a bowl.
Add to the bottom of the springform pan, and use your fingers or the back of a measuring cup to flatten it into an even layer. Bake for 8 - 10 minutes. Then, let it cool for 5 – 10 minutes while you make the filling.
Reduce the oven temperature to 325ºF. Set a kettle of water to boil.
While the crust cools, add cream cheese to a large mixing bowl and beat with a handheld electric mixer until smooth for about 1 - 2 minutes. Add greek yogurt, pumpkin puree, sugar, eggs, egg yolk, vanilla extract, pumpkin spice, and arrowroot powder. On the lowest setting, mix again until smooth for 30 – 60 seconds. Scape the sides of the bowl as needed. Do not overbeat, but it must be smooth.
Add the cheesecake pan inside a large roasting pan. Then pour the cheesecake filling onto the cooled crust and use a spatula to smooth out the top.
Pour the boiling water into the large roasting pan until the water is halfway up the sides of the pan. Bake at 325ºF for 45 - 55 minutes or until the filling is just set – it should jiggle slightly (like jello) but look firm and set.
Turn the oven off, open the door, and allow the cheesecake to cool in the oven for about 1 hour in the water bath before transferring it to the fridge. Chill for at least 4 hours or overnight.
Keep cheesecake chilled before serving, top with whipped topping dollops, and enjoy!

Notes

Greek Yogurt: 0%, 2%, or 5% work. I like using 2% for a creamy texture.

Water Bath: I highly recommend using a water bath so that your cheesecake is smooth, creamy, and has no cracks. A water bath helps bake the cheesecake slowly, and the steam from the hot water prevents dry cracks.

Pumpkin Pie Spice: You can easily make your own pumpkin pie spice by mixing together 3 teaspoons of cinnamon, 2 teaspoons of ginger, 1 teaspoon of ground cloves, and 1 teaspoon of nutmeg. Then, simply measure out to the correct amount you need for the recipe.

Freezing: If you are freezing the cheesecake straight after baking, you don’t need to chill it in the fridge. Simply let it cool in the oven for an hour, remove the outer rim from the springform pan (leave the bottom on, or else it will fall apart), and wrap it in a few layers of plastic wrap and one layer of aluminum foil. You can freeze it for up to 3 months without any toppings or whipped cream. When you are ready to enjoy, thaw overnight in the refrigerator.

Storing: For best results, cover the cheesecake in plastic wrap or aluminum foil and store it in the fridge for up to 5 days.

Nutrition

Course Dessert

Cuisine American

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