This homemade Pumpkin Cheesecake Recipe is gluten-free! A layer of vanilla cheesecake, a layer of spiced pumpkin cheesecake, and a pinch of whipped cream make this super simple pumpkin cheesecake! It’s a holiday dessert favorite around here!
Thank you MI-DEL for sponsoring this post.
On a scale of 1-12, how ready are you for Thanksgiving?
I’m SO ready, guys. It’s kind of my favorite day (not just because food is involved, but…that definitely is a perk.) It’s the unofficial (but official in my book) start to the Christmas season, and I can’t think of a more fitting way to mark the beginning of the most wonderful time of the year.
Technically, we’re celebrating Thanksgiving on Friday, so Thursday (aka the actual Thanksgiving) will be spent prepping for the big day while watching an onslaught of Christmas movies.
(As the self-proclaimed Christmas-and-food-a-holic, does it even get any better?!)
Of course, no matter how prepared I think I am, I’m sure I’ll either make a menu change, or realize I completely forgot a key ingredient and will have to improvise (even though I actually printed out a spreadsheet of my Thanksgiving grocery list–nerd alert.)
So, if you’re like me (or just got a call that a friend or family member–who is gluten free–is coming to dinner), and need a last minute dessert (gluten free dessert at that!), this Pumpkin Cheesecake Recipe is for you!
It takes only a few ingredients, has minimal prep work involved, and tastes ah-mazing!
Or, save this recipe for your next holiday party! Cheesecake is a win no matter what.
All right, so let’s talk cheesecake. Not only is cheesecake probably my all-time favorite dessert, I am a huge fan of this pumpkin version (I mean, that’s probably goes without saying, but…my excitement over this recipe knows no bounds.)
It’s rich, creamy, and don’t throw things at me for saying it, but, it’s pretty dreamy.
Now, there are a couple people in my family who are gluten free, so having an easy gluten free dessert on hand is super helpful for big meals like Thanksgiving. Plus, the cheesecake filling itself is gluten free, so this is such a simple and hassle-free holiday dessert.
However, this dessert totally works for non-gluten free friends and family as well. I know there can often be a stigma to how gluten free desserts taste, but let me tell you, this is superb (I’m vowing to use this word more often, because, let’s just take a moment to recognize how fun it rolls off the tongue.)
Let’s talk crust.
Graham cracker crusts are pretty much everything in my book, and this MI-DEL Graham Style Pie Crust is top-notch. MI-DEL Pie Crusts are 30 grams thicker than other brands, which yields a more flavorful pie crust to this Pumpkin Cheesecake (or any pie recipe you make with MI-DEL Pie Crusts.)
Also, while this crust is gluten free, it is also non-GMO project verified, Kosher Parve, and free from 8 common allergens (peanuts, tree nuts, wheat, soy, dairy, eggs, fish and shellfish.) Plus, MI-DEL pie crusts are made with just a few ingredients (all of which you can pronounce! Winning.)
And, lastly, you can use this crust for both baked pies and no-bake pies.
See? This crust is awesome.
This recipe is based off the cheesecake recipe my mom made all of the time when we were kids. It’s incredibly rich and creamy (I know, I already mentioned this, but it’s worth saying it twice 😉), and to me, it’s the best cheesecake recipe I’ve ever had. What can I say, Mom knows best, right?
This cheesecake is layered, but the filling is all made in just one bowl. Cream cheese, sugar, eggs, vanilla extract, pumpkin puree, and pumpkin pie spices are all it takes to make the filling of this pumpkin cheesecake.
You pour the filling into the MI-DEL pie crust, bake it for about 25-30 minutes, and finally, let it cool.
See? Easy peasy.
A last minute dessert that takes very little time but tastes fantastic.
By the way, I’m thankful for you all! My heart is just bursting with gratitude towards all of you! ❤️
- 1 MI-DEL Graham Style Pie Crust (or a homemade version)
- 2 8oz packages cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 1/4 tsp allspice
- Whipped Cream
Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
Using a hand mixer or a standing mixer, beat your cream cheese until light and fluffy, about 1 minute or so. Add in the sugar, and beat until combined.
Add in the eggs, one at a time, beating well after each addition.
Mix in vanilla extract.
Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
To the remaining batter, add in pumpkin puree, pumpkin pie spice, cinnamon, and allspice, and mix until combined. Pour the rest of the cheesecake filling into the pie crust.
Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
*Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
Serve with whipped cream, if desired.
*When the cheesecake is done, I turn the oven off, open the oven door, and allow the cheesecake to cool inside of the oven for about 15-20 minutes (then I allow it to cool on the counter 'til it comes to room temperature.) Allowing it to cool in the oven for a little bit helps to prevent cracks in the cheesecake, as it helps the cheesecake gradually come down in temperature.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.