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5 from 1 vote
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 that is a holiday dessert favorite!
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Pumpkin Cheesecake Recipe
Prep Time
15 mins
Cook Time
30 mins
Chilling Time
4 hrs
Total Time
45 mins
 
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!
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake
Servings: 10 slices
Author: Michelle
Ingredients
Cheesecake
  • 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
Topping
  • Whipped Cream
Instructions
  1. Preheat oven to 350 degrees, and set your MI-DEL Graham Style Pie Crust aside.
  2. 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.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. Mix in vanilla extract.
  5. Pour about 1 1/2 cups of the filling into the bottom of the pie crust. Set pie aside.
  6. 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.
  7. Bake cheesecake for 25-30 minutes, or until the cheesecake just slightly jiggles in the center when moved.
  8. *Allow cheesecake to cool to room temperature before chilling in the fridge for at least 3 hours.
  9. Serve with whipped cream, if desired.
  10. Enjoy
Recipe Notes

*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.