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Gluten Free Pumpkin Cheesecake

Rated as 4.06 out of 5 Stars

"When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!"
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3 h 55 m servings 317 cals
Original recipe yields 16 servings (1 10-inch cheesecake)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
  3. Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
  4. Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
  5. Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.


  • Cook's Note:
  • I have also made this with cooked, mashed yams or cooked, mashed winter squash, such as butternut or acorn. All are very good and work equally well.

Nutrition Facts

Per Serving: 317 calories; 22.3 g fat; 22.8 g carbohydrates; 8.4 g protein; 96 mg cholesterol; 361 mg sodium. Full nutrition

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Read all reviews 16
  1. 16 Ratings

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    Rated as 1 out of 5 Stars
Most helpful positive review

This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.

Most helpful critical review

I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.

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Most positive
Least positive

This cheesecake is surprisingly light and was a big hit at our family thanksgiving dinner.

Simply yumtastic!

I had to cook this recipe about 40 minutes longer than directed and it was still very soft too moist.

Everyone at work really liked this, but I felt it was ho-hum. I think the crust may be better if the almonds and almond meal were toasted first? The pumpkin spice flavor is very, very mild, so i...

This was really great - I used the last pumpkin from my garden from last fall. I needed to bake it about 1/2 hour longer. But well worth the wait.

It was delicious! I had pecans in my pantry so I used those instead of almonds and it was still yummy. I ended up baking it for 30 extra minutes because it wouldn't break in the center like the ...

I would not try this recipe again. Perhaps it is the large amount of sour cream it calls for, but my family found it quite disappointing.

I went gluten and used a standard graham cracker crust. It was light and delicious, although it did crack in the top even though I had a pan of water in the oven like it said.

I agree with others that it took longer to bake than it said. I kept adding 15 minutes at a time but it was in the oven more like 2 hours. I finally turn the oven off and left it for a bit. I...