Gluten-Free Pumpkin Swirl Cheesecake
This easy gluten-free pumpkin swirl cheesecake is the best fall dessert! A perfect mix of creamy cheesecake and pumpkin pie, it’s sure to be a hit at Thanksgiving!
Servings: 12 servings
Equipment
- 9-inch springform pan
- 2 pieces heavy duty foil large enough to cover the bottom and sides with one sheet
- Large roasting pan big enough to fit the springform pan
Ingredients
Graham Cracker Crust
- 2 cups gluten-free graham cracker crumbs or gluten-free crunchy gingersnap crumbs
- ¼ cup granulated sugar
- 6 tablespoon butter
Cheesecake Filling
- 24 ounces cream cheese 3(8-ounce) packages, softened
- 1-½ cups granulated sugar
- 3 tablespoons cornstarch can be omitted if needed
- ½ cup sour cream
- 3 large eggs
- 1 Tablespoon vanilla extract
Pumpkin Filling
- 15 ounces pumpkin puree
- 1-½ teaspoon ground cinnamon
- 1-½ teaspoon pumpkin pie spice
- fresh whipped cream, caramel sauce, and roasted pepitas optional for garnish
Instructions
For the Crust:
- Preheat oven to 350°F and line a 9-inch springform pan with parchment paper. Spray pan with non-stick spray.
- Combine the gluten-free graham cracker crumbs and ¼ cup sugar, then stir in the melted butter.
- Press the mixture evenly into the prepared pan and bake for 10 minutes.
- Remove the crust from the oven and let it cool slightly while preparing the filling. Reduce oven temperature to 250°F.
Make the Cheesecake Filling:
- Blend the softened cream cheese, sugar, and cornstarch until smooth.
- Add sour cream, eggs one at a time, and vanilla extract—mixing after each addition just until combined.
- In a separate bowl, mix pumpkin puree with cinnamon and pumpkin pie spice.
- Stir 2 cups of the cheesecake mixture into the pumpkin mixture until smooth.
Assemble the Cheesecake:
- Wrap the cooled springform pan in two layers of heavy-duty foil, making sure it’s tightly sealed around the bottom and up the sides without gaps or holes.
- Place alternating dollops of the plain and pumpkin cheesecake mixtures onto the crust.
- Swirl the mixtures with a spatula or knife, being careful not to disturb the crust.
Bake the Cheesecake:
- Bring a large pot of water to a boil.
- Place the foil-wrapped pan into a large roasting pan. Pour enough boiling water to reach halfway up the sides of the springform pan, taking care not to get it into the cheesecake.
- Carefully transfer the roasting pan to the oven. Bake at 250°F for 1-½ to 2 hours, until the edges are set but the center is still slightly jiggly.
- Turn off the oven and leave the cheesecake inside to cool for 1 hour.
- Refrigerate for 4-6 hours or overnight before removing the cake from the springform pan. Keep cake chilled until ready to serve. Garnish with whipped cream, caramel sauce, and roasted pepitas if desired.
Notes
- 11/23/24: Edited to add cornstarch to list of ingredients. It helps to thicken the filling allowing it to set more firmly. Can be omitted but the cheesecake may have a softer texture.
- This cake takes a while to make and is broken down into several steps. Be sure to read the instructions and plan ahead for the timing.
- Make sure your cream cheese is very soft to avoid lumps. It is also helpful if the sour cream and eggs are room temperature.
- Be sure to follow all of the baking and cooling steps. The gradual cooling process is will finish the baking process and prevent cracks.
