Easy Gluten & Dairy Free Pumpkin Cheesecake

You can thank my momma because fall baking just got even better! For every gluten AND dairy free recipe on my page, she is the inspiration! She was craving a rich, creamy cheesecake made without gluten or dairy and I knew I could make it happen. My Gluten & Dairy Free Pumpkin Cheesecake is the ultimate seasonal treat. Made with a gluten-free graham cracker crust and a luscious dairy-free pumpkin-spiced filling, it delivers all the cozy flavors of autumn in every bite. Perfect for Thanksgiving, Friendsgiving, or any cool-weather celebration, this recipe proves you don’t have to compromise on texture or taste to enjoy homemade dessert magic. Whether you’re serving gluten-free guests or just embracing pumpkin season, this cheesecake is sure to be a crowd-pleaser!

Prep Time: 15 minutes

Cook Time: 45 minutes

Serves: 10

Ingredients:

For the crust:

2 cups Gluten Free Graham Crackers, crushed

6 tbsp Plant Based Butter

¼ cup Granulated White Sugar

For the filling:

24 oz Dairy Free Cream Cheese (I used Kite Hill)

3 Eggs

1 tsp Vanilla

1 cup Granulated White Sugar

½ Cup Pumpkin Puree

2 tsp Pumpkin Pie Spice

Instructions:

1. Preheat your oven to 325F.

2. Crush your graham crackers and combine with butter & sugar and press into a crust in the bottom of a 9 inch springform pan.

3. Use a hand mixer to combine dairy free cream cheese, eggs, vanilla, and sugar until it is light and fluffy. Divide the batter into two bowls.

4. In one of the bowls, add in your pumpkin puree and pumpkin pie spice.

5. I chose to do one layer of the plain cheesecake mixture and then top it with the pumpkin. I saved some of the plain mixture to dollop on top and then make the little swirls! Feel free to be creative and layer however you’d like!

6. Bake for 45 minutes or until the center no longer jiggles.

Check out the previous installments of my Pumpkin Season Series here:

• Pumpkin Spice Pancakes

• Pumpkin Cinnamon Chip Scones

• Black Pepper & Goat Cheese Pumpkin Pasta