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Gluten-Free Pumpkin Cheesecake with Gingersnap Pecan Crust Recipe

Pumpkin cheesecake with gingersnap crust. Photo: Finecooking.com

With a season-change on its way, I’m reminded of one of the best things about fall…pumpkin! People will try anything to make their favorite desserts, appetizers, snacks and meals with pumpkin during the fall, but with a gluten allergy or Celiac Disease, enjoying pumpkin pies pumpkin roll, pumpkin muffins, pumpkin soup and pumpkin bread is difficult. The first holiday season after I was diagnosed with Celiac Disease, I went without most things at the table. Sticking to the mashed potatoes, and veggies was tough, but what I found even more difficult was watching the dessert plates get passed back and forth…while I had a yogurt. Determined to make the most of holidays from then on, I tried to make my favorite recipes gluten free. Below is a recipe for pumpkin cheesecake with gingersnap pecan crust. I used Cup 4 Cup flour to replace regular all-purpose flour, and Pamela’s gingersnap cookies to replace the regular gingersnaps. Make sure to check the ingredients for your canned pumpkin. Enjoy!


  • 1 1/2 C. crushed gingersnap cookies
  • 1/2 C. finely chopped pecans
  • 1/3 C. butter, melted
  • 4 (8-oz.) pkgs. cream cheese, softened
  • 1 1/4 C. sugar
  • 3 T. Cup 4 Cup flour
  • 1 C. canned pumpkin
  • 2 T. pumpkin pie spice
  • 1 T. vanilla
  • 1/2 t. salt
  • 4 large eggs, room temperature



  • Preheat oven to 350 degrees, make sure rack is in the center position.
  • In a medium bowl, mix together crushed gingernsnaps, pecans and butter until moistened.
  • Press firmly into the bottom of a 9-inch, nonstick springform pan.
  • Bake the crust at 350 for 10 to 12 minutes.
  • Cream together sugar and cream cheese with an electric mixer on low speed until smooth.
  • add in the flour, one tablespoon at a time until well blended.
  • Add pumpkin and pumpkin pie spice, vanilla and salt. mix until smooth.
  • Add eggs, one at a time, blending each thoroughly before adding the next one.
  • Place springform pan onto a rimmed baking sheet and pour the pie filling into the pan.
  • Smooth over the top to make sure there are no air bubbles.
  • Reduce the oven’s heat to 300, and bake for 45 minutes – make sure you do not open the oven door while the cheesecake is n the oven.
  • After 45 minutes, turn off the oven and leave the cheesecake in for two more hours – again, don’t open the oven.
  • Cool completely, then place in the refrigerator until firm – at least 4 hours.
  • When firm, remove the springform pan, slice and serve.

About Natalie Pronio

Natalie Pronio
  • Kara Laidlaw says:

    Hi, this sounds absolutely delicious & I’ll be making this as soon as I buy a springform pan, lol! Just one question: how much vanilla to use? It’s mentioned in the recipe itself but not in the ingredients list. Maybe 1 tsp? Thank you! :?)

    • Natalie Pronio Natalie Pronio says:

      Hi Kara! Sorry for missing that ingredient! It’s 1 tablespoon of vanilla. Let me know how this turns out for you! Enjoy!! :)

  • Glenda says:

    Love pumpkin pies so I want to make your recipe. However, I have never heard of Cup 4 Cup flour. Is it possible to use another pre-mixed flour product? Thank you!

  • Allison Dufresne says:

    Is it really FOUR packages of 8oz cream cheese required for this recipe?

  • Dolores says:

    I never heard of cup 4 cup flour. Would you use ap flour or cake flour?

  • Natalie Pronio Natalie Pronio says:

    Hi Glenda – all-purpose GF flour works just fine! I just like to use cup-4-cup when I’m baking :)

  • Loribeth says:

    Hi, “3 T. Cup 4 Cup flour” What does that mean? 3 Tablespoons plus 4 cups? Please explain. Can I use coconut sugar? Thank you. :-)

  • x

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