Treatment Guide

Gluten-Free Pumpkin Cheesecake with Gingersnap Pecan Crust Recipe

Pumpkin cheesecake with gingersnap crust. Photo:

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

Avatar photo


  1. 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! :?)

    • Avatar photo

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

  2. 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!

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

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

  5. Avatar photo

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

  6. 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. :-)

Leave a Reply

Your email address will not be published. Required fields are marked *



Check Also

Gluten Free Macaroni and Cheese Recipe

If you think being on a gluten free diet means never eating some of your ...

Gluten-Free French Toast Recipe

What makes this gluten-free french toast recipe so delicious is gluten-free breakfast bread, a moist, ...

Sex and the Celiac: Dating Tips for the Gluten-Free

When you have celiac disease or another gluten-related disorder, dating can be fairly tricky. With ...