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Gluten Free Pumpkin Cheesecake

An Italian inspired cheesecake, light, airy, and full of the season’s best pumpkin flavor.

Prep Time30 mins
Cook Time1 hr 15 mins
cooling time8 hrs
Total Time9 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, dessert, Gluten Free, italian, pumpkin, ricotta, Thanksgiving
Servings: 12
Author: The Gluten Free Gathering


  • Food processor
  • Stand Mixer
  • 9" Spring Form Pan32 oz


  • 32 ounces Whole Milk Ricotta
  • 16 ounces Block Cream Cheese (2 packages) - at room temperature
  • 3 large eggs, yolks and whites separated - at room temperature
  • 15 ounce can pumpkin puree (100% pumpkin)
  • 2 tablespoons gluten free flour blend with xanthan gum (I used Bob's 1 to 1)
  • 1.5 - 2 cups sifted powdered sugar for a lightly sweet cheesecake, use 1.5 cups; for more sweetness add 2 cups
  • 1.5 tablespoons cinnamon
  • 1.5 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 tablespoon pure vanilla extract (I used Rodelle)

Cookie Crust

  • 6-8 ounce box gluten free gingersnap or vanilla wafer cookies, crushed
  • 4 tablespoons salted butter, softened at room temperature


  • 1 cup heavy whipping cream
  • 1/4 cup sifted powdered sugar
  • 1/3 cup dark chocolate chips


  • Place the ricotta into a bowl. Break apart with a fork. Place 2 layers of paper towel or cheesecloth into a fine mesh strainer. Place the ricotta into the strainer. Place the strainer over a bowl or pot allowing 2" clearance between both. Allow the ricotta bundle to drain for 30-60 minutes.
  • Preheat the oven to 350 degrees.
  • Create the pie crust by placing the gluten free gingersnaps into a food processor. Pulse several times until uniform crumbs are left.
  • Add in the softened butter and pulse until incorporated
  • Press the crumb mixture into the bottom of a 9" spring form pan. Come 1" up the sides of the pan as well
  • Set aside. No need to prebake the crust.
  • Separate 3 eggs, reserving the whites in a separate bowl for later use.
  • Add the egg yolks, cream cheese, and vanilla into a food processor. Pulse until smooth.
  • Remove the drained ricotta from the cheesecloth (discard). Add the ricotta and pumpkin
    into the food processor. Pulse until smooth
  • Add the remaining dry ingredients (powdered sugar, gluten free flour, cinnamon, ginger, nutmeg, cloves) into the food processor. Run the processor on high for 15 seconds. Stop. Scrap down the sides with a silicone spatula. Process on high again for 15 more seconds until the mixture is completely smooth
  • Empty the contents into a large bowl.
  • Place the egg whites into the bowl of a stand mixer fitted with a whisk attachment. Whisk the egg whites on high until still peaks form and hold their shape firmly.
  • Empty the whipped egg whites into the pumpkin mixture. Fold the egg whites into the
    pumpkin until completely incorporated
  • Spoon the cheesecake mixture into the prepared spring form pan
  • Bake in the middle rack of the oven for 1 hour 15 minutes
  • Turn the oven off. Allow the cheesecake to sit in the oven for an additional 15 minutes (with the heat off).
  • Remove from the oven and allow to cool at room temperature for 2 hours
  • Place the cheesecake (still in the spring form pan) in the refrigerator, UNCOVERED, overnight.
  • Once completely chilled and just before serving, make the homemade whipped cream by
    whipping together the whipping cream and powdered sugar until thickened
  • Place the whipped cream in a piping bag with your favorite tip. You may also place the cream into a resealable bag with the corner snipped off.
  • Pipe the cream along the perimeter of the cheesecake. Place a few dark chocolate
    chips along the edge