Learn how to make the best gluten-free pumpkin cheesecake with an exceptionally airy, creamy texture and no speciality ingredients required. What's the trick for velvety smooth texture, rather than dense and heavy? This well-tested pumpkin cheesecake filling uses heavy cream and an easy baking technique for guaranteed results. When paired with an easy, 5-minute pecan crust you have a GF pumpkin dessert any home baker can pull off!
Preheat the oven to 350ºF. Line the bottom of a 9-inch springform pan with parchment paper. Fit the ring over the top, lock into place and trim off excess paper. Grease the bottom and sides with nonstick cooking spray.
In a food processor add the chopped nuts, sugar, and melted butter. Process until the mixture is smooth and finely ground, about the consistency of wet sand, about 45-60 seconds.
1 ½ cups chopped pecans, ¼ cup granulated sugar, 4 tablespoons melted butter
Pour the mixture into the prepared pan. Spread evenly along the bottom with a silicone spoon and then press firmly down with your fingers. Brush the egg white on the pressed crust. This creates a barrier between the crust and the filling so moisture doesn't seep into the crust, preventing it from becoming soggy.
1 egg white
Bake for 12 minutes, or until the edges brown. Remove and set aside to cool while filling is prepared.
Pumpkin Cheesecake
Lower the oven to 325ºF. In a large mixing bowl, or stand mixer fitted with a paddle attachment, beat the softened cream cheese until smooth and creamy. Add the granulated and brown sugar and beat until fluffy and well combined.
32 ounces blocks full-fat cream cheese, ¾ cup granulated sugar, ¾ cup packed light brown sugar
Beat in the eggs, one at a time, just until incorporated. Be careful to not over beat the eggs or the cheesecake may crack. Add the pumpkin, heavy cream, vanilla extract, spices, and salt. Beat until just incorporated and no pumpkin streaks remain.
3 large eggs, 15 ounce canned pumpkin puree, 1 cup heavy whipping cream, 1 tablespoon vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon salt
Baking and Cooling
Take the cooled crust and place on a large double layer of 18-inch heavy duty foil. Securely press the foil around the pan so it's flush against it, reaching almost to the top.
Place the springform pan in the roasting dish. Pour the cheesecake filling in, making sure there is at least 1 inch of space at the top for the cheesecake to expand while baking.
Boil a kettle of water. Place the roasting dish, with the cheesecake inside, in the 325ºF oven on the middle rack. Carefully pour the water into the roasting dish so it reaches about 1-inch up the cheesecake pan.
Bake for 1 hour and 45 minutes, avoiding opening the oven door until the very end (the temperature changes causes cracking). When done, the edges will be puffed and set. The center will slightly jiggle, which is fine because it will set more as it cools.
The following cooling directions finishes setting the cheesecake, prevents collapsing or cracking. Turn off the oven, and keep the oven door closed. Let it cool in the turned off oven for 30 minutes. Crack the oven door open (you may have to prop it open with a wooden spoon) and let it cool for 1 hour longer.
Remove the cheesecake from the oven and discard water bath. Let it sit at room temperature (keeping the outer ring on) until fully cooled. Transfer to the refrigerator to chill throughly, at least 6 hours to overnight. Run a knife around the outer edge and then remove the outer ring.
Whipped Cream
Add the heavy cream, powdered sugar, and vanilla extract to a mixing bowl. Beat until medium peaks form, about 3-4 minutes. Serve with the cheesecake or pipe decoratively on top. Refrigerate leftovers.
1 cup heavy whipping cream, 3 tablespoons powdered sugar, 1 teaspoon vanilla extract
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Notes
Baking Without A Water Bath
I've tested the recipe both ways, and while both techniques will earn rave reviews, baking without a water bath does have a slightly more dense, traditional cheesecake texture.
Prepare the crust and filling as directed. Place the filled springform on a parchment or foil-lined baking sheet. This will prevent released moisture from making a mess in your oven.
Preheat the oven to 325ºF. Place a 9X13-inch baking dish on the lowest oven rack. Add boiling water to the pan to reach about 1/2 full.
Set the lined baking sheet with cheesecake above the water pan on the middle baking rack. Bake for 60-70 minutes, or until the cheesecake appears puffed and set, but still jiggles slightly in the middle.
Turn off the oven and let cool, with oven door closed, for 30 minutes.
Crack the oven door open (you may have to prop it open with a wooden spoon) and let it cool for 1 hour longer.
Remove the cheesecake from the oven and discard water. Let it sit at room temperature (keeping the outer ring on) until fully cooled.
Transfer to the refrigerator to chill throughly, at least 6 hours to overnight.
Make-Ahead and Freezing
For best results, prepare it 1-2 days before serving. Cover securely and refrigerate.To Freeze: To achieve a good wrap on the cheesecake without making marks in the filling, first freeze without wrapping. Once it is solidly frozen, wrap in a couple layers of plastic wrap and then cover with foil. Freeze up to two months. When ready to serve, remove the wrappings and thaw overnight in the refrigerator.