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overhead shot of a Layered Pumpkin Cheesecake made with a Gluten Free Crust and decorated with dollops of whipped cream served on a white marble platter on a rattan charger.

Layered Pumpkin Cheesecake with a Gluten Free Crust

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This gorgeous Layered Pumpkin Cheesecake recipe is made with a nutty gluten free graham cracker crust but can be made with regular graham crackers. It’s easy to make with just a few simple steps that creates a pretty layered and slightly marbled effect. The smooth and creamy cheesecake filling is flavored with warm fall-inspired spices and makes the perfect holiday dessert!
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 8 hours
Total Time: 10 hours
Servings: 12
By: Sharon Lachendro
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Ingredients

For the Crust

  • 1 1/2 cups 165g gluten free graham cracker crumbs
  • 1/2 cup 65g pecans, toasted
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons 30g light brown sugar
  • 4 Tablespoons unsalted butter melted
  • pinch of fine sea salt

For the Cheesecake

  • 4 8 oz. packages cream cheese room temperature (see notes)
  • 1 1/2 cups granulated sugar
  • 4 large eggs room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree
  • 1 1/2 teaspoons ground ginger
  • 1 1/4 teaspoons pumpkin pie spice

Instructions

Make the Crust

  • Preheat oven to 300℉. Lightly spray a 9-inch springform pan with nonstick spray and wrap aluminum foil around the outside of the pan.
    overhead shot of a black 9-inch springform that has been sprayed with nonstick spray
  • Add the pecans to a cold skillet and heat over medium-low heat, about 5 minutes. When done, the pecans will be fragrant and have a toasted aroma. Be careful not to burn.
    overhead shot of raw pecans halves in a non-stick skillet
  • Once toasted, add the pecans to a food processor and pulse until the nuts are evenly ground into a fine almond-flour-like consistency.
    toasted pecans that have been processes with a food processor.
  • Add the ground pecans, graham cracker crumbs, light brown sugar, ginger, salt, and melted butter to a small bowl.
    ground pecans, ground graham crackers, and melted butter in a white bowl
  • Mix to combine making sure all the crumbs are moistened.
    ground pecans, ground graham crackers, and melted butter mixed together in a white bowl
  • Transfer the crust mixture to the prepared pan and press into the pan to form a firm, even layer on the bottom of the pan and about 1 inch up the sides.
    gluten free graham cracker crust with pecans poured into a black springform pan
  • Bake for 10 minutes to set. Then set aside to cool while making the filling.
    gluten free graham cracker crust with pecans pressed into the bottom and up the sides of a black springform pan

Make the Cheesecake

  • Add the cream cheese to the bowl of a stand mixer and beat on medium speed until smooth and creamy, about 2 minutes.
    cream cheese beaten in a silver stand mixer bowl
  • While the mixer is running at low speed, gradually pour in the sugar.
    cream cheese mixed with sugar in a silver stand mixer bowl
  • Once incorporated, beat in the eggs, one at a time. Add the vanilla extract with the last egg.
    an egg added to cream cheese and sugar in a stand mixer bowl
  • Scrape down the bowl as needed and mix on low speed until fully combined.
    plain cheesecake batter in a silver stand mixer bowl
  • Transfer 3 cups of the cheesecake mixture to the baking pan and spread evenly over the crust.
    plain cheesecake batter with crust in a black springform pan
  • Add the pumpkin puree, ginger, and pumpkin pie spice to the remaining cheesecake batter in the mixing bowl.
    pumpkin puree and spices added to plain cheesecake batter
  • Beat on low speed until the pumpkin and spices are completely combined, making sure there are no white streaks left in the batter.
    pumpkin cheesecake batter in a silver stand mixer bowl
  • Carefully spoon the pumpkin cheesecake mixture over the plain cheesecake, making sure the layers stay separate.
    pumpkin cheesecake layer over a plain layer in a black springform pan
  • Place a rimmed baking sheet in the oven under the cheesecake to catch any butter that may leak from the pan. Bake for 1 hour and 30 minutes. The edges should be set and the center will still be slightly jiggly. Then turn off the oven and crack the door, leaving the cheesecake in the oven for 1 hour.
  • Then remove the cheesecake from the oven and let it cool at room temperature on a wire rack for an hour.
  • Loosely cover with aluminum foil and refrigerate for a minimum of 6 hours but overnight is best.
  • To serve, use a thin, offset spatula to loosen the cheesecake from the sides of the pan and gently remove the cheese from the pan.
  • Serve with homemade whipped cream and/or a dusting of cinnamon sugar.

Notes

  1. Don't be intimidated by the number of steps. I've broken them down into very clear, concise instructions to make it easy for you to follow and successfully bake this cheesecake. You'll see that it's easier than it appears!
  2. Be careful not to over-process the nuts so they do not release their natural oil and start turning into pecan butter.
  3. Use block cream cheese. I prefer Philadelphia Cream Cheese.
  4. Use a spoon to scoop and transfer the pumpkin cheesecake layer from the bowl to the cheesecake pan. Pouring the cheesecake in the pan can push the white layer up the sides and create more of a marbled look than a layered look.

Recommended Products

KitchenAid 5-Qt. Stand Mixer
Cuisinart 7-Cup Food Processor
USA Pan Bakeware Springform Pan, 9 Inch
Half Sheet Pan
Half Sheet Pan
Cooling Rack 
Cooling Rack 
Farberware Professional Pie Server (Stainless Steel)
Acacia Wood Cake Stand

Nutrition Information

Calories: 271kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 292mg | Potassium: 188mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3391IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

Disclaimers

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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