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Gluten Free Pumpkin Cheesecake with Sour Cream Topping


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Rate this recipe 4.5/5 (4 Votes)


  • Gluten Free Crust:
  • Pumpkin Cheesecake with Sour Cream Topping
  • 1/2 cup pecans
  • 18 Health Valley Rice Bran crackers
  • 8 Mi-Del GF Ginger Snap cookies
  • 2 tablespoons brown sugar
  • 2 tablespoons white sugar
  • 1/4 cup butter (melted)
  • Cheesecake Filling:
  • 3/4 cup canned pumpkin
  • 1 1/8 cup white sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground mace
  • 1 whole egg
  • 4 egg yolks
  • 3 (8-ounce) packages of cream cheese
  • 2 tablespoons whipping cream
  • 1 tablespoon cornstarch
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon vanilla extract
  • Sour Cream Topping:
  • 2 cups of sour cream (I used reduced fat)
  • 1 teaspoon vanilla extract
  • 3 tablespoons white sugar



Step 1

Gluten Free Crust:
In a food processor grind pecans, cookies, & rice crackers until crushed & crumbly in texture (resembling ground almond meal). Add brown & white sugar and butter. Mix thoroughly. Press crumbs against the bottom of a 9 inch springform pan.

Cheesecake Filling:
Combine pumpkin, 3/4 cup of white sugar, cinnamon, salt, ginger, mace, and 3 egg yolks. Whisk until thoroughly combined. Set pumpkin mixture aside.

Using a mixer, beat cream cheese until fluffy. Slowly incorporate 3/8 cup (=1/4 cup plus 2 tbsp) of white sugar, 1 whole egg, 1 egg yolk, whipping cream, cornstarch, orange and vanilla extract. Mix well. Add pumpkin mixture and combine thoroughly. Add batter to springform pan. Bake in center of oven for 50 to 55 minutes at 350 degrees. I placed a pan filled with water on the rack beneath the cheesecake to eliminate cracking and maintain moistness. Remove cheesecake from oven and cool for at least 1/2 hour.

Sour Cream Topping:
Combine sour cream, vanilla extract, and white sugar. After cooling cheesecake (still in springform pan) for at least 1/2 hour, pour sour cream topping over cake and return to a 325 degree oven for 10 minutes.


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