Gluten-Free New York-Style Pumpkin Cheesecake Recipe

Pumpkin cheesecake on a plate garnished with sliced almonds, cinnamon, and whipped cream
DebbiSmirnoff/Getty Images
Total Time: 105 min
Prep Time: 30 min
Cook Time: 75 min
Servings: 16 (1 slice each)

Nutrition Highlights (per serving)

301 calories
25g fat
15g carbs
7g protein
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Nutrition Facts
Servings: 16 (1 slice each)
Amount per serving  
Calories 301
% Daily Value*
Total Fat 25g 32%
Saturated Fat 12g 60%
Cholesterol 111mg 37%
Sodium 292mg 13%
Total Carbohydrate 15g 5%
Dietary Fiber 2g 7%
Total Sugars 11g  
Includes 6g Added Sugars 12%
Protein 7g  
Vitamin D 1mcg 5%
Calcium 100mg 8%
Iron 1mg 6%
Potassium 245mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

This New York-style pumpkin cheesecake recipe is a nice change from making the usual pumpkin pie for your holiday dessert. National Pumpkin Cheesecake Day is October 21st, so you don't even have to wait until Thanksgiving to enjoy this luscious treat.

The almond-based crust makes this pumpkin cheesecake gluten-free and lower in carbs than the traditional version. And while there's added maple syrup to give it a hint of sweetness, it is a natural sweetener compared to refined sugar and is a small amount when divided into servings.


  • For the Crust:
  • 1 1/2 cups almond meal
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter (melted)
  • 6 dates (softened and chopped)
  • For the Filling:
  • 3 (8-ounce) packages cream cheese (regular, at room temperature)
  • 2 1/2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cloves
  • 1/2 teaspoon salt
  • 1/2 cup maple syrup (pure)
  • 1 (15-ounce) can ​pumpkin (not pumpkin pie filling)
  • 1 tablespoon vanilla extract
  • 5 eggs (preferably room temperature)
  • 1/4 cup heavy cream


  1. Heat oven to 375 F.

  2. Prepare a Springform Pan: Place a piece of parchment paper on the bottom of the pan—no need to cut it to size, just snap it into place when you tighten the sides of the pan. Wrap the bottom and sides of the pan with heavy-duty aluminum foil. (You'll be baking the cheesecake with the springform pan set in a baking pan half-full of boiling water, so you want to protect from leaks.)

  3. Combine all of the ingredients for the crust, and press the mixture into the bottom of the springform pan. Bake for 8 to 10 minutes, until it is fragrant and beginning to brown.

  4. Make the filling: Beat the cream cheese until fluffy. Scrape the sides of the bowl and the beaters. This step will be repeated several times and is important. The mixture will gradually become lighter, and the denser stuff has a tendency to cling to the bowl. You won't be able to incorporate it as well later, so keep scraping and beating.

  5. Add the spices and the maple syrup. Beat again, scrape again.

  6. Add the pumpkin and vanilla. Beat well, scrape.

  7. Add 3 eggs and beat well (about 1 minute), and scrape.

  8. Add the remaining 2 eggs and the cream, and beat another minute. Pour the mixture into the pan over the crust.

  9. Place the pan in a baking dish with at least 3-inch sides and pour boiling water into the baking dish, about halfway up the sides of the springform pan. Lower the oven temperature to 325 F and bake for 1 to 1 1/2 hours, checking often after 1 hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 150 to 155 F, remove from oven.

  10. Remove the sides from the springform pan. Let the cheesecake cool to room temperature, or up to 3 hours. Cover and chill, ideally for another 3 to 4 hours.

Ingredients Substitutes and Cooking Tips

If you want a thinner crust, use half the amount of almond meal in the crust. You can use low-fat cream cheese, but since it may affect the texture of the cheesecake it's best to replace half of the regular cream cheese in this recipe with low-fat.

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