Pumpkin Cheesecake With Gluten Free Gingersnap Crust

"Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by getbrown photo by getbrown
Ready In:
7hrs 40mins




  • FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
  • FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
  • Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
  • Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
  • Great served plain or with a dollop of real whipped cream spiked with whiskey.

Questions & Replies

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  1. jmejcub
    Absolutely wonderful. It is very hard to find good gluten free bake goods. this was one of the best cheese cakes i have ever had. everyone else loved it too and they are not gluten free.
  2. Chef ABerry
    This is a delicious recipe. I have made it several times now, and without telling anyone its gluten free they're surprised. Its a hit. The only thing is by the next day the crust gets soft. I had to cut back on the butter. Otherwise, delicious!!
  3. Teasaidh
    This recipe came out great! I am planning to make it instead of pumpkin pie during the holidays. :D
  4. E.M.6672
    This was great -- good texture, very flavorful. As another reviewer stated, no one would have guessed it was gluten free. Next time I make it, I will set the pan on top of a baking sheet; it may have just been a flaw in my springform pan, but a lot of butter dripped out onto the floor of my oven.
  5. sharikay2006
    Absolutely delicious!


  1. Rachel W.
    So delicious! My husband couldn't find any ginger cookies in the gf section so brought home some animal crackers for the crust. It was easy and is still getting rave reviews from my family a few weeks later. Making it again today, using cinnamon toast crunch cereal for the crust.
  2. DeliciousAsItLooks
    Wonderful cheesecake. I think pumpkin is my favorite flavor of cheesecake ever. Nobody had a clue it was gluten-free. Like another reviewer, I thought the crust had a bit too much butter. I also used ground cloves instead of allspice. Great recipe!


Love to cook for hobby, not routinely Too busy medical professional Sister and neice with celiac disease, so always looking for Thanksgiving dinner recipes that are gluten free
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