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Pumpkin Cheesecake

Pumpkin Cheesecake

Servings: 10 pieces
Servings 10 pieces


Graham Cracker Crust:

  • 3 Cups gluten free Grahams
  • 1 tsp. Cinnamon
  • ¼ Cup Coconut Sugar
  • ½ Cup Coconut Oil

Pumpkin Filling:


  • Grease the spring form pan. Add the crust mixture to the bottom and press down to make it firm and even.
  • Prepare for water bath by taking a large piece of foil and wrapping it well around the sides and bottom of pan. This is important so water does not seep through the pan.
  • Preheat oven to 350 degrees. While the oven is preheating, boil a few cups of water and start making the cheesecake filling.

For the filling:

  • In a stand mixer, beat the cream cheese, then add the eggs, pumpkin, yogurt, sugar, spices, flour and vanilla. Allow it to beat about 15-20 seconds in between adding each ingredient. Once all ingredients are added, beat on medium speed for 2 minutes, scraping the sides halfway through. Pour the mixture evenly into the spring form pan.
  • Prepare the water bath by pouring 1 inch of hot water in the bottom of a baking dish that is large enough to hold the spring form pan. Place the spring form pan in the middle of the baking dish and bake for an hour and a half. The middle will still jiggle but a toothpick should come out clean when done. Turn off heat, let sit in the oven with the oven door open for 5 minutes and then remove from the water bath and set on cooling rack. Allow to cool on the cooling rack for 2 hours. Refrigerate preferably over night before serving, but for at least 4 hours. Serve with coconut whipped cream.