Pumpkin Cheesecake (Grain Free, Gluten Free)

by Deliciously Organic on October 24, 2011

Last week was tranquil and quiet. Grandpa took the kids camping, so I had the entire house to myself each day while my husband was at work. I worked some, spent extra time at the gym, read a good book, went to a movie with a friend, and spent time experimenting in the kitchen. We had some fantastic dinners. I’ve wanted to play around with grain-free ingredients for a while now and finally had time to do so. My goal over the next couple of months is to give you not only main dishes, but also cookies, pies, and cakes as the holidays approach.

Cheesecake is one of my favorites, but it can sometimes be cumbersome and most people just don’t want to bother. I hope this recipe will change your mind. The crust is blitzed in the food processor, pressed into a pan and baked. The filling is whipped together and all it needs is a good chill in the refrigerator. No baking! You can take out the pumpkin and spices and add cocoa for a mocha flavor, lemon juice and some zest for a citrus cheesecake, or leave out the pumpkin all together for a maple cheesecake. You can play with the toppings, too. You could make a different version for each party or pot-luck you attend from now until the end of the year. Or you could celebrate a little peace and quiet with a single piece of this delicious creamy cheesecake.



Pumpkin Cheesecake (Grain Free, Gluten Free)

Serving Size: Serves 10

Pumpkin Cheesecake (Grain Free, Gluten Free)

I chose to keep the sweetness on the lighter side, so make sure to serve this cheesecake with the caramel sauce. If you prefer, you can add an additional 2 tablespoons of maple syrup to the filling.

Inspired by the No-Bake Cherry Cheesecake from Martha Stewart Magazine.


    For the crust:

  • 2 cups dehydrated nuts - almonds or pecans (I used this recipe and left out the maple syrup)

  • 1/4 cup organic whole cane sugar or sucanat
  • 1/2 cup unsalted butter, melted
  • For the filling:

  • 1 cup sour cream, room temperature

  • 1/2 cup plus 2 tablespoons maple syrup, divided

  • 4 ounces mascarpone cheese, room temperature

  • 4 ounces cream cheese, room temperature

  • 2 ounces soft goat cheese, room temperature

  • 1/2 cup cooked and pureed pumpkin

  • 1/2 teaspoon pumpkin pie spice

  • 1 teaspoon unflavored gelatin (I prefer Bernard Jensen)

  • 1 vanilla bean, split and scraped, or
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 1 1/2 cups whipped cream (optional)


Preheat oven to 350 degrees Fahrenheit. Place nuts, whole cane sugar and butter in the bowl of a food proessor. Pulse until finely ground. Press crust in the bottom of a buttered 9-inch springform pan. Bake for 12 minutes. Cool.

Place sour cream, 1/2 cup maple syrup, mascarpone, cream cheese, goat cheese, pumpkin and pumpkin spice into the bowl of a mixer. Mix on medium speed for 3 minutes. Sprinkle gelatin over cream cheese mixture and mix for an additional 1 minute. Pass mixture through a fine mesh sieve into a large bowl. Pour heavy cream into the now empty mixing bowl. Whisk on medium high, slowly adding the remaining 2 tablespoons maple syrup. Whisk until medium peaks form. Fold whipped cream into pumpkin mixture. Pour filling over cooled crust and smooth the top. Refrigerate for 4 hours until firm.

Serve with whipped cream (optional) and maple caramel sauce)

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{ 45 comments… read them below or add one }

Bev Weidner October 24, 2011 at 11:33 am

I love weeks that like!

And I’d also love to slam my face into this cheesecake.

There would be no regrets.

At all.


Melissa B. October 24, 2011 at 11:37 am

Hooray! I don’t like cheesecake, but my husband LOVES it. He will be SO excited when I make this for him…thanks for the recipe!! :)


MaryLynn October 24, 2011 at 1:04 pm

I love cheesecake. I really love pumpkin cheesecake. I can’t wait to try it!!


Katherine October 24, 2011 at 3:00 pm

Thanks! I thought I was going to have to give up yummy treats when I decided to try this whole grain free thing. Now I know there is grain free goodness around the holiday corner.


Gillian October 24, 2011 at 5:00 pm

Loving your pumpkin dessert recipes! What an interesting crust; seems really complimentary with pumpkin, and it’ll impress guests! :)


Brooke @ Food Woolf October 24, 2011 at 5:54 pm

All I can say to this is uh-oh. This one looks like it could be very, very dangerous at my house. No baking, easy on the sugar and gluten free? I think I really need to get going on making this one, asap.


Allison [Girl's Guide to Social Media] October 24, 2011 at 6:04 pm

This looks divine. I make pumpkin cheesecake every year for my boyfriend’s family!


Molly Chester October 24, 2011 at 6:07 pm

Holy cow. This looks PERFECT.


Marla October 24, 2011 at 7:12 pm

Carries, it is great to see that you made the most of your time this weekend. This cheesecake looks really good & I love all the variations. The goat cheese is a fun twist too.


Nancy@acommunaltable October 24, 2011 at 7:34 pm

Weeks like that are a treasure – not only do you have time to yourself, but the time away from your children truly makes you appreciate them all the more!
Great adaptation of cheesecake – love the mix of cheese in this recipe!


Kelly October 24, 2011 at 7:45 pm

This looks amazing!


Cookin' Canuck October 24, 2011 at 8:05 pm

It sounds as though you had an idyllic week. I’m not sure I would trust myself alone in the house…with this gorgeous cheesecake.


Tickled Red October 24, 2011 at 8:10 pm

Playing with cheescake is my all time favorite way to spend time in the kitchen, so i can’t wait to try your recipe. It looks scrumptious!


Sylvie @ Gourmande in the Kitchen October 25, 2011 at 2:22 am

That looks wondefully creamy, I like that it has goat cheese in it!


Katrina October 25, 2011 at 4:08 am

This is my dream come true! My favorite pie in cheesecake form!


Maria October 25, 2011 at 5:59 am

Gorgeous cheesecake and perfect for Fall!


HeatherChristo October 25, 2011 at 6:36 am

This is just beautiful! I was thinking a pumpkin cheesecake for Thanksgiving!


Erika October 25, 2011 at 7:44 am

I LOVE cheesecake! Sounds like you had a nice week; glad you enjoyed it and glad you were able to bring us this fabulous recipe :)


Annie @ Naturally Sweet Recipes October 25, 2011 at 7:46 am

Lovely! Your pictures are incredible and that cake looks delicious!


aida mollenkamp October 25, 2011 at 12:35 pm

That looks mighty tasty, Carrie!


Jennifer October 25, 2011 at 12:47 pm

Last year I got married and we had pumpkin cheesecake as our wedding cake….so I will for sure be trying this recipe. Looks VERY good :)


HilLesha October 26, 2011 at 10:49 am

Looks good!


Miss @ Miss in the Kitchen October 26, 2011 at 7:31 pm

Oh my this looks so fantastic! I love that you just refrigerate it!


Georgia Pellegrini October 27, 2011 at 7:57 pm

That filling looks so light and fluffy. Now you have me craving cheesecake!


Mistie October 30, 2011 at 9:37 pm

Are you trying to do me in? I am lactose intolerant and whole my husband loves to bake and I love cheese cake, we don’t make it much, because it’s do time consuming, but noooowwww.. I will be showing this to him tomorrow. Thanks again for your delicious and simple recipes!!


Eat good 4 life November 5, 2011 at 1:14 pm

This looks awesome. I see that you used gelatin however I try not to use gelatin but agar powder when needing gelatin which is hardly ever :-) Have you ever used agar powder in place of gelatin for desserts? I have not experimented w/ it just yet but will do soon :-)


Deliciously Organic November 5, 2011 at 1:58 pm

I don’t have experience working with agar powder. Sorry!


DavetteB November 10, 2011 at 4:52 am

I adore pumpkin cheesecake and love the nut crust! And no bake puts it over the top!


Winnie November 11, 2011 at 1:51 pm

Oh my. This looks amazing. I love that there’s goat cheese in here and really may have to make this!


Heather | Farmgirl Gourmet November 14, 2011 at 8:43 pm

That cheesecake is divine! Wow. I would give anything for a slice right now!!


Nancy November 19, 2011 at 7:43 am

This looks delicious! I am going to try to make it for T’giving and wonder if I have to dehydrate the pecans for the crust or if that is just something you do for your own personal taste? Do you think I could sub more of the cream cheese or mascarpone for the goat cheese? Thanks and Happy Holidays!!


Deliciously Organic November 19, 2011 at 3:56 pm

I soak and dehydrate the nuts to release the physic acid from the nuts. Also dehydrating them at a low temperature gets them nice and crispy, but doesn’t destroy the good oils in the nuts (like roasting does). It’s personal preference, so you can roast or toast the pecans if you’d like. I haven’t tested it, but substituting the goat cheese with extra cream cheese or mascarpone should work just fine. Happy Thanksgiving!


Nicole Smith December 1, 2011 at 9:33 pm

I actually made these in cupcake liners for our neighborhood holiday party! I had to chill them a little longer (I made them the night before, so they chilled all night and day) but they turned out fantastic!! And I’m giving your Almond Toffee as holiday treats to all of my guests. They never knew how baking without white flour and white sugar could taste so good. Thanks for helping make this a holiday to remember!


Nicole Smith December 1, 2011 at 9:36 pm

@ Nancy – when I made the cheesecake for Thanksgiving I followed the recipe, but when I made the cupcakes I added extra cream cheese because I didn’t have extra mascarpone. I also used organic can pumpkin pie pumpkin to give it added sweetness (in addition to the pumpkin pie spice). It turned out lovely.


Mignon Moskowitz January 7, 2012 at 4:19 pm

I love the recipe and will try it. But the photo of the cheesecake looks as if there are three layers; the crust, the whipped filling, and a whipped topping. But the recipe only decribes making the filling and then topping with maple caramel sauce. Are you sure you didn’t add whipped cream to the top?


Deliciously Organic January 9, 2012 at 6:52 am

I added whipped cream to make the photo a bit more dramatic. If you’d like to top the cheesecake with whipped cream then take 1 1/2 cups heavy cream (or whipping cream) and whip until soft peaks form.


MSweat October 6, 2012 at 6:08 pm

Have you tried to freeze this at all? I love to bake “treats” but always end up giving them away to keep from wasting anything.


Deliciously Organic October 8, 2012 at 10:59 am

I haven’t, but I don’t think this specific recipe would be suitable for freezing. I think the cream might weep too much when thawed.


Katy October 16, 2012 at 11:37 am

Made a double batch for my husband’s birthday party and it tasted great. It was a great crust, but the filling itself did not get stiff; was more of a pudding. I made it as ordered, however, I had to use Knox gelatin, and it set up really quick into a rubbery lump. Maybe that’s how it works…I just haven’t used it before, but I was concerned it wouldn’t incorporate into the creamy mix, so I mixed another amount and put it in when it was still slightly soft. Anyways not sure what all went wrong…but flavor-wise it was great!


Deliciously Organic October 18, 2012 at 11:45 am

Hmm…I’ve never used Knox gelatin for this recipe, so I’m thinking that was the culprit. The Bernard Jensen gelatin I use doesn’t turn into a lump like you described. If you want to stick with Knox, you could sprinkle the gelatin over the cream cheese mixture and whisk in just before pouring the filling into the pan. I’m glad you enjoyed the flavor! :)


karen November 19, 2012 at 3:52 pm

Hi Carrie, I’m not a fan of goat cheese, can I just add two more oz of cream cheese to get the same creamy goodness? Thanks!


Stefanie November 25, 2013 at 11:22 am

This recipe looks great! I am totally making it for Thanksgiving this year, as I was trying to find a grain free pumpkin cheesecake recipe. So excited! Do you think it would hold up okay if I made this Tuesday night to serve on Thanksgiving? Will the crust get soggy if prepared too far in advance?


Deliciously Organic November 26, 2013 at 6:07 am

I think it will do just fine if you make it Tuesday night. Happy Thanksgiving! :)


Melinda October 21, 2014 at 8:05 am

This looks incredible and I’m making it for my Supper Club group this week! Regarding the vanilla that’s in the ingredient list, I don’t see it in the instructions so I’m guessing the vanilla is one of the filling ingredients when the pumpkin mixture/cream are folded together?


Deliciously Organic October 21, 2014 at 12:00 pm

Yes! Sorry about that, I’ll make the edit. Just add the vanilla when you fold the pumpkin mixture/cream together.


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