Last Updated on October 6, 2025 by Carrie Korem, FNTP
If you’re looking for the best pumpkin cheesecake recipe to serve this fall, this is it. This creamy, lightly sweetened cheesecake has a buttery graham crust and a no-bake pumpkin filling that’s rich, smooth, and full of cozy fall spices. It’s gluten-free, easy to make, and perfect for the holidays.
Unlike traditional cheesecake, this recipe doesn’t require baking the filling. Just whip it together, chill, and you’ll have a decadent dessert that tastes like fall in every bite!
Why You’ll Love This Pumpkin Cheesecake Recipe
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No baking required for the filling
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Naturally gluten-free crust made with almond flour and real butter
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Lightly sweetened with maple syrup for a balanced flavor
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Can be made ahead—perfect for gatherings and holiday prep
Ingredients for Pumpkin Cheesecake
For the Crust:
- 2 cups soaked dehydrated almonds or pecans (you can also use roasted if you don’t want to soak the nuts)
- ¼ cup organic whole cane sugar
- ½ cup unsalted butter, melted
For the Filling:
- 1 cup sour cream, room temperature
- ½ 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
- ½ cup cooked and pureed pumpkin (or canned organic pumpkin)
- ½ teaspoon pumpkin pie spice
- 1 teaspoon unflavored gelatin
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1½ cups whipped cream (optional, for serving)
How to Make Pumpkin Cheesecake
Step 1: Make the Crust
Preheat the oven to 350°F and line a 9-inch springform pan with parchment. Place nuts, sugar, and butter in a food processor and pulse until finely ground. Press the mixture into the pan and bake for 12 minutes, until lightly golden. Cool completely.
Step 2: Prepare the Filling
In a mixing bowl, combine sour cream, ½ cup maple syrup, mascarpone, cream cheese, goat cheese, pumpkin, and pumpkin pie spice. Mix on medium speed for 3 minutes. Sprinkle in the gelatin and mix for 1 more minute. Pass the mixture through a fine mesh sieve for an extra-smooth texture.
Step 3: Whip the Cream
In a clean mixing bowl, whisk the heavy cream with the remaining 2 tablespoons maple syrup until medium peaks form. Gently fold the whipped cream into the pumpkin mixture.
Step 4: Assemble and Chill
Pour the filling over the cooled crust and smooth the top. Refrigerate for at least 4 hours, or overnight, until set and firm.
Serve with extra whipped cream and a drizzle of maple caramel sauce if you like—it’s the perfect finishing touch.
Tips for the Best Pumpkin Cheesecake
- Use room temperature ingredients to avoid lumps in the filling.
- Chill the cheesecake long enough to fully set—it’s worth the wait.
- For extra sweetness, add 2 more tablespoons of maple syrup to the filling.
- You can make this cheesecake 1–2 days in advance—it actually gets better as it sits!
How to Store Pumpkin Cheesecake
This cheesecake keeps well in the refrigerator for up to 4 days. Store it in a covered container to prevent it from drying out.
More Fall Dessert Recipes You’ll Love
Pumpkin Cheesecake (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.
Ingredients
For the crust:
- 2 cups dehydrated almonds or pecans (you can also use roasted nuts if you don't want to soak and dehydrate)
- 1/4 cup organic whole cane sugar
- 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 (you can also use organic canned pumpkin)
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon [unflavored gelatin|https://amzn.to/3mZmnVs
- 1 vanilla bean, split and scraped, or 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 1/2 cups whipped cream (optional)
Instructions
- 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)
Nutrition
- Serving Size: Serves 10
Photo Credit: Becky WinklerÂ
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