Gluten-Free Pumpkin Spice Cheesecake
A rich, creamy pumpkin cheesecake with warm autumn spices sits atop a crunchy speculaas cookie crust, finished with silky homemade dulce de leche caramel. The combination of cinnamon, ginger, and nutmeg creates the perfect fall dessert for Thanksgiving, Halloween parties, or any cozy gathering. What sets this version apart is the speculaas cookie base that adds a delightful spiced crunch and the homemade caramel made by slowly cooking sweetened condensed milk until golden and luxurious.
Ingredients
- 1 ½ cup speculaas cookies, groundgraham crackers1:1gluten-free
use gluten-free cookies for celiac diet
- 9 oz speculaas cookies, groundgraham crackers1:1gluten-free
use gluten-free cookies for celiac diet
- 1 cup butter, melted
- 1 tbsp butter, melted
- 9 tbsp butter, melted
- 1 tbsp brown sugar
- 2 cup cream cheese
- 2 cups cream cheese
- 1 cup pumpkin puree
- 9 oz pumpkin puree
- 1 cup brown sugar
- 1 cup brown sugar
- 3 eggsflax eggs3 tbsp ground flax + 9 tbsp waterveganeggs-free
let sit 15 minutes to gel before using
Full guide → - 1 tsp cinnamon
- 1 tsp ginger
- 1 tsp nutmeg
- 1 vanilla bean pod, seeds from(optional)
- 3 tsp vanilla extract(optional)
- 10 oz sweetened condensed milk
- 1 ¼ cups sweetened condensed milk
Instructions
- 1
Wash and cut pumpkin into pieces if making fresh puree
- 2
Place pumpkin pieces on parchment-lined baking sheet and bake until soft
- 3
Let pumpkin cool to room temperature and puree the soft meat in blender
- 4
Combine ground speculaas cookies with melted butter and brown sugar
- 5
Press cookie mixture onto bottom of springform pan
- 6
Preheat oven
- 7
Combine cream cheese with brown sugar and mix well
- 8
Add eggs one by one, mixing after each addition
- 9
Add vanilla and all spices, mix to combine
- 10
Stir in pumpkin puree until smooth
- 11
Pour filling over prepared crust
- 12
Place pot of water on bottom oven rack and bake cheesecake
- 13
Cool cheesecake to room temperature after baking
- 14
Cook condensed milk on low heat, stirring constantly, until caramel colored
- 15
Drizzle caramel over cooled cheesecake
- 16
Refrigerate overnight before serving
Tips
Place a pot of water on the bottom oven rack while baking to create steam, which prevents cracks and creates a creamier texture.
Let the cheesecake cool completely to room temperature before adding caramel to prevent melting.
Stir the condensed milk constantly while making caramel to prevent burning and achieve smooth consistency.
Good to Know
Refrigerate covered for up to 5 days
Can be made 2 days ahead without caramel, add caramel day of serving
Serve chilled, let sit 10 minutes before slicing for clean cuts
Common Mistakes
Don't overbake to avoid cracks - center should still jiggle slightly when done
Avoid opening oven door during baking to prevent temperature fluctuations and cracks
Substitutions
Dairy-Free Swaps
Vegan Options
let sit 15 minutes to gel before using
Full guide →Gluten-Free Swaps
FAQ
Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly and saves time. Use the same amount called for in the recipe.
What if my cheesecake cracks during baking?
Small cracks are normal and will be covered by caramel. Prevent cracks by using the water bath method and not overbaking.
How long does this cheesecake keep in the refrigerator?
Properly stored covered, it keeps for up to 5 days. The flavors actually improve after the first day of chilling.