Gluten-Free Small Batch Pumpkin Spice Cheesecake
This compact pumpkin cheesecake combines the rich, creamy texture of traditional cheesecake with warm autumn spices and pumpkin flavor. Baked in a loaf pan for easy portion control, it features a graham cracker crust and silky pumpkin filling enhanced with pumpkin pie spice. The bourbon whipped cream adds an elegant adult twist that complements the spiced pumpkin beautifully. Perfect for small gatherings or when you want homemade dessert without leftovers, this recipe serves just five people. The make-ahead friendly dessert can be prepared 1-2 days in advance, making it ideal for holiday entertaining or special occasions when you want an impressive but manageable dessert.
Ingredients
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 tablespoon bourbon
- 8 ounces full-fat cream cheese, softened at room temperature
- ½ cup brown sugar, packed
- 1 cup pumpkin puree
- 3 eggs, at room temperature
- 1 teaspoon pumpkin pie spice mix
- ¼ teaspoon salt
- 1 cup graham cracker crumbs, from about 8 full-sized sheets
- 3 tablespoons butter, melted
- ½ teaspoon pumpkin pie spice mix
Instructions
- 1
Position oven rack in lower third and preheat to 325 degrees
- 2
Line loaf pan with parchment paper leaving overhang
- 3
Combine all crust ingredients in bowl and stir until moistened
- 4
Press crust mixture firmly into bottom of prepared pan
- 5
Bake crust for 15 minutes then remove and set aside
- 6
Beat cream cheese and brown sugar until completely smooth
- 7
Add pumpkin puree, eggs, spice mix and salt and beat until combined
- 8
Pour filling over prepared crust
- 9
Bake for 45-50 minutes until surface is set with slight center jiggle
- 10
Cool on wire rack to room temperature then refrigerate for 2 hours
- 11
Chill mixer bowl and whisk attachment in freezer for 5 minutes
- 12
Whisk heavy cream and powdered sugar on medium-high speed until thickening
- 13
Increase to high speed and whisk to medium peaks
- 14
Add bourbon and whisk until incorporated
- 15
Lift cheesecake from pan using parchment overhang
- 16
Cut into 5 slices and serve topped with bourbon whipped cream
Tips
Chill your mixer bowl and whisk attachment before making whipped cream to achieve better volume and stability.
Make sure cream cheese is fully softened at room temperature to avoid lumps in the filling.
The cheesecake is done when the surface is set but the very center still has a slight jiggle when gently shaken.
Good to Know
Refrigerate covered for up to 3 days. Keep whipped cream separate and add fresh before serving.
Make cheesecake 1-2 days in advance and refrigerate. Prepare whipped cream day of serving for best texture.
Cut into slices using parchment overhang to lift from pan. Serve chilled with dollop of bourbon whipped cream.
Common Mistakes
Avoid overbaking to prevent cracks - center should still jiggle slightly when done.
Don't skip chilling time as cheesecake needs to fully set before slicing cleanly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this without bourbon in the whipped cream?
Yes, substitute 1 teaspoon vanilla extract for the bourbon, or simply omit it for plain whipped cream. The alcohol adds flavor but isn't essential to the recipe.
What if my cheesecake cracks while baking?
Small cracks are normal and will be covered by whipped cream. To minimize cracking, avoid overbaking and ensure ingredients are at room temperature before mixing.
How long will this keep in the refrigerator?
The cheesecake will keep covered in the refrigerator for up to 3 days. Store the whipped cream separately and add fresh portions when serving for best results.