Easy Pumpkin Cheesecake (gluten-free option)
This easy pumpkin cheesecake recipe is failproof and made in a muffin pan! They have a delicious and easy homemade chocolate cookie crust and can be made gluten-free, whole wheat or with all-purpose flour.
First of all, if you need a vegan version, try my vegan pumpkin cheesecake! It’s also paleo and so, so delicious.
Does everyone already have their Thanksgiving menu planned? I haven’t planned a thing.
I don’t even know of anyone hosting a Thanksgiving dinner this year (if that sounds strange, it’s because I live in Germany!). I suppose I could host one myself but I did that one year and that was enough.
That means that I’m not making anything huge. No full-sized cheesecakes or anything else for that matter. Probably some sweet potato mac and cheese, turkey, gluten-free cornbread and half the recipe below! 6 mini cheesecakes sounds good for the two of us. :D This Thanksgiving punch also sounds great.
So what makes this recipe so easy? Full-sized cheesecakes often require a water bath or cooling in a special way to prevent cracks.
Sometimes you take all those extra steps and the cheesecake still cracks! Not these.
They don’t need the chocolate ganache on top but I thought they looked so pretty that way. Plus it went really well with the crust.
The crust in this easy pumpkin cheesecake recipe is the same one I used in my mini Irish cream cheesecakes. I’ve made that crust so many times over the last year!
You can use all-purpose flour, whole wheat flour or for a gluten-free version, you can use buckwheat flour. A 1-to-1 gluten-free baking flour would probably work, but I haven’t tried it.
Buckwheat flour keeps this easy pumpkin cheesecake recipe whole grain and the buckwheat doesn’t have a strange taste at all. There’s so much cocoa powder and sugar that covers up the taste!
I haven’t tried replacing the butter in the crust for anything else. I figured there’s already cream cheese in there so no need to try out a coconut oil version. I’m almost certain it would not work!
You’d likely need to decrease the amount of fat to make that work. But the butter version is really delicious so I recommend sticking with that!
If you try out this easy pumpkin cheesecake recipe, I’d love to hear how you like it!
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Hi! These are absolutely beautiful! For the sake of time, do you think it would work to just use a crushed oreo crust? (oreo crumbs and butter) And just, then, fill and bake once? That way I could make a few gf with gf oreos and the rest regular. Thanks!
I haven’t tried it, but I think if you used a regular Oreo cookie crust recipe, it’d work here. And yes, bake once. :)
It says for the filling instructions to add brown sugar & granulated but it doesn’t say how much granulated?
Thanks so much for catching that! I’ve fixed it. There’s no granulated sugar in there. I just adapted this recipe from another one of mine and failed to remove that part from the instructions. Thanks again!
The instructions don’t say when to add the pumpkin pie slice??
Sorry about that! I fixed it. Thanks for letting me know! You add it in the order listed in the recipe, so right after the salt.
Can this recipe be used for a regular sized cheesecake? I’ve made them in muffin form, but want to make it faster!
Thanks!
I haven’t tried it, sorry. It could be that the crust and filling amounts are totally off and I’d have no idea of the baking time. I recommend finding a regular cheesecake recipe unless you’re okay with experimenting. :)