This Gluten-free Pumpkin Crumb Cheesecake is the ultimate dessert recipe to make for the holiday season. Plus it is made with healthier ingredients than your usual pumpkin cheesecake recipe!
Thanksgiving week DAY 3 baby!!!!! And we are obviously coming atcha with a killer dessert recipe to make for the holidays.
To be honest pumpkin cheesecake reminds me of Christmas Eve more than Thanksgiving because my great aunt used to make one all the time. But it only seems right to share it on just before Thanksgiving so you have it all season long baby.
This is a must make for all my cheesecake lovers who wants a pumpkin pie and cheesecake at the same time. Plus this is SUPER easy to make. I don’t know why but making cheesecake always sounds so daunting and intimidating to me. But by making this pumpkin crumb cheesecake – you are getting three delicious favorites in one easy and simple recipe.
Oh and that reminds me – we haven’t even spoke about the crumb topping!! You are going to go nuts after you try it. And it is a lot lighter and healthier than your usual crumb cake you’ll notice. Nearly not as much butter and sugar and all the things in the usual one. You can also make this into a round cake pan or a square pan – whichever you prefer! The way we made it is much more cheesecake bar-like as you can tell. But if you want a traditional pie type vibe – definitely bake it in a round pan!
I cannot wait to hear what you guys think!!
What ingredients you need to make pumpkin cheesecake:
- Gluten-free oat flour
- Cinnamon
- Unsalted butter, cold
- Cream cheese
- Coconut sugar
- Eggs
- Vanilla extract
- Baking powder
- Pumpkin spice
- Pumpkin puree
- Garden of Life Organic Extra Virgin Coconut Oil, melted and cooled
- Coconut sugar
How to make cheesecake with pumpkin crumb cake:
- Preheat oven to 350 degrees and grease an 8×8 baking dish well
- Make the crumb topping first: whisk together the flour, brown sugar, and cinnamon until well combined in a medium bowl
- Cut the cold butter into small pieces and using your hands or a fork to evenly mash together
- Next make the the cream cheese filling by beating the cream cheese until smooth. Add in the coconut sugar and mix until fully combined
- Add in the egg and vanilla and mix until just combined and set aside
- Next make the the cake by mixing together the pumpkin puree, oil, coconut sugar, eggs, and vanilla until fully combined
- Then add in the flour, baking powder, pumpkin pie spice + ground cinnamon until smooth
- Pour the cake batter into the baking dish and spread across then add the cream cheese filling and spread across
- Next pour the crumbs on top and bake for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean
- Remove from the oven and place the pan on a wire rack to cool completely then slice and enjoy!
A few other delicious and healthy pumpkin recipes to make:
Creamy Pumpkin Bacon Carbonara Pasta!
INSANE Brown Butter Pumpkin Cinnamon Rolls
Gluten-free Pumpkin Crumb Cheesecake
This Gluten-free Pumpkin Crumb Cheesecake is the ultimate dessert recipe to make for the holiday season. Plus it is made with healthier ingredients than your usual pumpkin cheesecake recipe!
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 mins
Ingredients
Crumb topping:
- 3/4 cup gluten-free oat flour
- 1/2 cup coconut sugar
- 1 teaspoon cinnamon
- 5 tablespoons unsalted butter, cold
Cream cheese filling:
- 1 8-ounce package cream cheese
- 1/4 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
Pumpkin cake:
- 1.5 cups gluten-free oat flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 1 cup pumpkin puree
- 1/2 cup Garden of Life Organic Extra Virgin Coconut Oil, melted and cooled
- 3/4 cup coconut sugar
- 2 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and grease an 8×8 baking dish well
- Make the crumb topping first: whisk together the flour, brown sugar, and cinnamon until well combined in a medium bowl
- Cut the cold butter into small pieces and using your hands or a fork to evenly mash together
- Next make the the cream cheese filling by beating the cream cheese until smooth. Add in the coconut sugar and mix until fully combined
- Add in the egg and vanilla and mix until just combined and set aside
- Next make the the cake by mixing together the pumpkin puree, oil, coconut sugar, eggs, and vanilla until fully combined
- Then add in the flour, baking powder, pumpkin pie spice + ground cinnamon until smooth
- Pour the cake batter into the baking dish and spread across then add the cream cheese filling and spread across
- Next pour the crumbs on top and bake for 45-55 minutes or until a wooden toothpick inserted into the center of the cake comes out clean
- Remove from the oven and place the pan on a wire rack to cool completely then slice and enjoy!
Notes
*Store in fridge for 5 days or freezer for 2 months!
Thank you Garden of Life for sponsoring this post!
Share this recipe
Leanne
These are DELICIOUS!!! So. Good.
Jaime R
Have you tried making these Dairy Free?? Can you sub DF Cream Cheese and butter?
Rachel
you can likely use vegan cream cheese or butter!
Amy Correnti
I only have a 9 x 9 pan- do you think that would not work?
Rachel
it should!
Brooke
Hi! Would love to make this but the recipe itself seems to be absent from the post (the description and other comments are visible).
Thanks!
Rachel
it’s there ! try refreshing your browser and make sure you are looking at correct part of page! x
Lindsay
I would love to make this, but I don’t have any coconut products or oat flour. What would you substitute for the coconut ingredients and what other gluten free flour would work? I usually just use King Arthur Measure for Measure.
Rachel
aw im not sure!!! i don’t want to recommend a sub if i haven’t personally tested it. i’d hate for you to make and it not turn out good