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!

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:

How to make cheesecake with pumpkin crumb cake:

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish well
  2. Make the crumb topping first: whisk together the flour, brown sugar, and cinnamon until well combined in a medium bowl
  3. Cut the cold butter into small pieces and using your hands or a fork to evenly mash together
  4. Next make the the cream cheese filling by beating the cream cheese until smooth. Add in the coconut sugar and mix until fully combined
  5. Add in the egg and vanilla and mix until just combined and set aside
  6. Next make the the cake by mixing together the pumpkin puree, oil, coconut sugar, eggs, and vanilla until fully combined
  7. Then add in the flour, baking powder, pumpkin pie spice + ground cinnamon until smooth
  8. Pour the cake batter into the baking dish and spread across then add the cream cheese filling and spread across
  9. 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
  10. 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

The Best Vegan Cinnamon Sugar Pumpkin Donuts

Delicious Vegan Pumpkin alla Vodka Sauce (paleo)

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!
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Gluten-free Pumpkin Crumb Cheesecake

★★★★★

5 from 1 reviews

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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

Scale

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:

Instructions

  1. Preheat oven to 350 degrees and grease an 8×8 baking dish well
  2. Make the crumb topping first: whisk together the flour, brown sugar, and cinnamon until well combined in a medium bowl
  3. Cut the cold butter into small pieces and using your hands or a fork to evenly mash together
  4. Next make the the cream cheese filling by beating the cream cheese until smooth. Add in the coconut sugar and mix until fully combined
  5. Add in the egg and vanilla and mix until just combined and set aside
  6. Next make the the cake by mixing together the pumpkin puree, oil, coconut sugar, eggs, and vanilla until fully combined
  7. Then add in the flour, baking powder, pumpkin pie spice + ground cinnamon until smooth
  8. Pour the cake batter into the baking dish and spread across then add the cream cheese filling and spread across
  9. 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
  10. 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!

  • Author: Rachel

Thank you Garden of Life for sponsoring this post!