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Gluten-free Pumpkin Crumb Cheesecake

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5 from 1 review

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

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