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GF Baking Contest 2025 - Staff Choice Award - Pumpkin Pie Cheesecake Recipe

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This delicious recipe was made by Lucy Whitney, all of us at Pass Health Foods loved it!!

Ingredients

Graham Cracker Crust:

  • 150 grams (about 1 ¼ cups) of gluten free graham cracker crumbs (I use Once Again brand from Pass)

  • ¼ cup of granulated sugar

  • 4 tablespoons melted butter

  • ¼ teaspoon kosher salt

Filling:

  • 2 (8 oz) packages cream cheese at room temperature

  • ½ cup granulated sugar

  • 1 teaspoon vanilla extract

  • ¼ teaspoon kosher salt

  • 2 large eggs

  • ½ cup pumpkin puree

  • 2 teaspoons pumpkin pie spice

Instructions

First, make the graham cracker crust:

  1. Preheat oven to 350°F.

  2. Crush graham crackers in a zip-top bag or a food processor into a fine crumb.

  3. Measure out 150 grams (about 1 ¼ cups) of crumbs.

  4. In a medium bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Mix together with a fork until sandy and mixture can form a clump when pinched together.

  5. Pour into a 9” pie plate. Use a flat-bottomed measuring cup to firmly pack the crumbs down, using your fingers to push some up the sides of the pie plate.

  6. Bake for 8 minutes, then cool completely before filling with the cheesecake batter.

For the pie filling:
Reduce oven to 325°F.

  1. In a large bowl, beat to combine the cream cheese, granulated sugar, vanilla extract, and salt until well combined. Beat in the eggs one at a time until smooth.

  2. Remove 1 1/3 cups of the cheesecake batter and spread it into the bottom of the graham cracker crust.

  3. Add the pumpkin puree and pumpkin pie spice to the remaining cheesecake batter and mix until well combined. Carefully spread the pumpkin layer over the plain cheesecake layer with a spatula.

  4. Bake in the preheated oven for 35 to 40 minutes, or until the center is almost set.

    • The center of the cheesecake will still be slightly jiggly but will set up fully as it chills in the fridge.

  5. Allow to cool fully to room temperature, about 1 hour. Then cover and refrigerate the cheesecake for a minimum of 3 hours, or up to overnight for best results.

    • This cheesecake always tastes better the next day after the flavors meld together and the cheesecake fully sets up.

  6. Slice and serve with whipped cream on top, if desired.