Gluten-Free Pumpkin Cheesecake Recipe made with greek yogurt instead of cream cheese and topped with butterscotch ganache for a creamy and luxurious finish. This eggless pumpkin cheesecake is a holiday favorite and is made in an instant pot for easy preparation.
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Why I Love This Gluten-Free Pumpkin Cheesecake Recipe
I always strive to make conventional desserts healthily by modifying ingredients and cooking methods. This gluten-free pumpkin cheesecake hits the mark in so many ways!
- Gluten-Free - Whether you have gluten sensitivity or want to reduce your gluten intake, this recipe is gluten-free, wheat-free, and soy-free.
- Eggless - If you are entertaining and have vegetarian guests who avoid eggs, you can safely serve this eggless pumpkin cheesecake without worrying about dietary restrictions.
- Made with Greek Yogurt - Greek yogurt pumpkin cheesecake recipes are an increasingly popular and healthy alternative to traditional cream cheese cheesecake recipes. Greek yogurt contains more protein than cream cheese and is lighter on the stomach, so you can eat more without feeling weighed down!
- Cooked in an Instant Pot - This gluten-free pumpkin cheesecake's cooking process is simplified in an instant pot!
- Nutritious Crust - Made with various nuts, rolled oats, pumpkin seeds, and pumpkin spice, this mixture is ground in a food processor for a nutritious and yummy crust. You can use this crust recipe to make nutty energy bites too.
- Butterscotch Ganache topping - This ganache elevates the flavor of this gluten-free pumpkin cheesecake to another level. It is effortless to prepare using butterscotch chips that are readily available in the baking aisle of your grocery store.
- Pumpkin Spices - I'm a huge fan of pumpkin spices, and this warm, aromatic blend of cinnamon, nutmeg, ginger, and cloves reminds me of the arrival of fall with chilly mornings and tree leaves with vibrantly changing colors.
Pumpkin Cheesecake Using an Instant Pot
An instant pot is very versatile, and you can use it to make all kinds of recipes, including desserts. This instant pot pumpkin cheesecake recipe will amaze you with its soft and creamy texture. When using an oven to make a cheesecake, you must keep a very close eye on the baking time and temperature to ensure the pumpkin cheesecake crust does not get too dry or overbaked. The cooking process for this recipe is less complicated in an instant pot.
This recipe is much more relaxed and easy to follow regardless of the experience you have cooking with an instant pot, and it is a dessert favorite during the holiday season!
Gluten Free and Eggless Pumpkin Cheesecake
A large number of vegetarians around the world do not eat eggs. This eggless pumpkin cheesecake recipe is perfect for serving at a holiday gathering where you have vegetarian guests attending who avoid eggs. Since it is also gluten-free, wheat-free, and soy-free, you can serve this luscious dessert without worrying about dietary restrictions. That makes life more straightforward when you are entertaining a larger crowd.
My husband took this pumpkin cheesecake to work for a memorable holiday dessert treat, and it did not last long. Several of his colleagues approached him asking where he got this eggless pumpkin cheesecake and why it was so light, less sweet than other cheesecakes, and amazingly delicious all at the same time. When he shared this news with me, it made all my effort worth it, and I knew this gluten-free, eggless pumpkin cheesecake was an exceptional recipe!
Recommended Tools
- Instant Pot or pressure cooker - You will prepare the pumpkin puree and cheesecake filling in an instant pot.
- Springform Pan (7 inches) - This pan disassembles to easily remove the pumpkin cheesecake when done.
- Food Processor - This is used to pulse the crust before adding it to the springform pan.
Gluten-Free Pumpkin Cheesecake Ingredients
Gluten-Free Crust
- Pumpkin seeds
- Pumpkin spice
- Rolled oats
- Pitted dates
- Blanched almonds
- Cashews
- Walnuts
- Pistachios
- Coconut oil/butter
Greek Yogurt Pumpkin Cheesecake Filling
- Pumpkin spice
- Greek yogurt
- Condensed milk
- Heavy whipping cream
- Sugar pumpkin
- Cornstarch
Butterscotch Ganache Topping
- Butterscotch chips
- Heavy whipping cream
Whipped Cream Topping
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
How to Make Gluten-Free Pumpkin Cheesecake
Pumpkin Puree
- Put a trivet in an instant pot and add water. Place the pumpkin on the trivet and close the lid. Turn the vent to the sealing position.
- Pressure cook for 6 minutes and let the pressure release naturally. When the pressure pin drops, open the lid, take out the trivet with the pumpkin, and let it cool for 15-20 minutes.
- Slice the pumpkin into two halves and separate the pulp, stringy fibers, and seeds. Peel the skin off each half and cut it into cubes.
- Keep aside one cup of the cubed chunks for the cheesecake filling. Freeze the rest of the pumpkin for later use.
Gluten Free Crust
- Coat a 7-inch springform pan with a non-stick cooking spray, and line the bottom with parchment paper that is rounded to exactly fit the bottom.
- Heat oil in a pan and roast the oats and roughly chopped nuts for a few minutes.
- In a food processor, pulse the roasted oats and nuts mixture, chopped dates, and pumpkin spice to your desired consistency.
- Pour this mixture into the springform pan and press it evenly on the bottom.
- Place the pan in the freezer for at least 10 minutes or until you are ready to pour the pumpkin cheesecake filling.
Greek Yogurt Pumpkin Cheesecake Filling
- Add heavy cream and pumpkin chunks to a blender and puree until smooth.
- Add greek yogurt, condensed milk, pumpkin puree, and pumpkin spice to a large bowl and whisk until everything is nicely incorporated.
- Pour this filling into the prepared springform pan with crust, and cover it with aluminum foil.
- Pour water into the Instant Pot and then lower the trivet with the covered springform pan into the Instant Pot. Close and cook on high pressure for 30 minutes.
- After 30 minutes, let the pressure release naturally, carefully remove the instant pot lid, and then take out the springform pan. Place the pan on a cooling rack for about 30 minutes, and when cool, cover it with plastic wrap and refrigerate for at least 6 hours or overnight.
- When ready to assemble the cheesecake, run a knife around the edges, open the springform pan hook, and remove the cheesecake from the pan.
Butterscotch Ganache Topping
- Heat the cream and pour it over the butterscotch chips. Stir until all the chips are uniformly melted.
Whipped Cream Topping
- Pour the heavy cream and vanilla extract into the chilled bowl.
- Whip on medium speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue whipping quickly until stiff peaks form.
Pumpkin Cheesecake Finishing Touches
Top the gluten-free pumpkin cheesecake with the prepared butterscotch ganache. When serving, top each slice with a dollop of whipped cream topping for an elegant and delicious dessert that can't be resisted!
Storage Tips
Store the cheesecake covered in the refrigerator for up to one week. The flavors will become bolder as time passes, and you may find the last bite amazing!
Please leave a comment or feedback if you try this recipe!
Recipe
Gluten Free Pumpkin Cheesecake
Equipment
- 7 Inch springform pan
- Food Processor
Ingredients
For the Crust
- ½ cup Rolled oats
- 6 Dates Deseeded
- 2 tbs Almonds Slivered
- 2 tbs Cashews
- 2 tbs Pistachios
- 2 tbs Pumpkin seeds
- 2 tbs Walnuts
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin spice
- 1 tbs Butter or Coconut oil
For the Cheesecake Filling
- 1 cup Greek yogurt strained at room temperature
- 1 cup Condensed milk
- ½ cup Heavy whipped cream
- 1 cup Pumpkin Cubed and Boiled
- 1 tablespoon Cornstarch
- 1 ½ teaspoon Pumpkin spice
For the Whipped Cream Topping
- ½ cup Heavy whipped cream
- 2 cup Powdered sugar
- 1 teaspoon Vanilla extract
- ½ cup Butterscotch chips
- 3 tbs Heavy whipped cream
Instructions
For Pumpkin Puree
- Add one cup of water to the bottom of the Instant Pot's stainless steel inner pot and place a trivet first.
- Now place the Sugar Pumpkin on the trivet.
- Close the lid, turn the vent to the sealing position, and pressure cook for 6 minutes. Let the pressure release naturally.
- When the pressure pin drops down, open the lid and take out the trivet along with the pumpkin and let the pumpkin cool down for 15-20 minutes.
- Slice the pumpkin into two halves, and separate the inside pulp, stringy fibers, and entangled seeds from the pumpkin. (don’t throw the seeds away, wash and roast them for a healthy snack)
- Flip the halves and peel them using a utility knife.
- Now cube the clean and peeled pumpkin. Keep a cup of cubed pumpkin aside and freeze the rest for later use.
For Gluten Free Pumpkin Cheesecake Filling
- Prepare a 7inch springform pan by coating it with a non-stick spray and then lining the bottom with a parchment round.
- In a pan, heat oil, then roast oats and roughly chopped nuts for a few minutes on medium heat.
- Then in a food processor, pulse together roasted oats and nuts mixture, chopped dates, and pumpkin spice a few times until everything mix thoroughly or to your preferred consistency.
- Pour this mixture into the springform pan and press evenly in the bottom to form an even layer.
- Place the pan in the freezer for at least 10 minutes or until filling is ready to pour.
- Blend heavy cream and boiled pumpkin chunks and puree in a blender until smooth.
- In a large mixing bowl, mix strained yogurt, condensed milk, pumpkin puree, and pumpkin spice until everything is incorporated nicely.
- Pour this mixture over the prepared springform pans with crust.
- Cover the filled springform pan with aluminum foil and place the springform pan on the trivet.
- Pour 1 cup of water into the Instant pot stainless steel liner, and then lower the trivet with covered springform in the stainless steel liner.
- Lock the lid in place, turn the vent to the sealing position, select the High-Pressure mode set and the timer for 30 minutes.
- Let the pressure release naturally, carefully open the lid.
- Remove the springform pan from Instant Pot, and place it on a cooling rack for about 30 minutes to cool down. Cover the cold cheesecake with a cling wrap and, refrigerate it for at least 6 hours or overnight.
- Take out the springform pan from the refrigerator and run a knife around the edges of the cheesecake to loosen up the sides.
- Carefully, open the hooks of the pan and remove it
- keep the cheesecake aside and prepare butterscotch ganache and whipped cream topping.
For Butterscotch Ganache Drip
- Heat the cream and then pour over the butterscotch chips. Stir until all the chips are melted uniformly.
For the Vanilla Whipped Cream
- Pour the chilled whipping cream and vanilla essence into a cold bowl.
- Start whipping first on medium-high speed until the cream starts to thicken.
- Slowly add the powdered sugar and continue whipping on high speed until stiff peaks form.
To Serve
- Top it with some butterscotch ganache and heavy whipped cream icing before serving to bring out the extra oomph of this pumpkin spice cheesecake.
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