• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Rustic Foodie®
  • Recipe Index
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • About Me
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • Recipes
  • About Me
  • Contact
  • Subscribe
×

Home » Recipes » Fall Desserts

Crustless Pumpkin Cheesecake (Gluten Free)

Dated: September 4, 2018 Last Modified: November 10, 2022 This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Jump to Recipe Print Recipe
Pumpkin Cheesecake with Cinnamon Caramel Sauce

This Crustless Pumpkin Cheesecake recipe is easy and tastes like pumpkin pie! It's gluten free and topped with cinnamon caramel sauce.

This Pumpkin Cheesecake with Caramel Sauce is easy to prepare and it's light, fluffy, and gluten free but still has that decadent quality that we expect from fall desserts.

Slices of pumpkin cheesecake with caramel sauce on white plates.

We're coming up on fall baking season and I'm pretty happy about it. Fall baking means all kinds of apple and pumpkin desserts. When it comes to desserts, my heart definitely belongs to pie.

For my money, there's almost nothing better than a scratch-made pumpkin pie and a strong cup of coffee.

Baking a pumpkin pie from scratch is a bit labor intensive, though. Sometimes it's nice to bake a dessert like this Crustless Pumpkin Cheesecake that doesn't involve rolling out pie crust and scooping out pumpkin innards.

Best of all, it tastes a lot like pumpkin pie!

Jump to:
  • How To Make Pumpkin Cheesecake
  • How To Make Cheesecake Light and Fluffy
  • Bake The Cheesecake In A Water Bath
  • Why Bake Cheesecake In A Water Bath?
  • How To Make Caramel Sauce
  • What To Serve With Crustless Cheesecake
  • Crustless Pumpkin Cheesecake (Gluten Free)
Pumpkin cheesecake batter and meringue in two separate ceramic bowls.

How To Make Pumpkin Cheesecake

This crustless pumpkin cheesecake recipe is super easy - I promise. It's a Japanese-style cheesecake which means that it's extra light and fluffy.

There is no crust and the texture ends up kind of 'souffle-like'. It's not dense like a New York style cheesecake. I love cheesecakes of all kinds but this one is fun because it's a bit different.

  1. The first step is to heat the oven to 350 degrees. As the oven heats, separate 6 eggs into two different bowls - Yolks in one bowl and whites in the other.
  2. Next up is to whip 1 8 oz. package of gluten free (if you'd like to keep the recipe gluten free) room temperature cream cheese with a hand mixer or a KitchenAid mixer until it's light and fluffy.
  3. Add the whipped cream cheese to the egg yolks along with 1 cup of pumpkin puree (not pumpkin pie filling), ½ cup sugar, and 1 tsp. vanilla. Mix until completely combined.

It's very important that the cream cheese is room temperature or the mixture will become chunky, which results in a dense cheesecake.

Pumpkin cheesecake batter in ceramic bowl next to blue spatula.

How To Make Cheesecake Light and Fluffy

Next up is to make some meringue with the egg whites.

  1. Whip the egg whites using the whisk attachment on a Kitchen Aid mixer on medium-high speed. This process should take about 7 to 8 minutes. The egg whites will form stiff peaks when finished.
  2. Once the meringue is formed, add it to the pumpkin mixture a scoop at a time.
  3. Fold the meringue into the pumpkin batter slowly until it is completely incorporated. Don't mix aggressively or the meringue will lose its 'springiness' and the mixture will fall flat.

The egg whites help to keep this cheesecake light and fluffy, as opposed to a thick, creamy style of cheesecake.

Looking for more desserts? Don't miss these!

  • Old Fashioned Blueberry Buckle
  • Baked Lemon Doughnuts
  • Italian Chocolate Hazelnut Cake
  • Buttermilk Rhubarb Cake
  • Scandinavian Almond Cake
  • Coconut Chocolate Chip Cupcakes
  • Irish Cream Chocolate Doughnuts
  • Bailey's Whiskey Ice Cream Affogato
Cinnamon caramel sauce in sauce pan with wooden spoon.

Bake The Cheesecake In A Water Bath

  1. Now it's time to get that cheesecake in the oven. Spray a springform pan generously with cooking spray. Don't be shy with the cooking spray - you don't want your glorious creation to stick.
  2. Pour the pumpkin cheesecake batter into the pan and spread evenly. It's best to bake the cheesecake in a water bath so that it cooks evenly.
  3. Wrap the springform pan tightly with aluminum foil and place it into a rectangular cake pan.
  4. Pour an inch or so of water into the pan (careful not to get any in the batter).

Why Bake Cheesecake In A Water Bath?

This will keep the cheesecake moist, prevent it from drying out, and help it to cook evenly.

  1. Carefully place the cake pan(s) in the oven and bake for 40 minutes or so.
  2. Once the 40-minute mark hits, turn the oven off and keep the cheesecake in there for another 15 minutes.
  3. At this point, the top should be nice and golden and the cheesecake should be finished cooking. Remove from oven and let cool completely.
Slices of pumpkin cheesecake with caramel sauce on white plates.

How To Make Caramel Sauce

Now for the really good stuff - the caramel sauce that gets drizzled on top. This caramel sauce gets spiced up a bit with some cinnamon. Caramel sauce may seem intimidating but it's super easy to make.

I love adding caramel sauce to pumpkin desserts. It adds a nice bit of richness.

Much of the sweetness in this dessert comes from the caramel so I highly advise not skipping it!

  1. To make the sauce simply melt 3 Tbsp. of butter in a small sauce pan over medium-low heat.
  2. Add ¾ cup packed brown sugar and slowly let the sugar melt into the butter. Stir the mixture with a whisk.
  3. Once the sugar has melted, slowly add ⅓ cup or so of heavy whipping cream, whisking constantly. Let the caramel simmer on a low heat until it reaches a creamy consistency.
  4. Add ½ tsp. cinnamon and a generous pinch of salt. The key to caramel is to stir constantly so that it doesn't burn. Once it's nice and creamy remove from heat.

Looking for more fall desserts? Check out these recipes!

  • Cast Iron Gluten Free Apple Crisp
  • Maple Bourbon Pecan Pie
  • Gluten Free Apple Pie
  • Maple Bourbon Walnut Pie
  • Apple Galette
  • Ina Garten Apple Crisp
  • Cinnamon Sugar Apple Cake
  • Streusel Apple Muffins
Slices of crustless pumpkin cheesecake with caramel sauce on white plates.

What To Serve With Crustless Cheesecake

Once the cheesecake has cooled it's time to serve! Cut a slice and drizzle with the desired amount of the cinnamon caramel sauce. The spices in the caramel sauce give this cheesecake its characteristic 'pumpkin pie' flavor.

You can also add some ice cream, crème anglaise, or homemade whipped cream to this cheesecake.

How Long Does It Last In The Fridge?

Any leftovers may be stored in an airtight container in the fridge for 3-4 days.

Be sure to allow the cheesecake to cool completely before transferring to the fridge for storage.

Can It Be Frozen?

I do not recommend freezing this pumpkin cheesecake.

I'll always gravitate toward my favorite pie recipes when it comes to fall baking but I'll make an exception once and while. This Crustless Pumpkin Cheesecake is one such exception.

Love pumpkin? Check out these recipes!

  • Gluten Free Pumpkin Bread Pudding
  • Oatmeal Streusel Pumpkin Coffee Cake
  • Gluten Free Pumpkin Waffles
  • Pumpkin Scones with Maple Caramel Sauce
  • Caramel Pumpkin Panna Cotta

Looking For More Pumpkin Desserts? Don't Miss These!

Chocolate Chip Pumpkin Bread

Perfect Pumpkin Cookies

Pumpkin Ice Cream Pie

Slices of crustless pumpkin cheesecake with caramel sauce on white plates.

Crustless Pumpkin Cheesecake (Gluten Free)

Christine Rooney
This Crustless Pumpkin Cheesecake recipe is easy and tastes like pumpkin pie! It's gluten free and topped with cinnamon caramel sauce.
5 from 2 votes
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 15 mins
Cook Time 55 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 8
Calories 230 kcal

Ingredients
 
 

  • 1 cup pumpkin puree
  • 6 large eggs separated
  • 1 8 oz. block gluten free cream cheese room temperature
  • ½ cup sugar
  • 1 tsp. vanilla extract
  • 3 Tbsp. butter
  • ¾ cup brown sugar
  • ⅓ cup heavy whipping cream
  • ½ tsp. cinnamon
  • generous pinch salt
  • cooking spray

Instructions
 

  • Heat oven to 350 degrees.
  • Separate 6 eggs. Place the yolks in one bowl and the whites in another bowl.
  • Whip one 8 oz. block of room temperature cream cheese with a hand mixer or KitchenAid mixer until light and fluffy.
  • Add whipped cream cheese to the egg yolks along with 1 cup of pumpkin puree, ½ cup sugar, and 1 tsp. vanilla. Mix until all the ingredients are combined.
  • Place the egg whites into a Kitchen Aid stand mixer and beat on medium-high speed with the whisk attachment for 7 to 8 minutes or so or until the meringue has formed stiff peaks.
  • Add the meringue to the pumpkin batter one scoop at a time. Fold the meringue in slowly until it is all incorporated. Be careful not to mix too vigorously or mixture will fall.
  • Spray a springform pan generously with cooking spray.
  • Pour the cheesecake batter into the sprayed pan and spread evenly.
  • Wrap the springform pan tightly in aluminum foil and place into a rectangular cake pan. The round cake pan should fit snugly into the cake pan. Pour an inch or so of water into the rectangular cake pan being careful not to get any water in the cheesecake batter.
  • Carefully place the cake pan into the oven and bake for 40 minutes. Once it has baked for 40 minutes, turn off heat and keep in oven for an additional 15 minutes.
  • Once the cheesecake has baked remove from oven and let cool completely.
  • For the caramel sauce: Melt 3 Tbsp. butter in a small sauce pan over medium-low heat. Add ¾ cup or so of brown sugar into the butter, stirring constantly. Once the sugar has melted, slowly add ⅓ cup or so of heavy whipping cream. Whisk this mixture constantly to prevent burning. Once the caramel sauce has reduced a bit and is creamy add ½ tsp. cinnamon and a generous pinch of salt. Remove from heat.
  • Cut the cheesecake into pieces and drizzle with the desired amount of the caramel sauce.

Notes

Cream cheese must be room temperature and must be whipped with a mixer or it will become clumpy.

Nutrition

Calories: 230kcal
Keyword pumpkin cheesecake, japanese pumpkin cheesecake, cheesecake recipes, pumpkin cheesecake recipes, cinnamon caramel sauce, pumpkin cheesecake caramel sauce
Tried this recipe?Let us know how it was!

More Fall Dessert Recipes

  • Pumpkin panna cotta with salted caramel sauce in glass with spoon.
    Pumpkin Panna Cotta with Caramel Sauce
  • Slice of pumpkin streusel coffee cake on white plate with fork.
    Pumpkin Coffee Cake (Gluten Free)
  • Maple bourbon walnut pie with whipped cream on small white plate with fork.
    Maple Walnut Pie with Bourbon
  • Maple glazed gluten free pumpkin scones on white surface.
    Gluten Free Pumpkin Scones with Maple Glaze
907 shares
  • Yummly
  • Facebook
  • Twitter

About Christine

My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Reader Interactions

Comments

  1. Kelly Asche

    November 21, 2017 at 6:11 pm

    5 stars
    I love how much lighter this is than regular cheesecake. Thank god, because it tastes great and I can have more than one slice and not feel horrible.

    Reply
  2. Ben Myhre

    November 22, 2017 at 8:37 am

    There are a lot of good flavors in this cake and I love cheesecake.

    Reply
  3. Sues

    November 25, 2017 at 12:55 pm

    I love everything about this! Especially that cinnamon caramel sauce 🙂

    Reply
  4. Ben Myhre

    September 05, 2018 at 6:19 am

    I am not sure that I am on the Pumpkin Spice train like so many are, but good is good. And this cheesecake looks ridiculously good. Thanks for sharing!

    Reply
    • Christine

      September 13, 2018 at 2:17 am

      I hear you - The Pumpkin Spice craze is out of control but I definitely can't resist a good pumpkin dessert!

      Reply
  5. EA The Spicy RD

    September 09, 2018 at 5:38 pm

    5 stars
    I've never heard of Japanese style cheesecake before~this looks divine! And, I'm pretty sure I could eat that Cinnamon Caramel Sauce all on its own. Yum!

    Reply
    • Christine

      September 13, 2018 at 2:18 am

      It's definitely a little lighter in texture than a traditional cheesecake and it is definitely all about the sauce! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Thanks for stopping by! My name is Christine Rooney. I live in rural Minnesota with my husband. I own and operate The Rustic Foodie and work as a freelance photographer and writer. I like my food to be like anything else in life - down to earth and full of flavor.

Recent Posts

  • Dutch Oven Chicken and Potatoes
  • Vegetarian Greek Stuffed Peppers

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions
  • Accessibility

Contact

  • Contact
  • Work With Me!

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Foodie Pro on the Foodie Pro Theme

907 shares