{"id":166168,"title":"Gluten-Free, Lactose-Free Pumpkin Cheesecake","modified":"2026-08-25T19:14:47+02:00","plain":"Looking for a fall dessert that\u2019s a little different from pumpkin pie? Slice into a smooth, warmly spiced filling, set just right, over a cookie crust with a touch of salt and plenty of crunch.\n\n\n\nThe pumpkin flavor comes through clearly, and the texture is creamy without feeling heavy. And it\u2019s all gluten-free and lactose-free. You\u2019ll find more of my gluten-free pastries in the same category.\n\n\n\nIt starts with your homemade red kuri squash pur\u00e9e.\n\n\n\nWhat Is Gluten-Free, Lactose-Free Pumpkin Cheesecake?\n\n\n\nIt\u2019s a baked cheesecake set on a gluten-free, lactose-free graham-style cookie crust, with a pumpkin filling made from plant-based cream cheese, eggs, brown sugar, and spices. Rommel Reyes\u2019s version aims for a simple balance: a crumbly, lightly salted base topped with a soft, creamy filling.\n\n\n\nWhat makes it stand out is that contrast. The crust stays cookie-like and slightly salty, while the filling is sweet without going overboard, making for a rich dessert that still feels light enough after a meal.\n\n\n\nThe Main Ingredients\n\n\n\nThe crust starts with gluten-free, lactose-free graham-style cookies crushed into fine crumbs, then mixed with spices and melted plant-based butter. If you want exact control over the ingredients, Rommel Reyes recommends making the cookies yourself. He also notes that his homemade version doesn\u2019t use tapioca starch or xanthan gum.\n\n\n\nIf you\u2019re short on time, good store-bought gluten-free, lactose-free cookies work just fine. That said, many commercial options are heavy on sugar and additives, so it\u2019s worth checking the ingredient list carefully.\n\n\n\nFor the filling, you can use canned pumpkin pur\u00e9e for convenience or make your own. Homemade has more depth: simply roast the pumpkin, then blend until perfectly smooth.\n\n\n\nPlant-based cream cheese gives the cheesecake its body. Oat-, cashew-, or soy-based versions all work well, as long as you choose one with a fairly neutral flavor so the pumpkin and spices can shine.\n\n\n\nThe spices give the dessert its classic pumpkin profile, with the warm blend that\u2019s so closely associated with it. Adjust the amounts to suit your taste, or use a ready-made pumpkin spice blend if that\u2019s what you have on hand.\n\n\n\nAnother creamy lactose-free dessert: pandan cr\u00e8me br\u00fbl\u00e9e.\n\n\n\nTechnical Tips and Pitfalls to Avoid\n\n\n\nWeigh everything in metric for the best accuracy. With cheesecake, it really matters: the final texture can shift quickly with even small variations in the cream cheese, pur\u00e9e, or eggs.\n\n\n\nMaking a neat crust\n\n\n\nCrush the cookies into fine crumbs, not coarse pieces. Mix them with the spices and melted plant-based butter, then press the mixture firmly into the bottom and up the sides of a 23 cm springform pan or cake ring.\n\n\n\nThe chill time isn\u2019t just for looks: refrigerate the crust for at least 15 minutes so it can firm up before you add the filling.\n\n\n\nBlend the filling gently\n\n\n\nPreheat the oven to 160 \u00b0C before moving on to the filling. Blend the plant-based cream cheese, pumpkin pur\u00e9e, eggs, egg yolks, brown sugar, cornstarch, salt, and spices in a blender until perfectly smooth and uniform.\n\n\n\nPour the filling into the crust, stopping just below the rim of the ring or pan. If you spot bubbles on the surface, you can pop them with a kitchen torch, but it\u2019s optional.\n\n\n\nBaking to the right doneness\n\n\n\nBake for 55 minutes to 1 hour. To check, gently shake the pan: the center should still wobble slightly. If the whole cheesecake looks fully set, it\u2019s already gone too far for this style of texture.\n\n\n\nOnce out of the oven, let the cheesecake cool for about 1 hour, or until it\u2019s close to room temperature. Don\u2019t refrigerate it while it\u2019s still hot or even warm.\n\n\n\nStorage\n\n\n\nBefore slicing, let it chill in the refrigerator for at least 4 hours, or overnight. That\u2019s when the texture really firms up and the slices come out clean.\n\n\n\nThe base is a Graham cracker pie crust.\n\n\n\nFor more ideas, check out my gluten-free recipes.\n\n\n\nRecipe developed by chef Rommel Reyes. Find his work on Instagram, his Substack newsletter, and his YouTube channel.\n\n\n\n\n\n\tGluten-Free, Dairy-Free Pumpkin Cheesecake\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t240 g homemade gluten-free, dairy-free Graham-style crackers1 g pumpkin spice80 g melted dairy-free unsalted butter450 g gluten-free plant-based cream cheese450 g gluten-free pumpkin pur\u00e9e (canned or homemade)4 large eggs3 large egg yolks120 g brown sugar1.5 g pumpkin spice15 g cornstarch1 g salt\t\n\t\n\t\tCrustPulse the Graham-style crackers in a food processor until finely ground.Combine the cracker crumbs, pumpkin spice, and melted butter in a mixing bowl.Firmly press the crumb mixture over the bottom and up the sides of a 23 cm springform pan or cake ring. Refrigerate for at least 15 minutes to set.Spiced pumpkin fillingPreheat the oven to 160\u00b0C.Blend the cream cheese, pumpkin pur\u00e9e, whole eggs, egg yolks, brown sugar, cornstarch, salt, and pumpkin spice until smooth.Pour the filling into the crust, stopping just below the rim of the cake ring. If you like, remove any bubbles with a kitchen torch, though it\u2019s not essential.Baking and coolingBake for 55 minutes to 1 hour. Gently shake the pan; the filling should still jiggle slightly in the center.Remove the cheesecake from the oven and let it cool for about 1 hour, or until close to room temperature.Refrigerate the cheesecake for at least 4 hours or overnight before slicing and serving.Note: Do not refrigerate the cheesecake while it is still warm or hot.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=166168"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/166168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/164638"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=166168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=166168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=166168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}