Triple Chocolate Gluten Free Pumpkin Cheesecake & Crust

This is the best dessert I could possibly think of serving on Thanksgiving out of all of my gluten free dessert recipes. It not only fits in perfectly with the holiday, but it contains tons of chocolate. The filling contains white chocolate, cream cheese, and pumpkin puree. The crust of this gluten free pumpkin cheesecake is is made of chocolate cookies and is covered with a thin layer of pumpkin chocolate ganache. I took a shortcut by using Pamela’s Products mini chocolate cookies for the crust. They really are ideal. This recipe has received rave reviews, even by gluten-eaters. Enjoy the recipe as well as your Thanksgiving.

Links You May Need:

Crunchy Gluten Free Chocolate Wafers

Crunchy Gluten Free Chocolate Cookie Pie Crust

Gluten Free Triple Chocolate Pumpkin Cheesecake

Yield: Serves 8 - 10

Gluten Free Triple Chocolate Pumpkin Cheesecake

A decadent. gluten free pumpkin cheesecake with 3 types of chocolate: white in the pumpkin filling, dark in the pumpkin/ganache filling, and a chocolate cookie crust.


    For the Crust:
  • 2 cups ground Gluten Free Chocolate Wafers Recipe* or Crunchy Chocolate Pie Crust Recipe
  • 6 Tablespoons unsalted butter, melted
  • 1/2 teaspoon pure vanilla extract
  • For the Filling:
  • 3 8-oz. packages gluten free cream cheese (Philadelphia), at room temperature
  • 1 3/4 cups granulated sugar
  • 1 15-0z. canned 100% pumpkin puree
  • 1/2 cup chopped semi-sweet, bittersweet, or dark gluten free chocolate (or Hershey's morsels**)
  • 8 oz. real gluten free white chocolate (or Hershey's Premier White Chips**)
  • 5 large eggs
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 1 Tablespoon pure vanilla extract
  • 2 Tablespoons brown rice flour
  • 1/2 recipe [Sweetened Whipped Cream (optional)
  • 1 teaspoon ground cinnamon (optional)


    To Make the Cookie Crust:
  1. Preheat the oven to 350°F.
  2. Add cookies to the bowl of your food processor and pulse until fine crumbs form.
  3. Add vanilla to melted butter and whisk to combine.
  4. Transfer the cookie crumbs to a large bowl, add melted butter mixture, and toss to distribute the butter evenly.
  5. Transfer the cookie mixture to a 9-inch springform pan and bake for 10 minutes.
  6. Transfer the pan and crust to a wire rack to cool completely.
  7. To Make the Filling:
  8. While the crust is cooling, make the filling. In a medium sized saucepan fill with water and bring to a boil.
  9. In the large bowl of your mixer, beat cream cheese and sugar until light and fluffy, about 3 minutes.
  10. Add pumpkin puree and mix until incorporated.
  11. Stop at this point, and add dark/bitter chocolate chips to a heat-proof bowl. Then add the white chocolate to a separate heat-proof bowl. Add an inch or two of water to two saucepans and place bowls over each pan without touching the water. Bring them both to a boil and lower heat while stirring the chocolate occasionally until they melt. Set saucepans aside and proceed with mixing the filling.
  12. Add eggs, one at a time to the filling, beating after each addition.
  13. Add cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and mix on medium speed just until combined.
  14. Add flour and beat just until incorporated.
  15. Add 1/4 of the filling to the dark chocolate mixture, whisk in, and set aside.
  16. Pour melted white chocolate into the batter and mix to combine.
  17. To Assemble, Fill, and Bake:
  18. Place the spring-form pan on a roasting pan, pour the chocolate mixture into on top of the crust and spread to distribute evenly.
  19. Pour the pumpkin mixture over the chocolate filling and distribute evenly.
  20. Place the pan in a roasting pan and fill with enough boiling water to reach halfway up the sides of the spring-form pan. Bake the cheesecake for about 1 hour. Turn the oven off and allow it to continue to bake for about 40 minutes or until the cheesecake giggles, just slightly, when you shake the pan.
  21. Transfer the cheesecake to a wire rack to cool completely.
  22. Once cooled, run a butter knife or frosting spatula along the sides of the pan to loosen it, remove ring and refrigerate, loosely covered with wax paper for 4 hours or overnight.
  23. Make the sweetened whipped cream right before serving and add cinnamon to the cream when you add the confectioners' sugar.
  24. Slice with a sharp knife and add a dollop to each piece. Optionally, melt more chocolate into molds, refrigerate until set and use to top the dollop of whipped cream.


Adding a pinch or two of cinnamon to the sweetened whipped cream is exceptionally flavorful.

*Pamela's SimpleBites Mini Extreme Chocolate Cookies are no longer available. Instead, make a batch of the Crunchy Gluten Free Chocolate Wafers recipe linked above, using just 7 ounces, and omit the step of dipping them in chocolate.

**If the chocolate morsels become too thick or sticky, add a dab of shortening as this will soften the mixture. In addition, for allergen purposes, note that Hershey's white premium chips contains cornstarch and soybean oil.

Discover more Gluten Free Cheesecake Recipes.

4 Replies to “Triple Chocolate Gluten Free Pumpkin Cheesecake & Crust”

  1. How many ounces is a package of Pamela’s cookies? I ordered mine from Amazon and they came as a whole box of individually wrapped cookies! I’m just not sure how many to use.

  2. Was wondering if this recipe would work substituting a regular chocolate for the white chocolate. Neither my hubby no I like white chocolate.

    1. Sandy, you and your husband are just like me. I don’t like white chocolate, however, in this recipe it just brings sweetness and a thicker texture to the filling. You can make the entire fillings into one filling, however, you will lose the layered effect. Just substitute equal amounts of milk chocolate for white chocolate.


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