Gluten-Free Black Bottom Pumpkin Cheesecake
Pumpkin season is almost over. Just kidding, we have another month of it! In honor of pumpkin spice and everything nice, here’s my delicious Black Bottom Pumpkin Cheesecake recipe.
Perfect for Halloween, Thanksgiving, or any day in between, this dessert is luscious, creamy, and sure to hit the spot. To create the black bottom, I used Kinnikinnick KinniToos chocolate sandwich cookies. For striking contrast, I then layered it with a pumpkin cream cheese layer and a traditional cream cheese layer. The sour cream and powdered sugar “frosting” on top is the perfect finishing touch to give it that extra oomph.
A great bonus about this cake is that the topping gives it a nice base for additional decorations, if desired. You can top it with sprinkles, decorate it with Halloween shapes in frosting, or just leave it as-is for a classy, simple look.
Black Bottom Pumpkin Cheesecake
Ingredients
- Gluten-free nonstick cooking spray
- 1 (8-ounce) package Kinnikinnick KinniToos chocolate sandwich cookies (fudge or chocolate vanilla)
- 4 tablespoons melted butter
- 4 (8-ounce) blocks cream cheese, at room temperature
- 4 large eggs
- 1½ cups sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon kosher or fine sea salt
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
- 1 cup sour cream
- 1 tablespoon powdered sugar
Instructions
- Spray a 9-inch springform pan with cooking spray. Preheat the oven to 325 degrees.
- Grind the cookies to fine crumbs in a food processor. Add the melted butter and pulse to combine. Press the mixture firmly into the bottom of the prepared pan.
- In the bowl of an electric mixer, preferably fitted with a paddle attachment, combine the cream cheese, eggs, sugar, vanilla, and salt. Beat on medium speed until very smooth. Divide the mixture in half and add the pumpkin and pumpkin pie spice to half and mix well.
- Pour the pumpkin filling over the crust and smooth. Add the remaining filling on top and smooth. Bake for 1 hour and 15 minutes or until set. Let cool, then cover and refrigerate for at least 4 hours or preferably overnight.
- Remove the cheesecake from the pan and place on a serving plate or cake stand.
- Combine the sour cream and powdered sugar and spread on top of the cheesecake.
Nutrition
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This sounds absolutely devine! But have you tried making it without dairy and eggs? In additional to being gluten free, I am also allergic to dairy and eggs. Thank you!
Hi Linda,
No, I haven’t tried making this without dairy and eggs. Those are both pretty big parts of cheesecake, so usually you have to go a whole different route with dairy-free, egg-free cheesecake (cashews, for example). You could try swapping the dairy ingredients for store-bought dairy-free options and then swap the eggs for an egg replacer, but again I have not tried that myself. Here are some recipes for dairy-free and egg-free cheesecakes we have on the site, in case this helps too: https://glutenfreeandmore.com/blog/category/vegan#vegan+s:cheesecake
Let me know if you try making substitutions, and how it goes!