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Basque Pumpkin Cheesecake (Gluten-free. Low Glycemic)

Basque Pumpkin Cheesecake (Gluten-free. Low Glycemic)

The BEST Pumpkin Cheesecake of all time! 

The famous burnt Basque Cheesecake from Spain, was created in 1990 by Chef Santiago Rivera of La Viña in San Sebastian, Spain. Over the passed 30 years, chefs all over the world have been baking their own renditions, some with goat cheese, others with camembert, etc. Fast forward to the 2020's, this fabulous dessert, that I make with organic cream cheese and coconut sugar, has established its special place in our holiday food lineup!

If you make this beauty, tag me #purefreshdaily, to be featured!

Prep Time: 15 minutes 
Bake Time: 55 minutes
Serves: 8-10

Allergen Alert: Dairy and eggs



  • (3) 8-ounce packages cream cheese, at room temperature (vegan can be used)
  • 1 ½ cup coconut sugar (or your choice sugar) *see note about amounts
  • 1 cup roasted fresh pumpkin (or 1 cup canned pumpkin puree)
  • 1 tablespoon Gluten-free all purpose flour, or regular all-purpose flour 
  • 2 teaspoons of gluten-free, vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder (optional, but it gives it height)
  • ¼ teaspoon sea salt
  • 6 large eggs
  • 1 cup heavy whipping cream (whole fat, canned coconut milk can be substituted)



Preheat your oven to 425 degrees. Remove all but one of your oven racks. Spray a 9 or 10-inch springform pan with avocado oil (or coconut oil), and line the bottom of the pan with a large piece of parchment paper, large enough to leave 1-2 inches above the rim. 


USING A MIXER: With a hand mixer (or standing kitchen mixer), combine the cream cheese and sugar. Add in the pumpkin puree, vanilla, all purpose flour, pumpkin pie spice and salt. Mix. Add eggs, blend well, and then add cream. Blend everything for about 1 minute, or until all ingredients are thoroughly incorporated, scraping down the batter from the sides of the bowl. 


Pour batter into springform pan. Bake cheesecake for 55 minutes, or until the top is puffed up, golden brown, and the sides are a little cracked. 


Allow your cheesecake to cool down before unmolding from the springform pan, and refrigerate for at least 2 hours before serving. 


NOTE: regarding the sugar. If you make your cheesecake with coconut sugar, use     1 ½ cup. If using cane sugar, use 1 cup.

As you can see in the photo, I covered my Pumpkin Cheesecake with Meringue because I wanted something a little more dramatic for our family's occasion, but they definitely enjoy it, just the same, without the Meringue :)

Recipe inspired by, and adapted from: