Pumpkin Spice & Everything Nice: Delicious Food Allergy Friendly Pumpkin Cheesecake

September 15, 2026
Cindi
World Recipes

Food Allergy Friendly Pumpkin Cheesecake recipe

Pumpkin Spice & Everything Nice: Delicious Food Allergy Friendly Pumpkin Cheesecake

This Food Allergy Friendly Pumpkin Cheesecake that’s SO GOOD there won’t be any leftover!

Fall baking season is officially calling & if you are living with food allergies, it’s all too easy to feel like you are missing out on the cinnamon & pumpkin spiced traditions of Autumn.

Well, no longer!

Also, this makes a scrumptious Thanksgiving dessert.

See our posts on 30 Tips for a Fantastic Thanksgiving with Food Allergies & Hosting Thanksgiving When Someone Has Food Allergies? read this 1st.

By the way, this creamy, pumpkin cheesecake has a lightly crunchy graham cracker base & added dollops of whipped cream make a delightfully delicious Fall dessert!

As well as becoming a new favorite, this Food Allergy-Friendly Pumpkin Cheesecake will bring back memories of years past with its warm, scrumptious aroma filling your kitchen.

Absolutely delicious Food Allergy-Friendly Pumpkin Cheesecake recipe!

And don’t take my word for this piece of cheesecake Heaven, a few Thanksgiving’s ago, my nephew Brian said:

I didn’t like other cheesecake BUT THIS PUMPKIN CHEESECAKE IS SO GOOD – I LOVE THIS!!!

Brian wasn’t kidding.

There was a trail of crumbs but no Pumpkin Cheesecake leftover! Oh, & did I mention Brian is from NYC, where cheesecake is famous & everywhere. Every year after that, Brian’s 1st question is:

Did you make 2 Pumpkin Cheesecakes this year, Aunt Cindi?!

Hosting Thanksgiving with Food Allergies Tips. — Top tips for a safe & fabulous Thanksgiving with Food Allergies!

Why You’ll Fall in Love with This Recipe

Welcome back to An Easy Journey, where we believe that keeping you & your family food allergy safe should never mean sacrificing flavor, fun & traditions!

Today, we are tackling the Holy Grail of dessert: Pumpkin Spice & Everything Nice: Delicious Food Allergy Friendly Pumpkin Cheesecake.

Rich, velvety, perfectly pumpkin spiced & free from many common food allergens like:

Peanuts
Tree Nuts
Dairy
Gluten
Soy

Note:

If you have an egg allergy, please use your egg replacer instead of the eggs listed here on the recipe card. And of course, always adjust for your specific food allergies. ALWAYS double check all ingredients.

And we use Gran Marnier in our recipe but feel free to omit or use a safe liquore. See our post on food allergies and drinks here. In the USA, alcohol does NOT have to list food allergens.

Also, as this recipe is for a cheesecake, you need a springform pan. This is a great one. Less chance of your yummy cheesecake cracking.

By the way, this is a SUPER EASY recipe: NO water baths, no stressing.

Really.

Even if you’ve never made a cheesecake before. 😋

Don't miss out on anything! Food Allergy Friendly Fall Recipes! — From Pumpkin Spice Coffee to Pumpkin Chip Bread – Food Allergy Recipes you’ll LOVE!

The Food Allergy Ingredient Lineup

For the crust:

You can use graham crackers, gluten-free graham crackers or food allergy-friendly cookies like @Annies or @Sweet Loren’s Cookies. Spice, cinnamon or even vanilla cookies make an awesome flavorful cheesecake crust!

Ask us how we know!

Of course, the pumpkin filling is the star of this cheesecake:

Dairy-Free cream cheese or if tree nuts are good for your food allergies, almond cream cheese is great for this dessert, or regular cream cheese if dairy is not your food allergy.

Pro Tip: 2 hours before making, put your bowl and beaters in the freezer as this makes your cream cheese whip up light & fluffy!

And for a star-studded topping:

Consider a fun customizable topping bar!

Yes. You can do:

Spiced or plain caramel drizzle (be careful of dairy here)
Homemade whipped topping (we always make a coconut whipped cream but many options)
Extra sprinkle of cinnamon, Nutmeg or Fall sprinkles (kids love sprinkles!)
Pomegranates – beautiful pop of red color & tastes wonderful too (our families fav)
Safe Fall/Thanksgiving candies like candy corn or if nuts are ok for your specific food allergies, toasted walnuts, pecans or hazelnuts can be an option

See, I told you we were going to be friends!

So excited to enjoy our Food Allergy-Friendly "Big Feast"! — A hike before enjoying our delicious Food Allergy-Friendly “Big Feast”! And yes, of course we’re having this Pumpkin Spice & Everything nice Pumpkin Cheesecake for dessert!

Additional Pumpkin Cheesecake Recipe Tips

For even better flavor, make this Food Allergy-Friendly Pumpkin Cheesecake a day before eating to get a deeper, more developed taste.
To reduce chances of cracking, make sure your oven is completely at temperature before putting cheesecake in oven & watch end time carefully as ovens can vary. For cheesecake to be fully done, your edges should look set but the middle should have a little wiggle. Turn oven off & open door for 5 minutes & then take out cheesecake & allow to cool on a wire rack.
Before removing from springform pan take a knife & dunk in a glass of very warm/hot water & go around frame. Only then undo spring latch.
Allow to cool completely on wire rack on counter before covering with foil & putting in fridge.
If you do have a few cracks on top, don’t fret. Simply cover with dollops of whipped cream or drizzled of caramel or even real maple syrup sprinkles.
We’ve never had any leftover, 😅 but you can freeze this cheesecake. Either the whole cheesecake or slices. Wrap completely cooled cheesecake in 2 layers of wrap, then a layer of foil & then into a freezer ziplock bag. Store for up to 3 months. To use, take out of freezer & place in fridge overnight to thaw.
Whipped cream, other toppings do NOT freeze well. Add when you are going to serve cheesecake.

Looks Good Right?

If you have any questions, comments, made this, join the chat: our Private Facebook Group: Food Allergy Travels and Life – over 7,000 super positive & helpful friends who TOTALLY understand a food allergy life!

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Pumpkin Cheesecake Food Allergy Friendly

Luscious Pumpkin Cheesecake perfect Fall/Thanksgiving Dessert free from many top food allergens. Super easy, never any leftover!

Prep Time10

Cook Time1

Total Time3 10

Course: Dessert, Snack

Cuisine: American

Keyword: allergy-friendly, easy, make ahead, party

Servings: 10 people

Ingredients

Crust

2 cups Graham Cracker crumbs finely crushed or food allergy friendly cookies
2 TBSP Sugar or Ground walnuts/pecans - can omit nuts
1/2 stick EarthBalance dairy dairy free butter melted or butter
2 TBSP Gran Marnier - can omit or freshly squeezed orange juice

Pumpkin Cheesecake Filling

1 can Organic Pumpkin Puree NOT pumpkin pie filling.
4 pkgs cream cheese, softened at room temperature dairy free/almond.
4 x-large Eggs or egg replacer
2 TSP Cinnamon
1/2 TSP Nutmeg
1 TBSP Cornstarch Check ingredients for food allergens.
2 TBSP Real Maple Syrup
1 cup Powdered Sugar
1/2 TSP Fresh ginger, minced. Optional
1/2 TSP Orange Zest
1 TBSP Gran Marnier liquore Optional
1 TBSP Good vanilla extract

Whipped Topping

1 can Coconut whipping cream/Alternative
1 TBSP Good vanilla extract or Gran Marnier for over 21
2 TBSP Powdered Sugar

Pumpkin Cheesecake Toppings - Optional

1 Pomegranate fronds
1 Caramel sauce Careful of food allergens
1/2 tsp Cinnamon or Nutmeg
8 Food Allergy Safe candies Candy Corn

Instructions

2 hours before making, place mixing bowl and beaters in freezer.
Start by making crust by preheating oven to 350F.
In medium size bowl, add all graham cracker crust ingredients together.
Press into Springform pan and up sides.
Bake 4 - 6 minutes, do not brown.
Allow to cool on a wire rack while you make filling.

Pumpkin Cheesecake Filling

Mix all ingredients together in a Kitchen-aid or similar, making sure to scrape down sides until cream cheese has been fully incorporated into the batter and there are no lumps.
Pour filling into cooled graham cracker crust and bake in a preheated oven at 350F for 50 - 55 minutes or until ends are set but middle has a little jiggle still. Do not over bake.
Shut oven off & open oven door slightly for 5 minutes before removing cheesecake to wire rack. This helps prevent cracking from abrupt temperature changes.
Allow to cool completely & then cover & refrigerate overnight.

Whipped Topping

Again, place mixing bowl & beaters in freezer 1 hour before making your whipped topping. This helps keep stiff peaks and prevents running/watery.
Pour coconut/heavy cream/dairy alternative whipping creme into cold bowl, adding vanilla, Gran Marnier if using (over 21 years old) & powdered sugar together until stiff peaks form. You can refrigerate & decorate Pumpkin Cheesecake later or now.
Enjoy with a cup of coffee, tea, milk or beverage of choice. Enjoy!

#aneasyjourney #foodallergyrecipe #foodallergies #pumpkincheesecake #Thanksgiving

Cindi

Speaker, Educator, Travel Consultant, Advocate & Founder.
Long before founding An Easy Journey, LLC., Cindi Korpacz's career was built in high-stakes information technology (IT) and enterprise marketing.
Managing high profile accounts like the White House, Microsoft and hosting then VP Al Gore at the Executive Technology Pavilion in Washington DC.

When my daughter was diagnosed with multiple life threatening anaphylactic food allergies over 20 years ago, I redirected that executive focus towards solving a life altering problem:

How to navigate a world full of food allergens with total confidence and zero margin for error.

What started with careful family trip planning, expanded into a broad mission to train, educate and advocate for the food allergy community.

Over the last two decades I/we have:

Trained Schools, Colleges & Universities: Led comprehensive training programs on food allergy prevention, cross contact mitigation, and emergency response in educational environments.

Advised US Congressional Representatives: Advocated for critical food allergy safety legislation, labeling transparency, and policy reforms.

Spoken at National Food Allergy Conferences for FARE (Food Allergy Research and Education) on advanced strategies for Traveling both domestically and internationally with Food Allergies.

Led Top National Food Allergy Fundraising Teams: Recognized as a top fundraising team for multiple years to advance food allergy research education & awareness.

Founded An Easy Journey, LLC.: Built an award winning, industry leading travel consulting firm that has helped thousands of clients travel all over the USA and World with 0 food allergy reactions. Now, this isn’t a guarantee, but proof that our strategies work in real food allergy environments and situations.

Consulted with Companies on their Food Allergy Training & Protocols to keep their employees and clients safer and less stressed.

If you’re a Company, Educational Facility or a Person/Family struggling with food allergies, Contact Us to discuss your specific challenges and goals. We’re on a mission to make living with food allergies truly An Easy Journey!