The most delicious combination of sweet and tart dessert that you will find!  You’ll never believe it’s gluten-free!  The recipe was created by Emily Henke.  It won first place at our office Pumpkin Tasting event…enough said!

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Pumpkin Cranberry Delight Cheesecake



  • 3 cups Old Fashioned Oats
  • 1 1/2 cup Pamela’s Baking/Pancake Mix or Gluten Free Flour
  • 1 1/2 cup Organic Sugar – more coarse texture than regular white sugar
  • 1 tsp Cinnamon
  • 1 tsp Chile Spice
  • 3/4 cup Butter - melted
  • 9-10 inch Spring form pan


  • 1 10 oz. bag Stahlbush Island Farms frozen Cranberries - unthawed
  • 1/3 cup Organic Sugar
  • 1 tsp Cinnamon
  • 1 tsp Chile Spice
  • 4 tsp of the Baking mix/Flour
  • 1/2 cup Water


  • 3 8 oz. packages Cream Cheese at room temperature
  • 1 cup Organic Sugar
  • 2 Eggs
  • 1 15 oz. can Farmers Market Organic Pumpkin
  • 1 tsp Vanilla Extract
  • 1/2 cup Sour Cream
  • 1/2 tsp Cinnamon
  • 1/2 tsp Chile Spice
  • 1/2 tsp Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 tsp Ground Ginger Spice


  1. *Preheat oven: 250 degrees for Crust*


  1. Mix all dry ingredients together in a bowl then add melted butter. When mixed, you should be able to pick some up, press together and have it hold in a clump. You should see small clumps forming when mixing as well. Place mixture into spring form pan. Take the pile and start pulling out to edges to form a ridged ring around inside of pan while still leaving a layer on the bottom. Once you have a fairly even ridge formed, use your fingers to pull and then press the ridged up part against the side wall of the pan. Continue to go around the outside of the pan until you have a solid ring formed. You should still have a layer covering the whole bottom of the pan as well which can now be pressed into place too. When finished pressing all the crust mix, place into the oven for 15-20 minutes or until just barely getting golden brown. This is a vital step in the crust not turning out mushy. When done, take out of the oven and let rest until filling is finished.


  1. Place all ingredients in a sauce pan and slowly bring up to a boil. Simmer at slow boil until a nice pie filling consistency is accomplished. That means it’s thick, but can still be spread over the top of the cake without damaging it.
  2. *Preheat Oven: 400 Degrees to start cooking cake*


  1. Place your room temp Cream Cheese into a large mixing bowl and chunk it up some; then add the Sugar and blend them together. Add Eggs, Vanilla, Pumpkin, Sour Cream; mix in between each ingredient addition. Add all the spices and mix together well.
  2. Place filling into crust carefully and in portions if needed. You want to spread evenly, but with as little excess movement as possible so the crust stays in place. Start in the center with a large pile and push it towards the outside gently. Then take smaller amounts and fill in around the edges smoothing in an outwards circular motion. Top does not need to be perfectly flat.
  3. Place in a 400 degree oven for 15 minutes and then drop the temp down to 250 degrees for 60 minutes. When time is up, turn the oven off and open the door part way letting the cake rest in the oven for about 5 minutes before taking it out.
  4. After the cake is cool and prior to serving, spread the cranberry topping on the cake so it has a nice cherry red layer.
  5. Can also serve with whip cream, chopped nuts, and shaved chocolate.