Gluten-Free Nut-Free Pumpkin Surprise Cheesecake

I am never one for doing things “by the books”. I like adding little flairs to recipes and breaking the rules. That is how I came up with this totally gluten free nut free pumpkin surprise cheesecake. Low mess in the kitchen and you do NOT need to be a pro in the kitchen at all to master these.




  1. Preheat oven to 350 degrees
  2. Line 24 muffin pan with liners.
  3. In a bowl add graham cracker crumbs, ¼ cup of the sugar and all the butter and mix until well incorporated.
  4. Scoop even amount into each liner (I like using a mini ice-cream scooper for accuracy)
  5. Bake crust for 5 minutes and let cool.
  6. Mix with hand mixer the cream cheese, eggs and remaining sugar (¾ cup) until still slightly chunky.
  7. Add in the pumpkin and cinnamon and mix until well incorporated.
  8. Fill liners with cheesecake filling leaving a small amount of room.
  9. Bake for 20-25 minutes rotating ½ way through.
  10. Remove from oven and place in refrigerator overnight.
  11. Serve with fresh whipped cream and a sprinkle of fresh cracked cinnamon or eat as is.