Salted Caramel Chai Pumpkin Cheesecake – Gluten Free

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Average Rating: 5 | Rated By: 5 users

This Salted Caramel Chai Pumpkin Cheesecake is the perfect creamy gluten-free pumpkin dessert! So, if you’re looking for a delicious and festive gluten-free dessert for the holidays, this Salted Caramel Chai Pumpkin Cheesecake recipe is the one to try! 

This stunning dessert combines cheesecake, pumpkin pie and salted caramel. It’s packed with all the best Fall flavors and exotic chai spices. YUM!

the flavor

This grain-free cheesecake recipe is made with a ginger and nut buttery crust, creamy chai pumpkin cheesecake filling, and a salted caramel topping. The salted caramel topping takes this pumpkin dessert over the top!

Where does chai flavor originate from?

Chai most likely originates from India, where the spices in chai are commonly used. The most prevalent spice in the Chai flavor is cardamom. This is a popular flavor for many food and beverage items, including coffee, tea, and desserts.


decorated chai pumpkin cheesecake with salted caramel on a platter


FAQs about cheesecake


1. What is cheesecake?

Cheesecake is a dessert that typically consists of a creamy, sweetened cheese mixture on top of a crumbly biscuit or pastry base. 

2. What are some common flavors of cheesecake?

Some typical flavors of cheesecake include strawberry, raspberry, blueberry, lemon, lime, chocolate, coffee, and pumpkin. Two of our famous gluten-free cheesecake recipes are the Grain-Free Italian Amaretto Cheesecake, and the Coconut Cheesecake With Berry Compote.

 3. How do you know the cheesecake is cooked?

Assuming you’re referring to this recipe. The Salted Caramel Chai Pumpkin Cheesecake is cooked when the middle is still slightly wobbly when you shake the pan.

Once the pumpkin cheesecake is chilled for a few hours, the texture will be just what we are looking for. Creamy and moist.

4. How do you prevent the cheesecake from cracking?

To prevent the cheesecake’s surface from cracking and having a creamy texture, the cake should be baked at a steady low temperature. 

In this gluten-free recipe, the temperature is at 325 F. And remember, it takes time. You can’t rush a cheesecake.

But if this cheesecake cracks, don’t worry. The salted caramel sauce will fill the gaps beautifully and enhance the pumpkin cheesecake with flavor.

5. Can I make cheesecake without cream cheese?

Yes, you can use ricotta cheese. However, the texture and flavor will differ from traditional cream cheese-based cheesecakes.

6. Can I double the recipe?

Yes, you can double the ingredients and follow the same instructions. Use a 10-inch springform pan and adjust the baking time as needed.

easy way to cut salted caramel chai pumpkin cheesecake

When cutting cheesecake, there is an easy way to do it. First, lightly score the top of the cheesecake in a crisscross pattern. 

Then use a slightly greased knife to prevent the caramel from sticking to the knife.

What is salted caramel?

Salted caramel is a sweet buttery caramel that has salt added to it. This gives the caramel a unique flavor that is both sweet and salty.

Why is my salted caramel hard?

If your salted caramel is hard, it may be because the sugar has crystallized. When sugar crystallizes, it forms larger crystals that are difficult to dissolve. 

The best way to prevent sugar from crystallizing is to heat it slowly and stir constantly. You can also add a little bit of water to help keep the sugar from crystallizing. 


top view of salted caramel chai pumpkin cheesecake


Why is pumpkin cheesecake recipe popular?

Pumpkin cheesecake is popular because it is more flavorful and lighter than a traditional cheesecake. And adding pumpkin makes it healthier. This grain-free dessert recipe is also relatively easy to make, which is another appealing factor.

Why is my gluten-free chai pumpkin cheesecake dry?

If you’ve ever made a cheesecake, you know that one of the keys to success is ensuring that your cheesecake is moist and creamy. So why did your cheesecake turn out dry? There are a few possible reasons for a dry cheesecake.

One possibility is that you overcooked it. Cheesecakes should be cooked slowly and evenly, so if your oven is too hot or your cheesecake is in the oven for too long, it can dry out.

Another possibility is that you didn’t add enough liquid ingredients. Be sure to use full-fat dairy products and add eggs and other liquids (like pumpkin puree) as per the recipe. Lower-fat dairy products or skipping the eggs can make for a drier cheesecake.

Finally, make sure you’re using the right kind of pan. A springform pan with a good seal will help prevent moisture from escaping while the cheesecake bakes. 

best way to line a springform pan

The best way to line a springform pan with parchment paper is to cut a circle out of the parchment paper that is slightly larger than the circumference of the pan. 

Then, lightly grease the bottom and sides of the pan with butter or cooking spray. Next, place the parchment paper circle in the bottom of the pan and gently press it into place.


slice of salted caramel chai pumpkin cheesecake on a dessert plate



This Salted Caramel Chai Pumpkin Cheesecake is the perfect dessert for the holidays! It’s gluten-free, grain-free, refined sugar-free, and full of delicious Fall flavors. 

The chai pumpkin cheesecake filling is moist and creamy, and the salted caramel topping is the perfect finishing touch. 

So if you’re looking for a gluten-free pumpkin dessert to impress your family and guests, this is it!

Let’s Connect!


Many thanks!

Kristina xx


  • 3/4 tsp. GF ground ginger
  • 1/4 tsp. GF ground cinnamon
  • 3 Tbsp. Pure maple syrup or honey
  • 2 Tbsp. Melted unsalted butter
  • Pinch of sea salt
  • 2 packs (16 oz.)) cream cheese, room temperature
  • 1 1/2 cups GF pumpkin puree (not pumpkin pie filling)
  • 1 1/4 cups blonde coconut sugar or light brown sugar
  • 1/4 cup plain yogurt or sour cream
  • 2 Tbsp. Tapioca starch
  • 1 tsp. GF ground cinnamon
  • 3/4 tsp. GF ground cardamom
  • 1/2 tsp. GF ground ginger
  • 1/4 tsp ground nutmeg
  • Pinch of sea salt
  • 3 medium eggs, room temperature
  • 2/3 cup blonde coconut sugar
  • 3 Tbsp. unsalted butter
  • 6 Tbsp. Heavy cream, room temperature
  • Sea salt to taste (I used 1/2 tsp.)
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  • Preheat oven to 325 F and line an 8-inch springform pan with parchment paper. *Check the post on how to line the springform pan
  • Using a spatula, mix crust ingredients. Scatter the mixture into lined pan, then gentlly press into an even layer on the bottom of the pan
  • Using an electric mixer, mix cream cheese and pumpkin puree until smooth. Add coconut sugar, yogurt, tapioca starch, cinnamon, ginger, cardamom, nutmeg and salt and mix until combined
  • While the mixer is running on low speed, add one egg at a time until just combined. Do not overbeat the mixture. Transfer the filling on the top of the crust
  • Bake for 60 -70 minutes until the middle is still slightly wobbly when you shake the pan. Let cake stand in oven, with door ajar, approximately 30 minutes or until center is completely set. Remove from oven and let cool cheesecake completely on a wire rack before refrigerating. Refrigerate for 1 hour before adding the caramel
  • In a medium saucepan, melt the butter over medium heat. Add coconut sugar and while stirring, cook until the sugar has dissolved. About 5 minutes. If the sugar starts to crystalize, add a few drops of warm water
  • While whisking vigorously, slowly add the cream until combined. The mixture will bubble, so be careful—Cook over medium-low heat for 2 minutes longer. Remove from the heat and season with salt to taste. Cool to room temperature
  • Pour the caramel sauce over the cooled cheesecake and return the cake to the fridge. Chill for 6 hours or overnight, allowing the caramel to set
  • Removing from Springform Pan: Slide a small knife around edges of cake to loosen it and remove sides of the springform pan; transfer onto a cake plate. Serve cold
  • Leave a Comment

    One Response to Salted Caramel Chai Pumpkin Cheesecake – Gluten Free

    • Roy October 20, 2022

      absolutely delicious!!

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