This gluten free cheesecake is a new york style cheesecake with a gluten free graham cracker crust. This is a super creamy and rich cheesecake with a crust with no gluten! This includes a section on other gluten free cheesecake flavors you can substitute.
This gluten free cheesecake is a classic cheesecake with all of the creamy texture and flavor you could want in your cheesecake with none of the gluten. This gluten-free graham cracker crust goes perfectly with any cheesecake, and will wow even for people who can tolerate gluten. This new york-style cheesecake is amazing, but I include a section on making my other cheesecakes gluten free using this gluten-free cheesecake crust.
For more cheesecake recipes try, Peanut Butter Cheesecake, Apple Crumble Cheesecake, and Small Cheesecake.
Why This Recipe Works
- Fluffy cheesecake- I LOVE cheesecakes and have put my heart into making sure my cheesecakes are the perfect combination of fluffy and creamy texture.
- Perfect flavor- This cheesecake is a rich and creamy new york style cheesecake with the classic flavor!
- Tips to prevent cracks- Making perfect cheesecakes with no cracks is my specialty and in this recipe I will walk you through exactly what you need to do!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- The butter is melted for the gluten free crust.
- Gluten free graham crackers- I used 2 boxes of Kinnikinnick crackers.
- Sour Cream- Use full fat sour cream or greek yogurt. Pull this out 2 hours before baking.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
- Eggs- Pull the large eggs out 2 hours before baking so they are room temperature. I use whole egg and extra yolk, not egg white for the fats in the yolk.
Step By Step Instructions- Gluten Free Crust
Here is how to make and bake this gluten free crust.
STEP 1: Prep. Preheat the oven temperature to 325°F. Then, spray a 9 inch springform pan with baking spray. Line the bottom of the pan with a parchment paper circle and spray it again.
STEP 2: Blend graham crackers. Place the gluten-free graham crackers in a food processor and blend until they are fine crumbs.
STEP 3: Mix. Mix the graham cracker crumbs, brown sugar, cinnamon, and melted butter together. When fully mixed it should be the texture of wet sand.
STEP 4: Form crust. Pour the crumbs into the pan and use your hands to form a crust that rises halfway up the sides of the pan. Then, use the bottom of a measuring cup to compact the crust.
STEP 5: Bake crust. Bake the crust for 12 minutes.
Once it is done baking begin the cheesecake batter so the crust can cool slightly while you work.
Step By Step Instructions- Gluten Free Cheesecake
Here is how to make and bake this gluten free cheesecake.
STEP 1: Beat cream cheese and sugar. Use your mixer to beat the cream cheese and sugar together on high speed for 2 minutes. Be sure to use a rubber spatula to scrape the sides of the bowl halfway through.
STEP 2: Wet ingredients. Add the heavy cream, sour cream, and vanilla extract to the cream cheese mixture. Mix it in on medium speed until it is combined, making sure to scrape the sides of the bowl to prevent cream cheese lumps and get a smooth filling.
STEP 3: Add eggs. Add in the eggs/egg yolk 1 at a time while mixing on low speed until they are just combined.
STEP 4: Prep pan for baking. Pour the batter onto the crust in the pan. Then, prepare a water bath using one of the techniques listed below.
STEP 5: Bake cheesecake. Bake the cheesecake for 70-80 minutes. It is done when the edges are set, but the middle still has a slight jiggle.
STEP 6: Cool. Turn off the oven and crack the oven door open. Let the cheesecake cool like this for 30 minutes. Then, transfer it to a cooling rack to cool completely.
STEP 7: Chill. Wrap the springform pan in aluminum foil and chill the cheesecake for 6 hours or overnight.
STEP 8: Remove pan and add toppings. Remove the cheesecake from the springform pan and take the parchment paper off the bottom. You can tilt the cheesecake on its side carefully to remove the bottom of the spring form pan and parchment paper. Then, add your favorite toppings on top of the cheesecake.
I topped mine with fresh berries. See the section below for more ideas on toppings and flavors for your cheesecake.
Gluten Free Cheesecake Toppings and Flavors
I chose to top my new york cheesecake with fresh berries, which is an always popular and traditional cheesecake choice.
Other very popular toppings include
- caramel (see my homemade caramel recipe and caramel cheesecake recipe)
- gluten free oreos (use gluten free oreos with my Oreo cheesecake's Oreo Whipped Cream)
- Your favorite chocolate candies (Such as a Toblerone cheesecake or M&M cheesecake)
- Chocolate ganache (see the ganache on the Toblerone cheesecake)
- chocolate chips
You can also replace the new york cheesecake filling with your favorite cheesecake recipe as most of them are gluten free. The only difference from a typical cheesecake is the crust ingredients. Just be sure to check for ingredients in the filling such as Oreos or the flour in cookie dough that may need a gluten free substitute. Then, you can have all the gluten-free desserts of your dreams!
Water Bath Tips
The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.
Here are two techniques to try. They both use a roasting pan with hot steaming water.
- Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
- Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.
My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!
The second option gives the chance to get water inside and create a soggy crust.
Preventing Cheesecake Cracks
Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.
Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.
Use a water bath. This is essential! See below for cheesecake tips.
Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.
If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.
How To Easily Remove The Cheesecake From The Pan
First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.
Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.
Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.
Divide this recipe into thirds to make 12 mini cheesecake. Bake in a muffin pan for 18-20 minutes. Follow this Mini Oreo Cheesecakes for detailed instructions for mini cheesecakes.
You can halve the recipe to make these into cheesecake bars using 8X8 or 9X9 inch baking pan (use 16 oz of cream cheese). You can also use a 8 inch springform pan. If you want to use a 6 inch springform pan, half the recipe, but use 16 oz of cream cheese.
For best results make sure the cheesecake is very cold. Then, use a sharp knife to cut the slices. Clean the knife after every slice.
Storing and Freezing
Store this gluten free cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.
You can freeze the gluten free cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
You can also freeze the whole cheesecake before topping it. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.
Thaw for 1-2 hours before adding toppings.
Other Cheesecake Recipes To Try
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Gluten Free Cheesecake
Gluten Free Crust
- 2 ½ cups Gluten free graham crackers I used 2 boxes of Kinnikinnick crackers
- ⅓ cup Brown sugar packed light or dark
- ½ teaspoon Ground cinnamon
- 10 tablespoon Unsalted butter melted
- 24 oz Cream cheese room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream room temperature
- ¼ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- 1 Egg yolk room temperature
- Top with fresh fruit *optional
Gluten Free Crust
- Preheat the oven to 325℉. Spray a 9-inch spring form pan with baking spray. Line the bottom with a 9-inch parchment paper circle and spray again.
- Using a food processor, blend the gluten free graham crackers into a fine crumb. Add in the brown sugar, cinnamon, and melted butter and mix until it resembles wet sand.2 ½ cups Gluten free graham crackers, ⅓ cup Brown sugar, ½ teaspoon Ground cinnamon, 10 tablespoon Unsalted butter
- Pour the crumbs into the pan. Use your hands to form the crust halfway up the sides of the pan. Use the bottom of a measuring cup to compact the crust.
- Bake for 12 minutes. Start the cheesecake batter once the crust is done baking, so it can cool slightly.
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Halfway through scrape the bowl using a rubber spatula.24 oz Cream cheese, ¾ cup White granulated sugar
- Add in the heavy cream, sour cream, and vanilla and mix on medium until combined. Scrape the bowl to make sure no cream cheese lumps remain.½ cup Sour cream, ¼ cup Heavy cream, 1 teaspoon Pure vanilla extract
- Add in the eggs/egg yolk one at a time on low speed until just combined. Pour the batter into the pan.4 Large eggs, 1 Egg yolk
- Prepare the water bath: Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake for 70-80 minutes. The edges will be set, but the middle will have a slight jiggle.
- Turn off the oven, crack open the door, and let the cheesecake cool for 30 minutes. Then, transfer to a cooling rack to cool completely. Keep the cheesecake in the pan until after it chills overnight.
- Wrap in foil and chill for 6 hours or overnight.
- Take off the pan and remove the parchment paper. Then, top with your desired topping. I used fresh berries.Top with fresh fruit *optional
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