Gluten Free Cheesecake

5 from 1 vote

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!

Prep Time30

Cook Time1 10

Chilling Time6

Total Time7 40

Servings: slices

Calories: 481kcal

Ingredients

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

Cheesecake

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

US Customary - Metric

Instructions

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.

Cheesecake

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

Notes

Pull out dairy ingredients 2 hours before baking.

Nutrition