Name: Gluten-Free Cheesecake
Cook time: 2 h
Total time: 2 h
Yield: 11 Servings
Cuisine: American

OnlineCook Verified

April 29, 2025

17 Ingredients

EASY

A simple switch from traditional graham crackers to gluten-free graham crackers is all that's needed to make a delicious cheesecake everyone will enjoy — and never guess is gluten-free! Be sure to plan ahead - this cheesecake needs at least 6 hours to chill before serving. The recipe is a Yummly original created by Sara Mellas.

From the Cook

1/2

Gluten-Free Cheesecake

OnlineCook Verified

Ingredients

Servings

WarningMilk and 3 other allergens identified

Instructions

Preheat the oven to 400°F.

Lightly grease the sides of a 9-inch spring form pan with softened butter.

Cut a circle of parchment paper 9 inches in diameter and lay the circle on the bottom of the spring form pan.

Create four sheets of aluminum foil, each approximately 18 inches long. Lay one sheet of foil over another to create a cross.

Make another foil cross with the remaining two sheets of aluminum foil, and position it at an angle over the first cross, creating a jagged circle.

Place the spring form pan in the center of the foil circle. Pull the edges of the foil up the sides of the pan and tightly secure on the top edges of the pan. Pack the foil closely to the outside of the pan.

Place the graham crackers in the bowl of a food processor or high-powered blender. Pulse into fine crumbs.

Add the brown sugar, cinnamon, and salt to the graham cracker crumbs. Pulse the mixture a few more times to combine.

Transfer the graham cracker crumb mixture to a mixing bowl.

Place the butter in a microwave-safe bowl. Microwave on high until melted, 45-60 seconds.

Pour the melted butter over the graham cracker crumbs. Use a large fork to mix until the crumbs are evenly moistened and hold together when pinched.

Carefully turn the crumb mixture into the spring form pan.

Using a tamper or the bottom of a heavy glass, tightly pack the crumbs into the base of the pan, creating an even crust.

Bake the crust on the middle rack of oven until just beginning to brown, 9-11 minutes.

Remove the crust from the oven and set aside to cool.

Reduce the oven temperature to 350°F.

Place the cream cheese and sugar in a mixer bowl. Beat with a whisk attachment on medium-high speed, scraping down the sides of the bowl periodically, for 5 minutes, until the mixture is completely smooth and no lumps remain.

Add the sour cream, vanilla extract, and salt to the bowl. Continue to beat on medium-high speed until the sour cream is fully incorporated into the cream cheese, 1-2 minutes.

Use a rubber spatula to scrape down the sides of the bowl.

Add the eggs one at a time, mixing on the lowest speed just until no yellow streaks remain. The batter should be ivory-colored and the consistency of yogurt.

Pour the batter into the cooled graham cracker crust.

Lightly tap the spring form pan on a counter top 4-5 times to release any air bubbles.

Place the spring form pan inside a large roasting pan. Carefully fill the roasting pan with water until it reaches about 3/4 inch up the sides of the spring form pan.

Bake the cheesecake on middle rack of oven until the edges are set and the center wobbles slightly when shaken, 75-90 minutes. Do not open the oven door while it bakes.

Check to see that cheesecake is done. Add time as needed, and when done, turn off the oven and crack the door open 1-2 inches. Allow the cheesecake to rest in the oven for 1 hour.

Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight.

To unmold the cheesecake, carefully run a butter knife around the inside edges of the pan. Undo the clasp and slowly remove the sides in an upward motion.

Place cream cheese and granulated sugar into a large mixing bowl. Use a mixer to beat on medium-high speed until completely smooth, 2-3 minutes.

Add the heavy cream and vanilla extract to the bowl. Beat on low speed to incorporate the heavy cream into the cream cheese.

Turn the mixer to medium-high speed and beat until the whipped cream holds stiff peaks, 2-3 minutes. Do not overbeat.

Spread or pipe the whipped cream cheese over the top of the cheesecake. Refrigerate until ready to serve.

Just before serving, garnish the top of the cheesecake with fresh berries, if desired. Leftover cheesecake may be stored in an airtight container in the refrigerator for 3 days or frozen for up to 2 months.

Video Tutorial Bite Tutorial

Smart Nutrition

My Calorie Intake

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Water Bath Magic 💧
Always use a water bath (bain-marie) when baking cheesecake to prevent cracking and ensure a silky smooth texture with even heat distribution.
Cream Cheese Temperature Trick 🌡️
Let cream cheese sit at room temperature for at least 1 hour before mixing to guarantee a perfectly smooth, lump-free batter with no cold spots.
Gluten-Free Crust Binding 🍪
When using gluten-free graham crackers, add an extra tablespoon of melted butter to help the crust bind together more effectively and prevent crumbling.
Gentle Mixing Technique 🥄
Fold ingredients gently and avoid over-mixing to prevent air bubbles that can cause surface cracks during baking.
Cooling Curve Control 🧊
After baking, let the cheesecake cool in the oven with the door slightly open for 1 hour to prevent sudden temperature changes that can cause surface cracking.