The BEST Gluten-Free Cheesecake recipe you’ll ever try! The texture is smooth, rich, and creamy, and served over an easy, gluten-free walnut brown sugar crust.
This post includes step-by-step instructions and detailed tips so you can make perfect gluten-free cheesecake every time!
This vanilla bean cheesecake is a long-time family favorite! My Mom would make this exact recipe over the holidays every year, even before any of us starting eating gluten-free.
This recipe originally comes from a family friend who was known for her delicious southern recipes. It has a naturally gluten-free crust as well as a rich layer of cheese cake and sour cream topping.
The cheesecake is flavored with a real vanilla bean as well as almond and vanilla extracts. It’s rich, decadent and total cheesecake perfection!
Gluten-Free Cheesecake Crust
Everything about cheesecake is usually naturally gluten-free, except the crust. Most often cheesecake has a graham cracker crust. This gluten-free cheesecake recipe uses a mixture of walnuts, brown sugar and butter to make an easy, naturally gluten-free crust.
What about gluten-free graham cracker crust?
If you’re a fan of graham cracker crust and want to make a gluten-free version, try the crust recipe from this Gluten-Free Pumpkin Cheesecake. It uses a combination of gluten-free cookies and nuts to make a tasty crust. You can easily swap that recipe in for the crust of this cheesecake!
How to Make Gluten-Free Cheesecake
- Start by adding the nuts, brown sugar and butter to a food processor.
- Process the mixture until it resembles sand. You don’t want big pieces of nuts.
- Press the cheesecake crust into the bottom of a springform pan. Bake for 12 minutes.
- Mix together the sour cream, sugar and vanilla for the topping and set aside for later.
5. Make the filling! Add the cream cheese and sugar to a mixing bowl. Mix to combine then add the eggs one at a time.
6. Cut a vanilla bean down the middle and scrape out the seeds.
7. With the mixer running on low, add the vanilla bean, extract and almond extract and whipping cream.
8. Pour the filling over the crust then bake.
Tip: Be sure all the ingredients are at room temperature so the filling mixes up nice and smooth.
How to Prevent Cracking
- Gently beat the eggs. The first trick to preventing cheesecake from cracking is to be sure not to over-beat the eggs. Add them one at a time with the mix running on medium speed.
- Keep the oven door shut. Sudden drops in temperature can cause cheesecake to crack! Be sure to leave the oven door shut the whole time during baking.
- Cut around the crust. Once the cheesecake comes out of the oven let it cool for 10 minutes. Then cut around the crust to release it from the edges of the pan. This will allow the cheesecake to contract as it cools without cracking.
- Let cool completely on the counter before transferring to the fridge. To avoid sudden temperature changes, let the cheesecake cool for 2 hours or so at room temperature before transferring to the fridge.
Do I need a water bath?
If you follow these tips there’s no need for a water bath! A water bath helps the cheesecake to cool evenly and prevents cracking. However, with these tricks and cooking the cheesecake at a lower temperature for a longer time (like the recipe states!) there’s no need for a water bath.
Topping Ideas
This cheesecake is simple and classic – so it’s perfect for any of your favorite toppings! Here are a few of my favorites:
- Cherry pie filling
- Blueberry sauce
- Fresh strawberries
- Chocolate sauce
- Caramel sauce
Tips for Perfect Gluten-Free Cheesecake
- Be sure all the ingredients are at room temperature before mixing the cheesecake together.
- Don’t overmix filling – use low or medium speed as instructed in the recipe.
- Bake the cheesecake in a 10-inch springform pan.
- No peeking! Keep the oven closed while the cheesecake bakes.
- Cook until the cheesecake is set but still jiggly in the middle.
- After the cheesecake has been out of the oven for 10 minutes, cut around the edges of the pan so it can release as it cools.
- Cool the cheesecake completely at room temperature before transferring to the refrigerator.
- Refrigerate at least 4 hours and preferably overnight. It’s even better the second day!
I hope I’ve set you up for success to make perfect cheesecake every time. If you love this recipe as much as we do leave me a comment below. I’d also be happy to help with any questions.
PS If you want to try more perfect gluten-free baked goods check out these Gluten-Free Cupcakes and this Gluten-Free Bread Recipe!
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Gluten-Free Vanilla Bean Cheesecake
Ingredients
For the Crust:
- 1 1/2 cups walnuts
- 1/4 cup brown sugar
- 3 tablespoons butter, melted
For the Sour Cream Topping:
- 16 oz sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
For the Cheesecake:
- 32 oz cream cheese, softened
- 1 1/4 cups sugar
- 1 vanilla bean, cut down the center and the seeds scraped out
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
- 4 eggs, room temperature
- 1/2 cup heavy cream
Instructions
Make the Crust:
- Preheat the oven to 350F. Lightly spray a 10-inch springform pan with cooking spray.
- Add the nuts, brown sugar and butter to a food processor. Process the mixture until it resembles sand. Mix together the sour cream, sugar and vanilla for the topping and set aside for later.
- Press the cheesecake crust into the bottom of the springform pan. Bake for 12 minutes. Reduce the oven temperature to 300F.
Prepare the Sour Cream Topping:
- Mix together the sour cream, sugar and vanilla. Set aside while the cheesecake bakes to be sure it is at room temperature when you need it.
Make the Filling:
- Add the cream cheese and sugar to a mixing bowl. Mix on medium-high speed until totally smooth and combined.
- With the mixer running on medium, add the eggs one at a time. Scrape the sides and bottom of the bowl and mix briefly again.
- Add the vanilla bean, vanilla extract and almond extract. With the mixer running on low, slowly pour in the heavy cream. Scrape down the sides and bottom once more to make sure everything is evenly mixed.
- Pour the filling over the crust. Bake for 65-70 minutes until set, but the center jiggles just slightly in the middle.
- Pour the sour cream mixture over top the cheesecake and spread to combine. Bake for another 5 minutes.
- Remove the cheesecake from the oven and let cool for 10 minutes. After 10 minutes cut along the sides of the pan so the edges can release as it cools.
- Let the cheesecake cool completely at room temperature for about 2 hours. Then transfer to the refrigerator and let chill for at least 4 hours and preferably overnight. Serve chilled with your favorite toppings. Enjoy!
Video
Recipe Notes
- Be sure all the ingredients are at room temperature before mixing the cheesecake together.
- Don't overmix filling - use low or medium speed as instructed in the recipe.
- Bake the cheesecake in a 10-inch springform pan.
- No peeking! Keep the oven closed while the cheesecake bakes.
- After the cheesecake has been out of the oven for 10 minutes, cut around the edges of the pan so it can release as it cools.
- Cool the cheesecake completely before transferring to the refrigerator.
- Refrigerate at least 4 hours and preferably overnight. It's even better the second day!
