This gluten-free cheesecake is a long-time reader and family favorite recipe! It’s naturally gluten-free thanks to a delicious, walnut-brown sugar crust!
This recipe originally comes from a family friend who was known for her delicious southern recipes. We’ve been making it for years and I hope you love it too!
This vanilla bean gluten-free cheesecake is a long-time family favorite! My mom would make this exact recipe over the holidays every year, even before any of our family members 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 (made of walnuts!) as well as a rich layer of cheesecake and sour cream topping.
The gluten-free cheesecake is flavored with a real vanilla bean as well as almond and vanilla extracts. It’s rich, decadent and total cheesecake perfection!
Table of Contents
- Why You’ll Love this Gluten-Free Cheesecake
- Ingredients You’ll Need
- How to Make Gluten-Free Cheesecake
- Recipe Tip
- How to Prevent Gluten-Free Cheesecake from Cracking
- Topping Ideas for Gluten-Free Cheesecake
- Storage Instructions
- FAQs
- Expert Tips and Tricks for Gluten-Free Cheesecake
- Gluten-Free Vanilla Bean Cheesecake
- MORE GLUTEN-FREE DESSERT RECIPES
Why You’ll Love this Gluten-Free Cheesecake
- Nobody will guess it’s gluten-free!
- Easy walnut-brown sugar crust
- Made with simple ingredients
- Perfect for holidays and celebrations!
Ingredients You’ll Need
- Walnuts: When combined with brown sugar and butter, walnuts make the perfect gluten-free cheesecake crust!
- Sour cream: If you haven’t had a cheesecake with sour cream topping you’re in for a treat. It’s amazing! You add the sour cream topping during the last few minutes of baking.
- Cream cheese: Full-fat cream cheese is best for this recipe. It’s rich and decadent, making a delicious creamy filling!
- Vanilla bean: Real vanilla bean adds depth of flavor that goes well beyond vanilla extract! You could also use vanilla bean extract for similar results.
- Vanilla extract and almond extract: These two extracts add another layer of rich flavor that make this cheesecake extra special!
For more perfected gluten-free baked goods try this gluten-free no-bake cheesecake, gluten-free cupcakes, gluten-free key lime pie and gluten-free angel food cake!
Can I Use a Gluten-Free Graham Cracker Crust?
Yes, of course! I love the naturally gluten-free walnut crust in this recipe, but if you’re a fan of graham cracker crust, you can use the crust recipe from this gluten-free pumpkin cheesecake or this gluten-free graham cracker crust.
This recipe uses a combination of gluten-free cookies and nuts to make a tasty crust. Or you can buy gluten-free graham crackers and use graham cracker crumbs in your favorite cheesecake crust recipe.
You also might like this gluten-free oreo cheesecake or round-up of the TOP 25 gluten-free desserts!
How to Make Gluten-Free Cheesecake
- Start by adding the nuts, brown sugar and melted 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 the pan. Bake for 12 minutes, until golden brown.
NOTE: You will need a 10-inch springform pan to make this cheesecake.
3. In a large bowl, mix together the sour cream, sugar and vanilla for the topping and set aside for later.
4. Make the filling! Add the cream cheese and sugar to a mixing bowl. Mix to combine then add the eggs one at a time. Cut a vanilla bean down the middle and scrape out the seeds. With the mixer running on low, add the vanilla bean, extract and almond extract and heavy cream to the cream cheese mixture.
Recipe Tip
Be sure all the ingredients are at room temperature so the gluten-free cheesecake filling mixes up nice and smooth.
5. Pour the cheesecake batter over the crust in the bottom of the spring form pan, then bake the gluten-free cheesecake.
6. Bake!
7. Top with the sour cream filling then bake briefly again.
8. Chill for a few hours before serving. Enjoy!
How to Prevent Gluten-Free Cheesecake from Cracking
- Gently beat the eggs. The first trick to preventing gluten-free 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 for Gluten-Free Cheesecake
This baked cheesecake is simple and classic, so it’s perfect for any of your favorite toppings! Here are a few of my favorites for the top of the cheesecake:
- Cherry pie filling
- Blueberry sauce
- Fresh berries
- Chocolate sauce
- Caramel sauce
- Fresh strawberries
- Cookie crumbs
- Raspberry coulis
Storage Instructions
Allow the gf cheesecake to cool to room temperature, then wrap the entire cheesecake in plastic wrap and chill in the fridge for at least four hours before eating (overnight is best!). Then, store gluten-free cheesecake in the fridge for up to 5 days.
FAQs
Everything about most traditional 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.
Yes, people with Celiac’s disease can eat cheesecake, as long as it has a gluten-free crust. Though most cheesecake crust is not gluten-free, this recipe achieves a delicious gluten-free crust using a mixture of walnuts, brown sugar, and butter.
No, most store-bought cheesecake is not gluten-free, since the crust is typically made with graham crackers that contain gluten. Always read the ingredient list before purchasing, or make a homemade cheesecake like this one instead!
No, most graham crackers are not gluten-free, since they are made with gluten-containing wheat flour. However, you can buy graham crackers that are certified gluten-free from brands like Nairn’s or Pamela’s.
No, Sara Lee cheesecake is not gluten-free, including the original, Smooth & Creamy, and Cherry flavors.
Expert Tips and Tricks for Gluten-Free Cheesecake
- For best results, be sure to use room temperature ingredients 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 gluten free 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 you love this best gluten-free cheesecake recipe as much as we do! If you try this gluten-free cheesecake, be sure to leave me a comment/rating below. I’d love to hear from you!
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.
- Cut the vanilla bean pod in half lengthwise and cut scrape out the seeds. Discard the pod. Add the vanilla bean seeds, 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 topping 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!
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!
After baking the crust 12 minutes at 350, I reduced the oven temperature to 300F as the recipe indicated. After 70 minutes it was very jiggly and liquidy in the center. I then increased the temperature and baked another 20 minutes. Was the 300 degrees temp incorrect? Should I have kept it at 350?
Since this recipe doesn’t require a water bath it’s best to cook the cheesecake at a lower temperature. 300F should be correct – sorry it gave you trouble!
There is nothing better than vanilla cheesecake!! We like to leave it plain or add different berries on top!! Love the fact that these are gluten-free too!!
This gluten free cheesecake was to die for! Had so many friends asking for the recipe, many didn’t believe me when I told them it was gluten free. Will definitely be making it many more times!
Can’t believe this is gluten free! SO delicious!!
How much amaretto can I safely add?
Are there any ingredients I would need to reduce if I add amaretto?
You can use 1/4 cup amaretto liqueur! You don’t need to change any of the other ingredients 🙂
I’m confused – do you use the seeds from the vanilla bean or the pod?
You use the seeds from inside the vanilla bean. You can scrape them out, add to the filling and discard the pod. I hope this helps!
I love this recipe.
I lost the count of how many times I already made it. 🙂
I’m so glad to hear that! Thanks for the comment 🙂
Hubby is allergic to walnuts. Would almonds work instead? He can’t do pecans or hazelnuts either.
I made this cheesecake and it is the best ever. Thank you for your delicious recipes!!!
Oh my goodness! We made this for the 4th and it was UNREAL! Love the sour cream topping and nobody could guess it’s gf. THANK YOU!
Hi! Love your recipes. I don’t have any vanilla beans on hand. Can I omit them and be okay? Thanks!
Yes that will still work!
WOW! 5 Star recipe for sure! This is the best cheesecake I’ve ever made. Love the walnuts in the crust and nobody could tell it was GF.
Does the cook time change based on elevation or something? It took 2 hours of cooking for it to get to the point where the whole thing didn’t jiggle.
A little jiggle in the middle is what you want. You probably will have to add time at altitude!
Oh my this recipe is the BEST! Loved it!
I can’t wait to make this it looks delicious! I don’t see the amount of eggs needed listed on the recipe, would you mind adding this?
So sorry! Thanks for letting me know I missed that. It is 4 eggs and I’ve added it to the recipe 🙂