Featured Comment
From Sandra: “The absolute BEST gluten free recipe to follow. We’ve made this several times and it’s always a hit!! SO GOOD!! ★★★★★”
From Khrisna: “Omg this was the most amazing cheesecake ever and it was my first time making something gluten free it tasted better than my regular cheesecake recipe and the person I made it for loved it!! I was so happy!!! ★★★★★”
From Joany: “This is THE BEST cheesecake ! It was a big hit with family and friends. Who knew that in looking for a GF dessert recipe I’d find one with the cheesecake filling I’ll be using every time ?! ★★★★★”
Why You’ll Love This Gluten-Free Cheesecake
My mom would make this exact recipe over the holidays every year, even before any of our family members starting eating gluten-free.
It has a naturally gluten-free crust (made with walnuts!) as well as a rich layer of cheesecake and sour cream topping, so there was never any need to modify the recipe when I started eating gluten-free!
- Simple, no-water-bath method. The lower baking temperature and cooling method make this cheesecake easier to bake without the extra step of preparing a water bath.
- Great make-ahead for holidays and special occasions. You can make it the day before, giving the cheesecake plenty of time to chill for easy slicing. It also frees up oven and kitchen space on the day of the event!
- Make it your own! This classic gluten-free cheesecake is amazing plain, but it also pairs beautifully with so many toppings, from fruit compote and raspberry coulis to chocolate ganache and even this dairy-free caramel sauce.
xoxo erin
What You Need
Here are a few notes on some of the key ingredients to make this gluten-free vanilla bean cheesecake. Jump to the recipe card below for the exact measurements.
- Walnuts: These form the base of the naturally gluten-free crust. Processing them with brown sugar and butter creates a simple, buttery crust without any gluten-free flour. I haven’t tried this with other varieties of nuts because I love the walnuts so much – but you can check the comments section for what other readers have done!
- Full-fat cream cheese: Full-fat cream cheese gives the cheesecake its rich, creamy texture and helps the filling set properly as it chills. I don’t recommend using reduced-fat cream cheese since it will change the consistency. Be sure to let it come to room temperature before baking!
- Vanilla bean: Real vanilla bean adds deeper vanilla flavor, than vanilla extract does alone, plus I love the look of the classic vanilla bean flecks throughout the cheesecake.
- Sour cream: The sour cream topping is a must! It adds a subtle tanginess that keeps the dessert from feeling overly rich or sweet and gives the top a smooth finish.
How to Make Gluten-Free Vanilla Bean Cheesecake
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Make the crust. I find a food processor works best for blending the walnuts into fine crumbs. You don’t want big pieces of nuts in this crust! Then I pulse the brown sugar in before moving the mixture to a bowl to combine with the melted butter.
Bake the crust. You’ll need a 10-inch springform pan for this recipe! Press the crust mixture into the bottom of the greased pan and bake until golden brown. I then set it aside to cool while I prepare the filling.
Erin’s Tip
For a nut-free version, I’d use this gluten-free graham cracker crust in place of the walnut crust. It’s sweet, buttery, and so easy to whip up!
Make the topping. The sour cream topping is so simple to make! Mix the sour cream, sugar, and vanilla together in a small bowl, then set it aside until later.
Make the filling. I prefer to use my stand mixer for the filling! Mix the (room temperature!) cream cheese and sugar until smooth, then keep the mixer running while you add in the eggs one at a time. Add in the vanilla bean seeds and extracts next, then slowly pour in the heavy cream with the mixer on low.
Erin’s Tip
It’s so important that all of the filling ingredients are used at room temperature so that it mixes up completely smooth without overmixing.
Bake. Pour the filling on top of the cooled crust and bake until set (the center should still jiggle slightly).
Add the topping. Spread the sour cream mixture evenly across the top of the cheesecake and bake for 5 minutes, then let it cool before chilling and serving.
How I Prevent Cracks in Gluten-Free Cheesecake
- Gently beat the eggs. The first trick to preventing gluten-free cheesecake from cracking is to not over-beat the eggs. I find it makes all the difference taking the time to add them in one at a time while the mixer is on medium speed.
- Keep the oven door shut. Sudden drops in temperature can cause cheesecake to crack! Resist the temptation to peek inside the whole time the cheesecake is baking.
- Cut around the crust. Once the cheesecake is 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 tightly wrapping it and moving it to the fridge to chill for 4 hours or more. I prefer to chill it overnight, then slice and serve the next day!
More Gluten-Free Cheesecake Recipes
Gluten-Free Vanilla Bean Cheesecake
Video
Ingredients
Walnut Crust
- 1 1/2 cups walnuts
- 1/4 cup brown sugar
- 3 tablespoons butter melted
Sour Cream Topping
- 16 oz sour cream
- 1/4 cup sugar
- 1 teaspoon vanilla
Cheesecake Filling
- 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
- Preheat the oven to 350°F. Spray a 10-inch springform pan with cooking spray.
- For the walnut crust: In the bowl of a food processor, blend the walnuts into fine crumbs. Pulse in the brown sugar, then pour into a medium bowl. Stir in the melted butter.
- Press the walnut mixture into the bottom of the springform pan. Bake for 12 minutes, then remove from the oven and let cool while you prepare the filling. Reduce the oven temperature to 300°F.
- For the sour cream topping: In a small bowl, mix together the sour cream, sugar and vanilla until combined. Set aside for later.
- For the cheesecake filling: Add the cream cheese and sugar to a stand or hand mixer. Mix on medium-high speed until totally smooth and combined.
- With the mixer running on medium speed, add the eggs one at a time. Scrape the sides and bottom of the bowl and mix briefly again.
- Mix in 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 of the bowl once more to make sure everything is evenly completely mixed.
- Pour the filling into the crust. Bake for 65-70 minutes until set, but the center jiggles just slightly.
- Pour the sour cream topping over the cheesecake and spread into an even layer. 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 to room temperature, about 2 hours. Then wrap tightly with plastic wrap and transfer to the refrigerator. Chill for at least 4 hours and preferably overnight before serving. Slice and serve with your favorite toppings.
This is exellent. I love the walnut crust! I wasn’t sure how it would turn out because it seemed too greasy but it tasted great
I’m so glad you enjoyed it!
Hi. Can I make this in a 9″ spring pan? That is what I have already so didn’t know if I NEEDED to get the 10″. Thanks!
Yes! You can use a little less than the full amount of the filling. Or bake the cheesecake a little longer because it will be thicker. I hope it turns out for you!
Can you freeze this cheesecake?
Yes you can freeze this cheesecake! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 1 month!
Thanks Erin. I made this last night and as the saying goes, OMG! This is the creamiest, silkiest cheesecake I think I’ve ever had. I love the flavor of almond in baked goods, especially with real vanilla, so I wonder if you could add a bit more almond extract?
BTW, your site is my go to site for gluten free baking.
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!
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!
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!
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 🙂