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!
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 French almond cake, gluten-free no-bake cheesecake, 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.
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
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.
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!
Could this be made Diary free?
Hi there, we haven’t tested this one out with dairy-free products. We do have a recipe for no-bake vegan cherry cheesecake (the cherry topping is optional). If you decide to try dairy-free products with this recipe, we’d love to hear how it goes!
What is the lovely piping you did around the edges made of? I’d love to recreate that
Hi Alyssa, good question! It’s a simple whipped cream cheese frosting. We don’t have a separate recipe page to link to, but you’d use 8 oz cream cheese (softened), 1 cup powdered sugar (sifted), 1.5 – 2 cups heaving whipping cream (chilled), and the option to add 1 tsp of vanilla. Beat the cream cheese and powdered sugar together in a stand mixer on medium speed until smooth and creamy. Add the optional vanilla extract. Separately, whip the heavy cream in a chilled bowl to form soft peaks (medium-high speed). Fold the whipped cream into the cream cheese and whip on low-medium speed for a minute or two. If it’s too soft for piping, refrigerate it for 15–20 minutes before using. We hope this helps!
Hi. We are not big fans of almond extract. Could I skip it and use additional vanilla extract instead? Much thanks.
Hi Tammy, yes you can replace the almond extract with more vanilla. We hope you enjoy the cheesecake!
Recipe sounds great and I plan to make it but I have a 9inch springform pan. Assuming you would increase baking time or reserve filing. But by how much? I hate to buy another pan
Hi Lisa, good question! Only fill the 9-inch springform 3/4 full, even if it leaves you with a little spare filling. To get a more even bake for that pan size, lower the oven temperature by 25ºF and bake for longer. It will help avoid cracking. Start checking it at the original baking time, but it may need 10-15 minutes more. You want to bake it until it’s set, but the center jiggles just slightly. We hope this helps!
Can I substitute the heavy cream for heavy whipping cream? Heavy cream is not available where I live. Booo…
I made it and it was DELICIOUS!!!!! Absolutely love this recipie!!!! Only forget to spray the pan…
Can you use pecans?? I don’t have enough walnuts or almonds… Thank you!
Hi Isabel, we think pecans would work too. Definitely worth a try! If you decide to test it out, we’d love to hear how it goes!
This was absolutely delicious! Made it for my daughter’s 23rd birthday and it was a hit! One of the young lads who hates the gluten free dairy free options of things had two pieces and said it’s amazing! I would like to make it into mini cheesecakes for my daughter’s bridal shower, do you think this could work and do you have my suggestions? Thank you for a wonderful dessert!
Could you use vanilla bean paste instead of the actual vanilla bean?? Thank you!!!
Yes that will work great!
I made this for my mother-in-laws 70th birthday using your gf graham cracker crust recipe, along with your raspberry coulis and it was a HUGE hit. Definitely will be a go-to for future get togethers.
I made this recipe for Thanksgiving. Instead of using the walnut crust, I used gluten free Oreo cookies for the crust. I did leave the filling on the cookie. I used the cherry pie filling and covered the entire top of the cake with it.
This was a big hit, exceptionally creamy and loved by all.
Thank you.
I can’t eat dairy, either, so wonder if I cxould just do this with vegan cream cheese and coconut milk. Do you think it would work well? I can just skip the sour cream topping.
OMG thank you! I absolutely love cheesecake and just went gluten free for health reasons, so this makes me super excited! thank you so much for sharing!
I’m so glad it turned out for you! Good luck with the gluten-free diet!
This gluten-free cheesecake recipe is a crowd-pleaser! The walnut-brown sugar crust adds a delightful twist. Another southern style recipe to add to my list.
An amazingly good cheesecake recipe.. Gluten-free or not. The walnut crust was yummmmm.
Can I use almonds for the crust? Has anyone tried
Yes that should work great!