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.
Can you use vanilla paste instead of the the vanilla bean?
Hi Karen! That should work. We’d try 1 tablespoon of vanilla bean paste in place of the vanilla bean. We hope you enjoy the cheesecake!
Is there a way to convert this recipe into a chocolate cheesecake?
Hi Ali! We haven’t tested it, but you could try melting about 4–6 oz (115–170 g) of high-quality semisweet or dark chocolate, letting it cool slightly, then folding it into the finished cheesecake batter before baking. We’d love to hear how it goes!
Made this cheesecake for Easter ! Used powdered vanilla bean. It is awesome. Your recipe is so easy and tastes divine!
Yay! We love to hear this, Donna! Thank you for sharing with us!
I just made this and I know I’ve messed it up as I didn’t adjust for my altitude. I also think my springform is only 9”. I swore it was 10”. Obviously, I’ve not used it before. Having said that, when do I remove the springform pan or do I store in it? I will say, the tastes that I’ve had from the mixing bowls were amazing. I didn’t add vanilla to anything but the sour cream topping because I wanted it a little more…cheesecakey. lol Waiting patiently to taste it. It’ll likely be amazing, even with all my mistakes! I have fresh strawberries at the ready.
Hi Destiny! We’d wait until after the cheesecake has chilled for at least 4 hours before removing the springform ring. We hope you love the cheesecake despite the hiccups along the way!
I just made this recipe and everyone loved it! Definitely my go to cheesecake recipe from here on out! Now my husband is requesting this for his birthday but wants to add a raspberry swirl. Would that affect the batter if I added a syrup? If not, is there a raspberry syrup recipe you can recommend? Also, if I were ever to do a crustless version of this, would that only work in cupcake liners? Thanks for the help just want to know all the yummy versions I can make with this great recipe!
Hi Alysia, thanks so much for the great review! Raspberry swirl sounds delicious. That should work! You could try using our raspberry coulis recipe. Crustless cheesecake should work in either form as well!
Could you use pecans instead of walnuts in the crust?
Hi there, we haven’t tried this recipe using pecans, but that should work well! Let us know how it turns out if you try it!
The absolute BEST gluten free recipe to follow. We’ve made this several times and it’s always a hit!! SO GOOD!!
Yay! We’re so pleased to hear this recipe has become such a go-to! Thank you for your kind feedback, Sandra!
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 ?!
Yay! This makes us so happy to hear! Thank you for your kind feedback, Joany!
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!!!
Yay! We’re so happy to hear that this recipe was such a hit! Thank you for taking the time to share your positive experience with us, Khrisna!
Hi. Can I use vanilla bean paste instead of vanilla bean? How much paste would be equivalent to one vanilla bean?
Hi Katelyn, that should work! 1 tablespoon of paste should equal 1 vanilla bean. We hope you enjoy the cheesecake!
What is the “vanilla” for the topping? I’m assuming not extract or bean as those are specified elsewhere.
Hi Eva, the topping ingredients should read vanilla extract. Sorry for the confusion! We hope you enjoy the cheesecake!
I would like to make for family but not all like nuts so walnut crust is out. Any other suggestions?
Hi Cindy, you might enjoy this gf graham cracker crust with the vanilla bean cheesecake. Happy baking!
I know I should just buy one but can you make this in another pan that is not a springform?
Hi Dani, a springform is definitely best for cheesecakes, but you could try lining a different pan with enough parchment paper that the paper hangs over the sides. That way when it’s done baking and cooled, you can use the parchment paper to help you lift the cheesecake out. We haven’t tried this method with this specific recipe — if you give it a try, we’d love to hear how it goes! Happy baking!
I love the way lemon tastes in cheesecake but I don’t see it in the ingredients. Would it make a mess of this recipe to add a bit?
Hi Darlene, thank you for your question! We haven’t tried lemon in this cheesecake. A small amount should work, but be cautious about adding too much as it could change the texture of the filling. If you decide to give it a try, we’d love to hear how it goes!
How many eggs go into the cheesecake filling? I see eggs in the directions but not listed under the ingredients list.
Hi Carrie, 4 eggs are listed under the “cheesecake filling” section of the ingredient list. We hope this helps and you enjoy the cheesecake!
Think it could be frozen?
Hi Cathy, yes you can freeze this cheesecake! Wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 1 month. Happy baking!