Meaningful Eats
Gluten-Free Vanilla Bean Cheesecake
16 servings
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. I hope you love it too!
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.
Video
Notes
Gluten-Free: This cheesecake is naturally gluten-free!
Dairy-Free: Since the cream cheese and sour cream both play big roles in this recipe, it can't be made dairy-free.
To Make-Ahead: This cheesecake needs to chill for a minimum of 4 hours, but I prefer to refrigerate it overnight for a delicious make-ahead dessert!
To Store: Store leftovers in an airtight container and refrigerate for up to 5 days.
To Freeze: Freeze in an airtight container for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition
Calories: 453.54kcal | Carbohydrates: 27.14g | Protein: 5.8g | Fat: 37.09g | Saturated Fat: 17.93g | Cholesterol: 92.94mg | Sodium: 227.69mg | Potassium: 176.74mg | Fiber: 0.73g | Sugar: 25.08g | Vitamin A: 1113.02IU | Vitamin C: 0.4mg | Calcium: 105.82mg | Iron: 0.61mg