Gluten-Free Cheesecake

Good news for everyone who avoids wheat: If you can find a box of gluten-free graham crackers, you can make an easy, speedy gluten-free cheesecake crust. From there, the world is your oyster. Since most cream cheese is naturally gluten-free, you can make basically any cheesecake recipe. But may we suggest trying the classic first?

Our classic gluten-free cheesecake recipe features an ultra-creamy, smooth and rich filling contrasted with a sweet, crunchy graham crust. Syrupy sweet cherries make a decadent topping if you like, but this cheesecake is tasty enough to eat plain.

Gluten-Free Cheesecake Ingredients

Crust:

• Gluten-free graham crackers: Most major grocery stores carry gluten-free graham crackers. To turn them into crumbs, use a food processor or pop them into a large zip-top bag and crush them with a rolling pin.
• Butter: Melted butter binds together the cracker crumbs, forming a sturdy yet tender crust. Use a good butter brand for the best flavor.
• Sugar: A little granulated sugar adds sweetness and stability to the crust.

Filling:

• Cream cheese: You’ll need a lot of cream cheese for cheesecake! Most brands are naturally gluten-free. You can use low-fat cream cheese for a light cheesecake, but the flavor won’t be as rich.
• Sugar: All that bright, tangy cream cheese needs balance. Sweeten it up with plain white granulated sugar, which easily dissolves into the thick filling.
• Sour cream: A dollop of sour cream loosens the dense cream cheese, making for a lighter, silkier texture while also imparting a mild tang.
• Seasonings: While cheesecake recipes come in all kinds of flavors, this one keeps it simple with a dash of vanilla and a pinch of salt.
• Eggs: Eggs enrich the cheesecake filling and lighten the density of all the dairy. For the best baking, always bring eggs to room temperature before adding them to the batter.
• Cherry pie filling: One of our favorite toppings for gluten-free desserts like cheesecake? Cherries! Perfectly sweet and syrupy cherry pie filling is a quick way to add fruit.

Directions

Step 1: Prepare the pan

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Preheat the oven to 325°F. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil, about 18 inches square. Wrap the foil securely around the bottom and sides of the pan.

Editor’s Tip: We always layer our springform pans with foil, even those that claim to be leak-proof.

Step 2: Make the crumb crust

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In a large bowl, combine the graham cracker crumbs, melted butter and sugar.

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Press the crumb mixture into the bottom of the prepared pan and about 1 inch up the sides.

Editor’s Tip: The crumb mixture should be a bit moist and loose, like wet sand. Use the heel of your hand or the bottom of a measuring cup to press the crumbs up the sides.

Step 3: Beat the cream cheese

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In a separate large bowl, beat the cream cheese on medium speed until smooth, four to five minutes.

Editor’s Tip: Using a hand mixer or stand mixer will give you the smoothest cheesecake filling.

Step 4: Add the sugar, sour cream and seasonings

Reduce the mixer speed to medium-low. Add the sugar and beat until fluffy. Beat in the sour cream, vanilla and salt until combined.

Step 5: Finish with the eggs

Add the eggs, one at a time, beating well after each addition until fully incorporated into the cream cheese mix, about five minutes in total.

Editor’s Tip: Always add the eggs to the cheesecake filling last to prevent overbeating them. Mixing the eggs for too long will make them foamy and airy. The added air may expand and contract during baking, causing the filling to crack.

Step 6: Fill the crust

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Gently pour the filling over the crust.

Step 7: Set up the water bath

Place the springform pan in a larger baking pan and pour 1 inch of hot water into the larger pan.

Editor’s Tip: Make sure the water is hot. Using cold water will throw off the baking time.

Step 8: Bake the cheesecake

Bake until the center of the cheesecake is just set, 65 to 70 minutes. Then, turn the oven off and open the oven door. Let the cheesecake sit inside for 30 minutes or until the center is completely set.

Editor’s Tip: Letting the cheesecake finish cooking in a turned-off oven allows it to cool down very gradually. Rapid temperature changes can make cheesecake crack.

Step 9: Cool completely

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Remove the cheesecake from the oven and let it cool on a wire rack for up to one hour. Cover the cheesecake with storage wrap or foil. Refrigerate at least six hours or overnight.

Step 10: Add cherries

Top the cheesecake with cherry pie filling, if desired.

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Gluten-Free Cheesecake Variations

• Change up the crust: You can turn many ingredients into a crumb crust. Think gluten-free pretzels, nuts or gluten-free gingersnaps for a gluten-free cheesecake crust.
• Add sauce: Top this gluten-free cheesecake recipe with a swirl of caramel sauce, chocolate sauce or blueberry sauce.
• Top with nuts: Scatter the cheesecake with lightly toasted pecans, walnuts or your favorite type of nut.
• Gild the lily: Garnish the cheesecake with a sweet topping. Scatter fresh fruit, such as strawberries, blueberries, sliced kiwi or cherries across the top. Or, serve slices with jam, lemon curd or a mound of whipped cream.

How to Store Gluten-Free Cheesecake

Let gluten-free desserts like cheesecake cool at room temperature, then store the cheesecake in the refrigerator. To keep it moist and fresh, wrap it tightly in storage wrap and foil.

How long does gluten-free cheesecake last?

In the fridge, leftover gluten-free cheesecake will keep for three to four days. It tastes even better the second day.

Can you freeze gluten-free cheesecake?

Just like regular cheesecake, gluten-free cheesecake freezes well. You can freeze the entire cheesecake or freeze it in individual slices if you prefer. Chill the cake in the fridge, then wrap it tightly in at least two layers of storage wrap and foil. Store it on a lower shelf in the freezer. It will keep well for up to one month. Defrost the cheesecake in the refrigerator overnight before eating.

Gluten-Free Cheesecake Tips

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Do you need a water bath to bake gluten-free cheesecake?

One of our top tips for baking cheesecake is to always bake it in a water bath! Cheesecake filling is super moist and rich, and the goal of baking cheesecake is only to set it—not to dry it out. When exposed directly to the dry heat of the oven, the filling loses moisture quickly. Baking the pan inside of a larger pan with an inch of water insulates the filling from direct heat, ensuring a creamy cheesecake.

How do you prevent a cheesecake from cracking?

Several things can make your cheesecake crack when baking. In general, splits happen when there’s not enough moisture in the cheesy filling. That can happen if you bake a cheesecake without a water bath or if you overbake it. Your cheesecake will be prone to cracks as well if you beat the eggs in the filling for too long.

How can you tell when a gluten-free cheesecake recipe is done baking?

Overbaking is one of the most common cheesecake mistakes. The trick is to remove the cheesecake from the oven before the filling is set. If the filling is firm and domed all the way through, it will be dry and may crack. A gluten-free cheesecake is done baking when the edges are set and the middle still has a slight wobble (this is our tried and true cheesecake doneness test!). As it sits on the counter, the filling will continue to firm up.

What can you serve with gluten-free cheesecake?

Because cheesecake tastes even better the day after it’s made, it’s the perfect make-ahead overnight dessert. Prepare it before you host a big holiday meal, since it could be a fun counterpart to pumpkin pie at Thanksgiving or Christmas cookies on a Christmas dessert table. If you’re not hosting, it’s a great potluck dessert since cheesecake travels well. Although it’s rich, cheesecake is so cool and creamy that it can make a delicious summer dessert, too, especially topped with ripe fruit from the farmers market.