Gluten-Free Cheesecake

Total Time Prep: 30 min. Bake: 65 min. + chilling
Yield 12 servings
Test Kitchen Approved
Our foolproof gluten-free cheesecake recipe makes a classic cheesecake that's rich, creamy and tangy—no one will be able to tell that it's gluten-free.

Ingredients

  • 2 cups gluten-free graham cracker crumbs
  • 1/2 cup butter, melted
  • 1/4 cup sugar
  • FILLING:
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups sugar
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, room temperature
  • 1 can (20 ounces) cherry pie filling, optional

Directions

  1. Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet.
  2. In a large bowl, combine graham crackers, butter and sugar. Press crumbs into the bottom of prepared pan and about 1 inch up the sides.
  3. In a separate large bowl, beat cream cheese on medium speed until smooth, 4-5 minutes. Reduce mixer speed to medium-low; add sugar and beat until fluffy. Beat in sour cream, vanilla and salt. Add eggs, one at a time, until incorporated, about 5 minutes. Pour filling over crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
  4. Bake until just set, about 65-70 minutes. Turn oven off and open the oven door; let cheesecake sit 30 minutes, or until center is completely set. Remove from oven; let cool on wire rack up to 1 hour. Cover; refrigerate at least 6 hours or overnight. Top with cherry pie filling, if desired.

Nutrition Facts

1 piece: 559 calories, 39g fat (22g saturated fat), 150mg cholesterol, 421mg sodium, 47g carbohydrate (37g sugars, 1g fiber), 8g protein.

Once gluten-free graham crackers were introduced to the market, a whole host of new recipe opportunities opened up for celiacs, including a gluten-free cheesecake recipe. —Julie Andrews, Rockford, Michigan
Recipe Creator

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