Content may contain affiliate links including Amazon Associate links. If you click & make a purchase, I receive a small commission that helps keep this site up and running, at no cost to you. Read my full disclosure policy.

Gluten-Free Cheesecake That Everyone Will Love

gluten-free-cheesecake Joe and I dated over cheesecake. It’s the one dessert he really enjoys, and I often ordered a slice when we went out to dinner and shared it with him. Now that we’re married, I make him order his own. Today is our wedding anniversary, so I wanted to share our new favorite cheesecake recipe. I love cheesecake, but I am not very good at making it. In fact, the cheesecake above was the first one I ever made that didn’t crack on top. I don’t know why this particular one didn’t crack when all the others I’ve ever made did crack. We had to update our old cheesecake recipe; it uses cookies. Cookies have gluten. I love that this one uses pecans in place of cookies. I can delude myself and call this healthy. It is, after all, basically just nuts and cheese. ha.

Print Recipe
Gluten-Free Cheesecake
gluten-free cheesecake
gluten-free cheesecake
  1. Preheat the oven at 350.
  2. If your springform pan is not a nonstick variety, brush it with a little melted butter before getting started.
  3. Whisk the brown sugar and flour together in a medium bowl.
  4. Chop the butter into small pieces and use a pastry blender to mix them with the flour mixture until it is crumbly. (If you don't have a pastry blender, a fork or wooden spoon will work, but it will take a lot more effort.) Stir in the nuts.
  5. Press the crust mixture into the prepared springform pan to the depth you prefer. Set the pan aside.
  6. If you remembered to set the cream cheese out to soften, congratulations! You can skip this step. I never remember to do that, so I soften mine in the microwave. Soften it one block at a time in the microwave. I put each block in my microwave for 30 seconds, then stir it a bit and put it in for 20 seconds more. That is good for me. Your microwave is probably different from mine, so experiment to see how long you need to put yours in for. You don't want to cook it, but you do want to make it soft.
  7. Mix your softened cream cheese with the sugar, eggs, salt, vanilla, and almond extract. I prefer to mix mine in my KitchenAid, but it will mix using a whisk (will require a LOT of work on your part) or a hand-held mixer. Be careful not to overbeat the batter or it will rise and then fall while it cooks.
  8. Bake the cheesecake for 45 minutes. The center will still be jiggly after 45 minutes, but turn the oven off and crack the door open a bit. Leave it in the cooling oven for an hour, then move it to the counter to finish cooling.
  9. If you want to add a layer of chocolate ganache to your cheesecake, do the following: heat chocolate chips, butter (cut into small cubes), and 1/2 cup heavy cream in a pan in the microwave in 30-second increments. I heated it for 30 seconds, then stirred well, then heated for 15 seconds and stirred well. It was still thick, but thin enough to pour. I poured it all over the top of the cooling cheesecake.
  10. Once the chocolate has set, cover the cheesecake with plastic wrap and put it in the fridge to chill over night. (If you cover it before the chocolate is set, the chocolate will get weird on top.)
  11. Once fully chilled, the cheesecake is ready to serve.
Share this Recipe

© 2013 – 2018, Tara Ziegmont. All rights reserved.

16 thoughts on “Gluten-Free Cheesecake That Everyone Will Love”

  1. I found a trick online about preventing cheesecake from cracking. When you bake it, put a plate (yes a plate) full of water in with it. It keeps the atmosphere moist and keeps it from cracking. I’m a novice baker and it works for me!

    • I usually put a 9×13 pan half full of water underneath, and it’s never made a difference for me. Most baking “experts” tell you to wrap your springform pan tightly in foil and place the entire springform pan in a waterbath. I’ve never done that because I’d rather risk a cracked cheesecake than a watery one. 🙂

      Plus, I usually cover it with chocolate ganache anyway, so the crack is a non-issue.

  2. I plan to halve this recipe. Any advice on type of pan to use and how long to cook for half? Also, I’d like to make it salted caramel instead of chocolate. Any advice on that is welcome too! Thanks for posting this recipe – I looked at about 8 different GF cheesecake recipes and this one sounds the best.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.