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+ servings
pecan crust cheesecake topped with berries

Gluten-Free Pecan Crust Cheesecake

How to make the best gluten-free cheesecake with a pecan crust. This classic simple and easy recipe is rich and creamy and can be smothered by a thick chocolate ganache or served plain.
4.91 from 11 votes
Prep Time 10 minutes
Cook Time 45 minutes
Cooling time 4 hours
Total Time 4 hours 55 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 907 kcal

Ingredients
  

For the chocolate ganache topping (optional)

Instructions
 

  • Preheat the oven at 350ºF.
  • If your springform pan is not a nonstick variety, brush it with a little melted butter before getting started.
  • Whisk the brown sugar and flour together in a medium bowl.
  • 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.
  • Press the crust mixture into the prepared springform pan to the depth you prefer. Set the pan aside.
  • 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.
  • 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.
  • 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.
  • Once fully chilled, the cheesecake is ready to serve.

Nutrition

Calories: 907kcal | Carbohydrates: 80g | Protein: 15g | Fat: 60g | Saturated Fat: 32g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 822mg | Potassium: 557mg | Fiber: 4g | Sugar: 56g | Vitamin A: 1412IU | Vitamin C: 0.2mg | Calcium: 246mg | Iron: 3mg
Keyword cheesecake
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