Cheesecake holds a special place in our family’s dessert lineup. It’s my husband’s ultimate favorite and a consistent go-to treat for occasions like his birthday, our anniversary, and Valentine’s Day. Although it can seem a bit daunting, a cheesecake is quite straightforward to prepare; it just needs a little advance planning. Turning it into a gluten-free dish is also easier than it sounds. My Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping is both simple and utterly delicious. The filling is smooth and luxurious, while the graham cracker crust is our all-time favorite.
Gluten-Free Cheesecake Recipe with Cherry Topping
A gluten-free cheesecake can taste just as delightful as a traditional one. The essential elements of a cheesecake—cream cheese, sugar, eggs, and flavorings—are inherently gluten-free, with the main variation being the crust. Typically, the crust is crafted from gluten-free alternatives such as gluten-free graham crackers, almond flour, or crushed nuts. These substitutes might present a slightly different texture and flavor compared to the usual graham cracker base, yet they can be just as satisfying.
The filling in a gluten-free cheesecake remains rich and creamy. The lack of gluten does not compromise the taste or texture, allowing it to be nearly indistinguishable from its traditional counterpart.
Ingredients:
Crust
- 1 Box Pamela’s Gluten Free Honey Grahams
- 3 Tablespoons Raw Sugar
- 3 Tablespoons Melted Butter
Filling
- 3 8oz Packages Cream Cheese, Softened
- 3/4 Cup Sugar
- 3 Eggs, at Room Temperature
- 1 Teaspoon Real Vanilla Extract
Topping
- 1 15 oz Can Tart Cherries Pitted, in Water
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Gluten Free All Purpose Flour
- 1/4 Cup Water
- Chocolate Syrup – I prefer one made with natural ingredients, avoiding corn syrup
Other supplies – 10″ springform pan and parchment paper
How To Make Homemade Cheesecake Gluten Free:
Start by preheating your oven to 325 F degrees.
Make Gluten-Free Graham Cracker Crust
Prepare your pan for easy serving. To achieve this, take a piece of parchment paper and line the bottom of your springform pan before assembling it. Ensure the paper lies flat by trimming any excess from underneath; just the bottom needs to be covered, not the sides.
Crush the entire box of Pamela’s Gluten Free Honey Grahams. You can choose another brand if you prefer but these have the best flavor and texture. Use a food processor or place them in a bag and use a mallet to create fine crumbs.
Mix in the raw sugar and melted butter, ensuring all crumbs are coated.
Transfer the crumb mixture to your pan over the parchment-covered base. Press down firmly and bake in the preheated oven for 10 minutes.
Make Cheesecake Batter
While the crust bakes, place the cream cheese in a stand mixer bowl and blend until smooth.
Incorporate the sugar, mixing until completely combined and velvety.
Add the eggs one at a time, ensuring to mix well after each addition.
Once all eggs are mixed, add the vanilla.
After removing the crust from the oven, increase the temperature to 450 degrees F.
Pour the cheesecake filling onto the pre-baked crust, spreading it evenly.
Bake for 10 minutes at 450 degrees, then reduce the heat to 250 degrees and continue baking for 30 minutes, or until set. The top should turn golden brown, and a knife inserted into the center should come out clean. Baking at a lower temperature helps prevent cracking without needing a water bath.
A baking sheet placed beneath the cheesecake can catch any butter drips from the crust, reducing cleanup.
Once baked, run a knife around the edge and allow the cake to cool in the pan for 30 minutes before releasing the outer ring. Chill in the refrigerator for several hours before serving.
How To Make Cherry Topping:
To prepare the topping, mix the cherries and raw sugar in a saucepan and bring to a low boil. Combine the flour and water to form a paste. Stir this into the cherries to thicken, cooking until the desired texture is reached. Remember, it will thicken further as it cools. Allow to cool completely before pouring over the chilled cheesecake.
When it’s time to serve, slice the cheesecake and top with the cherry mixture, then drizzle with chocolate syrup. If cherries aren’t your thing, consider using fresh berries and mint.
This cheesecake is ideal for any occasion or a delightful choice for Valentine’s Day, which is fast approaching!
Ingredients
- Crust:
- 1 Box Pamela’s Gluten Free Honey Grahams
- 3 Tablespoons Raw Sugar
- 3 Tablespoons Melted Butter
- Filling:
- 3 8oz Packages Cream Cheese, Softened
- 3/4 Cup Sugar
- 3 Eggs, at Room Temperature
- 1 Teaspoon Real Vanilla
- Topping:
- 1 15 oz Can Tart Cherries Pitted, in Water
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Gluten Free All Purpose Flour
- 1/4 Cup Water
- Chocolate Syrup
Instructions
- Preheat oven to 325 degrees.
- Prepare your pan. The key to being able to serve a beautiful cheesecake is preparing your pan so that the cake will slide off of the pan easily. To do this, tear off a sheet of parchment paper and cover the bottom round of your springform before putting your pan together. Put the pan together and pull the parchment tight from the bottom. Trim off any extra paper from the bottom side of the pan. Only the very bottom round of your pan will be covered with paper, not the sides of your pan.
- Crush the full box of Pamela’s Gluten Free Honey Grahams. You can use a different brand of gluten-free graham crackers but we love the flavor and texture of these. They are amazing! Stir in the raw sugar and the melted butter. Blend until all of the graham cracker crumbs are well coated.
- Pour the graham cracker crumbs into your pan, covering your parchment paper-covered bottom. Press firmly and place in the preheated oven for 10 minutes.
- While the crust is baking, place the cream cheese in the bowl of a stand mixer and mix until smooth.
- Add the sugar to the cream cheese and continue mixing until smooth and well combined.
- Add one egg at a time to the cream cheese and sugar, mixing well to combine after each addition.
- After all 3 eggs have been mixed well, add the vanilla.
- Remove the crust from the oven and increase the oven temperature to 450 degrees.
- Pour the filling into the pan over the pre-baked crust and smooth carefully to edges and an even thickness.
- Place the cake into the 450-degree oven for 10 minutes. After 10 minutes, reduce the oven temperature to 250 degrees and continue to bake for an additional 30 minutes or until set. The top should be golden brown, and a knife inserted in the center should come out clean.
- Remove the cheesecake from the oven and run a knife around the outside edge of the pan. Allow the cake to cool in the pan for 30 minutes before removing the outer ring of the pan. Move the cheesecake to the refrigerator and chill for several hours before serving.
- To make the topping, combine the cherries and the raw sugar in a saucepan and bring to a low boil. Mix together the flour and water, combining well. Stir the flour mixture into the cherries to thicken. Continue cooking over medium heat until the consistency is thickened to your liking. Remember, as it cools, it will become a little thicker. Let it cool completely before topping the chilled cheesecake.
- When ready to serve, remove the cheesecake from the refrigerator and cut into pieces. Top with the cherry topping and drizzle with chocolate syrup, then serve!
Nutrition Facts
Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping
Serves: 8
| Amount Per Serving:1 | ||
|---|---|---|
| Calories | 696.99 kcal | |
| % Daily Value* | ||
| Total Fat 40.57 g | 61.5% | |
| Saturated Fat 20.52 g | 100% | |
| Trans Fat 0.21 g | ||
| Cholesterol 164.99 mg | 54.7% | |
| Sodium 571.71 mg | 23.8% | |
| Total Carbohydrate 74.78 g | 24.7% | |
| Dietary Fiber 2.69 g | 8% | |
| Sugars 44.29 g | ||
| Protein 11.17 g | ||
| Vitamin A 45.28 % | Vitamin C 5.91 % | |
| Calcium 14.73 % | Iron 15.53 % | |
* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may vary based on your individual needs.
Concluding Thoughts
There are several compelling reasons to consider a gluten-free cheesecake recipe:
- Celiac Disease or Gluten Sensitivity: For individuals with celiac disease or gluten sensitivity, consuming gluten can lead to serious health challenges. A gluten-free cheesecake allows them to indulge without concerns, just like my son does.
- Health Preferences: Some people opt for gluten-free diets for perceived health benefits, even without medical necessity. They might search for gluten-free recipes to coincide with their dietary choices.
- Accommodating Dietary Needs: Providing gluten-free options at gatherings ensures everyone can partake in dessert, regardless of their dietary restrictions.
When hosting guests with varied dietary needs, this gluten-free crust will impress everyone. The taste is exceptional, and I hope you enjoy this gluten-free cheesecake recipe. Please share your experiences in the comments or tag us in your photos @familyfocusblog.
