Gluten Free Cheesecake

Finally!! I had a few days off and have been busy that it doesn’t seem as though I’ve had a few days off. We had a horse show and Thanksgiving all within a few days of each other. I actually am feeling like myself today.

So I really wanted to share this cheesecake recipe with you all that I made for Thanksgiving! By the time I actually had a chance to snap a few pictures of it, half of the cheesecake was devoured! I was amazed at how well this turned out and how wonderful it tasted! 

Gluten Free Graham Cracker Crust:

I had found these graham crackers Wal-Mart and decided to try them for this. They were delicious.

  • 1 1/4 cups gluten-free graham cracker crumbs, (I used my food processor to crumble them)
  • 4 tbsp melted butter (slowly add this to your graham crackers and turn on the processor here and there)
  • 2 tbsp sugar

Break the graham crackers up a bit and dump them into your food processor, I used almost the whole box of graham crackers. Once those crumbled in the food processor, I added in my butter and mixed it more. I then added in the sugar and turned the processor on again and let everything come together well.

At this time I sprayed my springform pan (9 inch) down and pressed my graham cracker crust into the pan, coming about half way up the sides. I will tell you that I thought I got my crust a bit too thick, so don’t feel like you have to use the whole mixture.

Once I had this pressed into my springform pan I baked it for about 15-20 minutes in a 350 degree oven. Once this has finished baking, pull from the oven and set aside to cool. While it’s cooling go ahead and put together your cream cheese filling.

Cream Cheese Filling: 

  • 2 pounds (4 – 8oz packages of cream cheese, softened, or at room temp)
  • 1 cup sugar (I used Swerve)
  • 4 large eggs
  • 1 cup sour cream
  • 2 tbsp sweet white rice flour
  • 1/4 tsp vanilla

Place room temperature cream cheese in a large mixing bowl along with sugar. Beat with an electric mixer on high until creamy. Add eggs, one at a time, mix well. Add in your white rice flour, sour cream and vanilla. Beat on high until it’s all combined, creamy, and smooth.

Once your crust has cooled completely pour this delicious filling into your graham cracker crust. Smooth the top with a spatula and bake for approximately 45-50 minutes.

Once your 45 minutes is up, DO NOT REMOVE THE CHEESECAKE FROM THE OVEN!!! I turned off my oven and continued to let the cheesecake set in the oven for an additional 1 hour.

After an hour, remove the cheesecake and let cool completely in refrigerator for at least 4 hours. Mine cooled overnight!

This is the perfect dish to make ahead of time. The cheese cake was absolutely delicious on Thanksgiving Day. I topped it with sliced strawberries and whipped cream.

I have had numerous requests to make this for Christmas desert this year. I am sure we will be making it way before then!

Hope everyone had a wonderful holiday!



A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

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