Cheesecake
A rich, creamy classic cheesecake on a gluten-free cookie crust.
Jump to recipe ↓♡ Gluten-free
This classic cheesecake is rich, creamy and delicious! This is one of my absolute favorite desserts!
A rich, creamy classic cheesecake on a gluten-free cookie crust.
This classic cheesecake is rich, creamy and delicious! This is one of my absolute favorite desserts!
Prep 20 min · Cook 1 hr 20 min · Total 6 hr 20 min
Preheat oven to 325º.
Place the crushed cookies into a springform pan, then drizzle the melted butter over them. Stir to combine, then press the mixture firmly into the bottom of the pan to form the crust. Bake for 9–10 minutes.
Increase oven temperature to 450º.
In a large stand mixer, beat the cream cheese, sugar and flour, until smooth.
Add the eggs one at a time, mixing well after each one. Mix in the sour cream and vanilla until fully combined.
Pour the batter over the crust and bake for 10 minutes. Then reduce the oven temperature to 250º and bake for 1 hour.
Let the cheesecake cool at room temperature for 1 hour, then refrigerate for at least 4 hours (overnight is best).
Serve with your favorite topping and enjoy!
I like to smash up berries and sweeten them with powdered sugar for the topping.
My favorite cheesecake crust is made with pecans and GF pretzels that are blended until very fine. I add about 2 tablespoons sugar and mix them together, making about 1 1/2 cups. Add that to the butter and you've got a delicious crust!
