Gluten-Free New York Cheesecake

Make the Crust

1. Gather the ingredients.

   

   

2. Preheat oven to 325 F/163 C. Set aside a 9-inch springform cake pan.

3. Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin.

   

4. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend.

   

5. Add melted butter and stir to combine.

   

6. Press crumb mixture into bottom of springform pan. Don't press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.

   

Make the Filling

1. Gather the ingredients.

   

2. Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy.

   

3. Add eggs, one at a time.

   

4. Add sweet rice flour, sour cream, and vanilla. Beat on high until smooth.

   

5. Remove crust from refrigerator. Pour cheesecake filling into springform pan and smooth top with a spatula.

   

6. Bake for 45 minutes.

Make the Sour Cream Topping

1. Gather the ingredients.

   

2. While cheesecake is baking, place remaining sour cream, sugar, and vanilla in a bowl and whisk ​until smooth and blended.

   

3. Remove cheesecake from oven. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch.

   

4. Return cake to the oven and bake an additional 15 minutes. Turn off oven and leave cheesecake there for 1 hour before removing.

5. Cool completely and refrigerate for at least 4 hours before serving.

Make the Cherry Pie Filling

1. Gather the ingredients.

   

2. While cake is cooling, combine cherry pie filling with sugar and vanilla. Stir to blend.

   

3. Spread cherries over chilled cheesecake just before serving.

   

4. Slice, serve, and enjoy!