Gluten-Free New York Cheesecake

Written by
Teri Gruss, MS
Freelance writer and nutrition expert Teri Lee Gruss, M.S. has written hundreds of recipes focusing on healthy gluten-free cooking.
Learn about The Spruce Eats' Editorial Process
Teri Gruss, MS
Updated 10/23/19
Gluten free New York Cheesecake recipe

​​The Spruce / Zorica Lakonic
  • Total: 90 mins
  • Prep: 30 mins
  • Cook: 60 mins
  • Yield: 1 cheesecake (8 to 12 servings)
Nutritional Guidelines (per serving)
595 Calories
41g Fat
50g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 cheesecake (8 to 12 servings)
Amount per serving
Calories 595
% Daily Value*
Total Fat 41g 52%
Saturated Fat 22g 112%
Cholesterol 184mg 61%
Sodium 344mg 15%
Total Carbohydrate 50g 18%
Dietary Fiber 2g 6%
Protein 10g
Calcium 142mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This decadent gluten-free version of New York cheesecake is made with 2 pounds of cream cheese and 1 pound of sour cream.

With a gluten-free graham cracker crust and canned cherry pie filling for topping, the result of this easy recipe is a spectacular, wildly crowd-pleasing dessert.

Ingredients

  • For the Crust:
  • 1 1/4 cups gluten-free graham cracker crumbs 
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 4 tablespoons butter (melted)
  • For the Filling:
  • 4 (8-ounce) packages cream cheese (softened)
  • 1 cup sugar
  • 4 large eggs
  • 2 tablespoons sweet rice flour (or cornstarch)
  • 1 cup sour cream
  • 1/4 teaspoon vanilla
  • For the Sour Cream Topping:
  • 1 cup sour cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • For the Cherry Pie Filling:
  • 1 (21-ounce) can cherry pie filling
  • 1 tablespoon sugar
  • 1/4 teaspoon vanilla

Steps to Make It

Note: while there are multiple steps to this recipe, this gluten-free cheesecake is broken down into workable categories to help you better plan for preparation and baking.

Make the Crust

  1. Gather the ingredients.

    Ingredients for crust
    ​​The Spruce / Zorica Lakonic

    

  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.

    Break up graham cracker
    ​​The Spruce / Zorica Lakonic

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

    Pour crumbs in bowl
    ​​The Spruce / Zorica Lakonic

  5. Add melted butter and stir to combine.

    Add melted butter
    ​​The Spruce / Zorica Lakonic

  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.

    Press crumb mixture to bottom of pan
    ​​The Spruce / Zorica Lakonic

Make the Filling

  1. Gather the ingredients.

    Ingredients for filling
    ​​The Spruce / Zorica Lakonic

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

    Beat cream cheese and sugar
    ​​The Spruce / Zorica Lakonic

  3. Add eggs, one at a time.

    Add eggs
    ​​The Spruce / Zorica Lakonic 

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

    Add sweet rice flour
    ​​The Spruce / Zorica Lakonic

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

    Remove crust from fridge and add filling
    ​​The Spruce / Zorica Lakonic

  6. Bake for 45 minutes.

Make the Sour Cream Topping

  1. Gather the ingredients.

    Sour cream topping
    ​​The Spruce / Zorica Lakonic

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

    Sour cream and vanilla and sugar in bowl
    ​​The Spruce / Zorica Lakonic

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

    Spread topping over cheesecake
    ​​The Spruce / Zorica Lakonic

  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.

    Cherries
    ​​The Spruce / Zorica Lakonic

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

    Cherries in a bowl
    ​​The Spruce / Zorica Lakonic

  3. Spread cherries over chilled cheesecake just before serving.

    Add cherries to top
    ​​The Spruce / Zorica Lakonic

  4. Slice, serve, and enjoy!

    Slice and serve
    ​​The Spruce / Zorica Lakonic

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.