Gluten-Free New York Cheesecake

Cherry cheesecake
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  • 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
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.


  • For the Crust
  • 1 1/4 cups gluten-free graham cracker crumbs 
  • 2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 4 tablespoons melted butter
  • 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.

  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.

Sour Cream Topping

  1. Gather the ingredients.

  2. While cheesecake is baking, place remaining 1 cup sour cream, 1/4 cup sugar, and 1 teaspoon 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.

Cherry Pie Filling

  1. Gather the ingredients.

  2. While cake is cooling, combine cherry pie filling with 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend.

  3. Spread cherries over chilled cheesecake just before serving.

  4. Slice, serve, and enjoy!

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.