Gluten Free New York Cheesecake Recipe

This gluten free version of New York cheesecake is sure to please any sweetheart.  The crust is made from gluten free graham crackers and the cake is topped with gluten free cherry pie filling.  Decadent!

Prep time: 90 minutes, makes 8 to 12 servings.

 

Crust ingredients:

1 ¼ gluten free graham cracker crumbs, about 6 ounces

4 TB melted butter

2 TB sugar

¼ teasp nutmeg

 

Cheesecake filling ingredients:

2 lbs softened cream cheese (or 4  8oz packages)

1 cup sugar

4 large eggs

1 cup sour cream

2 TB cornstarch

1 teasp vanilla extract

 

Sour cream topping ingredients:

1 cup sour cream

¼ cup sugar

1 teasp vanilla extract

 

Cherry glaze ingredients:

1 21oz can of cherry pie filling

1 TB sugar

¼ teasp of vanilla

 

Preheat oven to 325 degrees. Place gluten-free graham crackers in a plastic zip bag and finely crush with a rolling pin. Pour crumbs into a mixing bowl. Add sugar and nutmeg and stir to thoroughly blend. Add melted butter and stir to combine.  Press crumb mixture into bottom of 9 inch springform pan. Don’t press the crumbs on the sides of the pan. Refrigerate while preparing the cheesecake filling.  Place cream cheese and sugar in a large mixing bowl. Beat with an electric mixer on high until creamy. Add eggs, one at a time. Add cornstarch, sour cream and vanilla. Beat on high until smooth.  Remove crust from refrigerator. Pour cheesecake filling into spring form pan. Smooth top with a spatula and bake for 45 minutes.  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.  Remove cheesecake from oven and carefully spread sour cream mixture over the top of the cheesecake. Use a spatula to spread sour cream topping over the baked cheesecake with a light touch. Return cake to the oven and bake an addition 15 minutes. Turn off oven and leave cheesecake in the oven for 1 hour before removing.  Cool completely and refrigerate for at least 4 hours before serving.  While cake is cooling combine cherry pie filling, 1 tablespoon sugar and 1/4 teaspoon vanilla. Stir to blend. Spread cherries over chilled cheesecake just before serving.

 

Recipe by Teri Gruss, MS, Gluten Free Cooking / About.com