Best 2 Gluten Free Cheesecake Crust Recipes

If you're looking for a delicious gluten-free cheesecake crust recipe, you're in the right place. Whether you're following a gluten-free diet or simply want to try something new, this article has got you covered. We'll provide you with all the essential ingredients, step-by-step instructions, and helpful tips to create the perfect gluten-free cheesecake crust that will impress your taste buds and leave you wanting more. Get ready to embark on a culinary journey and discover the art of making a delightful gluten-free cheesecake crust that will elevate your dessert creations to new heights.

Let's cook with our recipes!

GLUTEN FREE CHEESECAKE CRUST

GLUTEN FREE CHEESECAKE CRUST image

Categories Cheese Dessert Bake Quick & Easy Wheat/Gluten-Free

Yield 10 slices

Number Of Ingredients 15

Ingredients

Crust:
1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted
Filling:
Two 8 ounce packages cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
3 eggs (recipe does not specify size, I use large)
1 cup sour cream
Topping:
1 cup sour cream
2 Tablespoons sugar
2 teaspoons vanilla

Steps:

For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool. For filling: combine cream cheese, sugar, lemon juice, mixing at medium speed with electic mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into prepared crust. Bake in 350 degree oven for about 50 minutes. For topping: combine all ingreidents; mix well Spread over baked cheesecake. Continue baking at 350 for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill before serving.

PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST

Pumpkin Cheesecake With Gluten Free Gingersnap Crust image

Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.

Provided by NeuroDoc

Categories Cheesecake

Time 7h40m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups gingersnap crumbs, from Midel brand gluten free gingersnaps
5 tablespoons unsalted butter, melted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, room temperature
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
1 teaspoon vanilla extract (not imitation vanilla)
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground allspice
pecan halves, for garnishing

Steps:

FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
Great served plain or with a dollop of real whipped cream spiked with whiskey.

Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7

Tips for Making a Perfect Gluten-Free Cheesecake Crust

- Use a combination of almond flour and coconut flour for a nutty, flavorful crust. - Add a little bit of sweetener, such as honey or maple syrup, to help bind the ingredients together and add a touch of sweetness. - Use melted butter or coconut oil to help hold the crust together and give it a rich flavor. - Press the crust firmly into the bottom of a springform pan to ensure that it is evenly distributed and compact. - Bake the crust for 10-12 minutes at 350°F (175°C) to help it set and prevent it from becoming soggy.

Conclusion

Whether you are following a gluten-free diet or simply looking for a delicious and healthy alternative to traditional cheesecake crust, these recipes offer a variety of options to suit your taste and dietary needs. With their simple ingredients and easy-to-follow instructions, you can create a delicious and satisfying gluten-free cheesecake crust that will impress your friends and family. So, preheat your oven, gather your ingredients, and let's get baking!