Cheesecake is probably our family’s favorite dessert. It is definitely my husband’s favorite and what I love to treat him to for special occasions like his birthday, our anniversary, and Valentine’s Day. It’s a fairly easy dessert to make, it just takes a little more planning. Cheesecake can seem intimidating but even turning it into a gluten free dessert doesn’t make it difficult to make. My Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping is simple to make and delicious! The filling is like velvet and the crust is by far our favorite graham cracker crust ever.
Gluten Free Cheesecake Recipe with Cherry Topping
Ingredients:
Crust
- 1 Box Pamela’s Gluten Free Honey Grahams
- 3 Tablespoons Raw Sugar
- 3 Tablespoons Melted Butter
Filling
- 3 8oz Packages Cream Cheese, Softened
- 3/4 Cup Sugar
- 3 Eggs, at Room Temperature
- 1 Teaspoon Real Vanilla
Topping
- 1 15 oz Can Tart Cherries Pitted, in Water
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Gluten Free All Purpose Flour
- 1/4 Cup Water
- Chocolate Syrup – I choose one with only natural ingredients, no corn syrup
Other supplies – 10″ spring form pan and parchment paper
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How To Make Homemade Gluten Free Cheesecake:
Preheat oven to 325 degrees.
Prepare your pan. The key to being able to serve a beautiful cheesecake is preparing your pan so that the cake will slide off of the pan easily. To do this, tear off a sheet of parchment paper and cover the bottom round of your spring form before putting your pan together. Put the pan together and pull the parchment tight from the bottom. Trim off any extra paper from the bottom side of the pan. Only the very bottom round of your pan will be covered with paper, not the sides of your pan.
Crush the full box of Pamela’s Gluten Free Honey Grahams. You can use a different brand of gluten free graham crackers but we love the flavor and texture of these. They are amazing! Stir in the raw sugar and the melted butter. Blend until all of the graham cracker crumbs are well coated.
Pour the graham cracker crumbs into your pan, covering your parchment paper covered bottom. Press firmly and place in the preheated oven for 10 minutes.
While the crust is baking place the cream cheese in the bowl of a stand mixer and mix until smooth.
Add the sugar to the cream cheese and continue mixing until smooth and well combined.
Add one egg to a time to the cream cheese and sugar, mixing well to combine each time.
After all 3 eggs have been mixed well, add the vanilla.
Remove the crust from the oven and increase the oven temperature to 450 degrees.
Pour the filling into the pan over the pre-baked crust and smooth carefully to edges and an even thickness.
Place the cake into the 450 degree oven for 10 minutes. After 10 minutes reduce the oven temperature to 250 degrees and continue to bake for an additional 30 minutes or until set. The top should be golden brown and a knife inserted in the center should come out clean.
I like to place a baking sheet on the rack below the cheesecake because sometimes the butter can cook out of the graham cracker crust and cause butter to drip onto the oven below. A pan will catch this and prevent a lot of mess!
Remove the cheesecake from the oven and run a knife around the outside edge of the pan. Allow the cake to cool in the pan for 30 minutes before removing the outer ring of the pan. Move the cheesecake to the refrigerator and chill for several hours before serving.
To make the topping, combine the cherries and the raw sugar in a sauce pan and bring to a low boil. Mix together the flour and water, combining well. Stir the flour mixture into the cherries to thicken. Continue cooking over medium heat until the consistency is thickened to your liking. Remember as it cools it will become a little thicker. Let it cool completely before topping the chilled cheesecake.
When ready to serve, remove the cheesecake from the refrigerator and cut into pieces. Top with the cherry topping and drizzle with chocolate syrup and serve!
This is a great dessert for any occasion or perfect for Valentine’s Day which is just around the corner!
Printable Recipe For Gluten Free Cheesecake With Cherry Topping
Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping
Ingredients
- Crust:
- 1 Box Pamela’s Gluten Free Honey Grahams
- 3 Tablespoons Raw Sugar
- 3 Tablespoons Melted Butter
- Filling:
- 3 8oz Packages Cream Cheese, Softened
- 3/4 Cup Sugar
- 3 Eggs, at Room Temperature
- 1 Teaspoon Real Vanilla
- Topping:
- 1 15 oz Can Tart Cherries Pitted, in Water
- 2 Tablespoons Raw Sugar
- 1 Tablespoon Gluten Free All Purpose Flour
- 1/4 Cup Water
- Chocolate Syrup
Instructions
- Preheat oven to 325 degrees.
- Prepare your pan. The key to being able to serve a beautiful cheesecake is preparing your pan so that the cake will slide off of the pan easily. To do this, tear off a sheet of parchment paper and cover the bottom round of your spring form before putting your pan together. Put the pan together and pull the parchment tight from the bottom. Trim off any extra paper from the bottom side of the pan. Only the very bottom round of your pan will be covered with paper, not the sides of your pan.
- Crush the full box of Pamela’s Gluten Free Honey Grahams. You can use a different brand of gluten free graham crackers but we love the flavor and texture of these. They are amazing! Stir in the raw sugar and the melted butter. Blend until all of the graham cracker crumbs are well coated.
- Pour the graham cracker crumbs into your pan, covering your parchment paper covered bottom. Press firmly and place in the preheated oven for 10 minutes.
- While the crust is baking place the cream cheese in the bowl of a stand mixer and mix until smooth.
- Add the sugar to the cream cheese and continue mixing until smooth and well combined.
- Add one egg to a time to the cream cheese and sugar, mixing well to combine each time.
- After all 3 eggs have been mixed well, add the vanilla.
- Remove the crust from the oven and increase the oven temperature to 450 degrees.
- Pour the filling into the pan over the pre-baked crust and smooth carefully to edges and an even thickness.
- Place the cake into the 450 degree oven for 10 minutes. After 10 minutes reduce the oven temperature to 250 degrees and continue to bake for an additional 30 minutes or until set. The top should be golden brown and a knife inserted in the center should come out clean.
- Remove the cheesecake from the oven and run a knife around the outside edge of the pan. Allow the cake to cool in the pan for 30 minutes before removing the outer ring of the pan. Move the cheesecake to the refrigerator and chill for several hours before serving.
- To make the topping, combine the cherries and the raw sugar in a sauce pan and bring to a low boil. Mix together the flour and water, combining well. Stir the flour mixture into the cherries to thicken. Continue cooking over medium heat until the consistency is thickened to your liking. Remember as it cools it will become a little thicker. Let it cool completely before topping the chilled cheesecake.
- When ready to serve, remove the cheesecake from the refrigerator and cut into pieces. Top with the cherry topping and drizzle with chocolate syrup and serve!
Nutrition Facts
Gluten Free Cheesecake Recipe with Cherry and Chocolate Topping
Serves: 8 persons
|
Amount Per Serving: 1 slice
|
||
|---|---|---|
| Calories | 696.99 kcal | |
| % Daily Value* | ||
| Total Fat 40.57 g | 62.4% | |
| Saturated Fat 20.52 g | 102.6% | |
| Trans Fat 0.21 g | ||
| Cholesterol 164.99 mg | 55% | |
| Sodium 571.71 mg | 23.8% | |
| Total Carbohydrate 74.78 g | 24.9% | |
| Dietary Fiber 2.69 g | 10.8% | |
| Sugars 44.29 g | ||
| Protein 11.17 g | ||
| Vitamin A 45.28 % | Vitamin C 5.91 % | |
| Calcium 14.73 % | Iron 15.53 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
If you have some guests who are gluten free and some who are not, everyone will LOVE this gluten free crust. The flavor is amazing. I hope you enjoy this gluten free cheesecake recipe and let us know how it turned out for you in the comments below or tag us in your photos @familyfocusblog
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This looks absolutely delicious! Cherry and chocolate is such a classic combo and this brings them together perfectly!
This sounds so tasty! I love that pretty chocolate drizzle.
I haven’t tried to make gluten free cheescake yet because I haven’t found gluten free graham crackers that I like. I didn’t know Pamela’s had some. I will have to give them a try. Cheesecake is hubby’s favorite dessert!
This sounds like just the thing for dipping my toe into resolutions! Gluten Free!
Sounds very good and being GF, fills a need on my 2017 list of resolutions.
I love the presentation ! On the top of it cherry topping with chocolate syrup.. Yummy ! for sure