Best 2 Gluten Free Cheesecake Crust Recipes

**Gluten-Free Cheesecake Crust: A Journey of Taste and Texture**

Cheesecake, a timeless dessert loved by many, often comes with a traditional crust made from wheat flour. However, for those with gluten sensitivities or celiac disease, indulging in this classic treat can be a challenge. Enter the gluten-free cheesecake crust, a delectable alternative that opens up a world of creamy, tangy cheesecake enjoyment. In this article, we present a collection of gluten-free cheesecake crust recipes, each offering a unique flavor and texture experience. From the classic graham cracker crust, reinvented with gluten-free ingredients, to innovative crusts made from nuts, oats, and even coconut, these recipes cater to diverse dietary needs and preferences. Whether you're a seasoned baker or a novice cook, you'll find a gluten-free cheesecake crust recipe that suits your culinary skills and taste buds. So, prepare to embark on a delicious journey as we explore the world of gluten-free cheesecake crusts, creating unforgettable moments of dessert indulgence.

Here are our top 2 tried and tested 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:

Use a food processor to crush the cookies: This will ensure that the crumbs are fine and evenly sized, which will help the crust hold together better.
Press the crust firmly into the pan: This will help to prevent it from crumbling when you slice the cheesecake.
Bake the crust for 10-12 minutes, or until it is golden brown: This will help to set the crust and make it more stable.
Let the crust cool completely before adding the cheesecake filling: This will help to prevent the crust from cracking.
Use a springform pan for the cheesecake: This will make it easy to remove the cheesecake from the pan once it is baked.
Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
Let the cheesecake cool completely before serving: This will help to ensure that the cheesecake is set and has a firm texture.

Conclusion:

This gluten-free cheesecake crust is a delicious and easy-to-make alternative to traditional cheesecake crusts. It is made with just a few simple ingredients and can be prepared in just a few minutes. The crust is crispy and flavorful, and it pairs perfectly with any type of cheesecake filling. Whether you are following a gluten-free diet or simply looking for a new and delicious way to make cheesecake, this recipe is sure to please.