My homemade cheesecakes have always had crushed graham-cracker crusts. When a fellow gluten-free gal asked if there was any chance I could make her a GF birthday cheesecake, I embraced the challenge! Because I’m cheap, I didn’t want to purcahse GF graham crackers. (For starters, the best I’ve found come from a bakery in Colorado Springs; I didn’t really want to spend all that money to have expensive graham crackers shipped to me, just to crush). Next best thing? Using chopped pecans instead! She specifically requested a peanut butter chocolate cheesecake. For the life of me, I cannot find the recipe for the peanut butter chocolate filling that I used. But I made certain to make enough to have one large cheesecake to ship to her, and one smaller one to enjoy at home. It was a delicious, peanut-buttery delight, and my first time to make anything but a “plain” cheesecake.
That said, I’ll share my pecan crust recipe – know that many cheesecake “fillings” are already gluten-free. If you have one that happens to call for flour, I’d simply substitute almond or coconut flour.
Gluten-Free Cheesecake Crust:
- 1 Cup Pamela’s Ultimate Baking Mix
- 1/4 Cup dark brown sugar
- 1/3 Cup cold, unsalted butter
- 1/2 Cup finely chopped pecans
Spray cheesecake pan lightly with vegetable oil spray. Stir flour mix & brown sugar. Cut in butter until fine crumbs form. Stir in nuts and pat into pan. It will be crumbly!
Classic Cheesecake: (I’m not sure where I initially got this recipe from)
- Four 8-oz bars of soft cream cheese
- 1 Cup granulated sugar
- 2 eggs
- 1/4 tsp salt
- 1 tsp vanilla
- 2 Cups sour cream
- 3/4 Cups sugar
- 1/2 tsp almond extract
- Juice from half a lemon
Mix all cheesecake ingredients (excluding “topping” ingredients) until smooth and pour into unbaked crust. Place in preheated 350 oven for 30 minutes. While this is baking, mix topping ingredients in separate bowl. After 30 minutes, spoon topping ontop cheesecake. Return to oven for an additional 10-20 minutes.