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There’s something about the mix of tangy cranberries and creamy cheesecake that feels like a warm hug on a cold day.
When I was a kid, we always had a dessert table at family gatherings, but I could never enjoy most of it because of gluten.
That’s why I wanted to create a recipe that’s not only gluten-free but also packed with flavor and feels like a special treat. Trust me, you won’t miss the gluten in this one!
Tips for Best Results
- Crust Variations: If you don’t have gluten-free graham crackers, crushed gluten-free cookies work well too!
- Dairy-Free Option: Use dairy-free cream cheese and sour cream to make this cheesecake lactose-friendly.
- Sweetener Swap: Feel free to use coconut sugar or maple syrup in place of granulated sugar for a more natural sweetness.
- Serving Tip: Garnish with whipped cream and a few extra cranberries for a beautiful presentation.
Gluten-Free Cranberry Cheesecake
- Total Time: 5 hours 10 minutes
- Yield: 10 servings 1x
- Diet: Gluten Free
Description
A luscious, creamy cheesecake topped with a vibrant cranberry sauce, perfect for holiday gatherings or anytime you want a gluten-free indulgence.
Ingredients
Scale
For the Crust
- 1 ½ cups gluten-free graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the Cheesecake Filling
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream
For the Cranberry Topping
- 1 ½ cups fresh cranberries
- ½ cup orange juice (freshly squeezed if possible)
- ½ cup granulated sugar
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the Crust
Preheat your oven to 350°F. In a medium bowl, mix the gluten-free graham cracker crumbs, melted butter, and sugar until it looks like wet sand. Press this mixture into the bottom of a 9-inch springform pan, making sure it’s even. Bake for 10 minutes, then set it aside to cool. - Make the Cheesecake Filling
In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and sour cream until everything is creamy and well combined. - Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the bottom of the pan with foil and place it in a larger roasting pan. Add enough hot water to the roasting pan to reach about halfway up the sides of the springform pan (this water bath helps prevent cracks). Bake for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for an hour. - Prepare the Cranberry Topping
While the cheesecake is cooling, combine the cranberries, orange juice, and sugar in a small saucepan. Cook over medium heat, stirring occasionally, until the cranberries burst and the sauce thickens (about 10 minutes). Add the cornstarch slurry and cook for another minute until the sauce is glossy and slightly thicker. Let it cool completely. - Assemble and Chill
Once the cheesecake is completely cool, spread the cranberry topping evenly over the top. Cover and chill in the refrigerator for at least 4 hours or overnight.
Notes
Can be made dairy-free with substitutes. Keeps well in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Chilling: 4 hours
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
