Gluten Free Cheesecake with Shortbread Crust

A rich gluten free cheesecake with a delicious shortbread crust, topped with your choice of gluten free pie filling or fruit. Cherry is my husband’s favorite. Learn how to prevent cracked cheesecake and more. If you don’t have gluten free graham crackers or the ingredients to make a traditional cheesecake crust, this is a wonderful alternative!

What stops cheesecakes from cracking?

  • Flour in the batter
  • Water in the oven
  • Slow cooling
Gluten Free Cheesecake with Shortbread Crust

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hours, 20 minutes

Yield: Makes 12 servings

Gluten Free Cheesecake with Shortbread Crust

A rich gluten free cheesecake with a shortbread crust, topped with your choice of various toppings, all without cracks or browned top.


  • 1 recipe Gluten Free Shortbread Crust
  • 4 8-ounce packages (2 pounds) gluten free cream cheese (Philadelphia)
  • 1-1/2 cups gluten free sour cream
  • 1-1/2 cups granulated sugar
  • 1/4 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
  • 1/4 teaspoon salt
  • 5 large eggs
  • 2 large egg yolks
  • 1 tablespoon pure vanilla extract
  • 1/2 cup heavy whipping cream
  • 1 20-ounce can gluten free pie filling (Wilderness or Comstock) (optional*)


  1. Make the crust as instructed at the above link; set aside to cool on a wire rack.
  2. Preheat the oven temperature to 475°F.
  3. Place one rack in the center of the oven and the other rack just below it. Place a roasting pan filled with 4 cups of hot water.
  4. In the large bowl of your mixer, beat the cream cheese until soft and fluffy, 1 minute if at room temperature and up to 5 minutes if cold.  Scrape down the bowl as needed as you go along.
  5. Add the sour cream a little at a time and beat on low speed after each addition just until smooth and combined. (You do not want to beat a lot of air into the batter or the cheesecake will collapse during baking or cooling.)
  6. Add the sugar, flour, and salt and beat on the low for 2 minutes.
  7. In a small container combine the vanilla and egg yolk and add to the mixing bowl. Beat just until combined.
  8. Add one egg at a time and beat on low speed after addition just until combined and smooth.
  9. Add the heavy whipping cream and beat on low just until combined.
  10. Pour the filling over the shortbread crust, tap lightly on the countertop, and smooth the top. Allow to rest for 5 minutes, tap again, and spread out the top once more if any bubbles rise to the top.
  11. Bake on the center shelf with the door cracked open 6 - 8 inches. Bake for 10 minutes. Reduce the oven to 200°F and close the oven door. Bake 60 minutes. Then, turn off the oven and crack open the door. Allow the cheesecake to cool for 90 minutes, undisturbed. Transfer to a wire rack to cool completely. It will continue to bake /set as it cools.
  12. Once you can comfortably handle the springform pan, cover the top with foil or plastic wrap. Refrigerate eight hours or overnight.
  13. Once completely chilled, run a knife between the ring of the pan and the cake to loosen. Remove the ring and place the bottom on a large platter. Top with your desired pie filling or fresh sliced fruit; slice and serve.
  14. Cover leftovers with plastic wrap and refrigerate. It should last as long as the earliest expiration date of the dairy you added to it.



This cheesecake is also wonderful drizzled with Chocolate Ganache instead of fruit or pie filling.

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