Gluten Free Simple Cheesecake Filling Recipe

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Gluten Free Simple Cheesecake Filling Recipe
Prep Time
15 mins
Cook Time
55 mins
Cooling time
15 mins
Total Time
1 hr 10 mins
 
Course: Dessert
Cuisine: American
Servings: 1 (9-inch) pie
Calories: 2353 kcal
Author: Carol Kicinski
Ingredients
  • 1 Cookie Crust or Nut Crust
For the filling:
  • 4 8-ounce packages cream cheese, at room temperature
  • 4 large eggs
  • cups sugar
  • 2 teaspoons pure vanilla extract
For the topping:
  • 2 cups sour cream
  • ¼ cup sugar
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat the oven to 350°F.
  2. In an electric mixer fitted with a paddle attachment, combine the filling ingredients and beat on medium-high speed until smooth. Pour into the crust and bake for 50-55 minutes or until the center of the cheesecake is set. Remove from the oven but leave the oven on. Cool the cheesecake for 10 minutes.
  3. Combine the topping ingredients and blend well. Pour over the top of the cheesecake after the cake has cooled for 10 minutes. Return to the oven and cook for 5 minutes. Let cool completely, cover with plastic wrap, and refrigerate overnight or up to 48 hours.
Nutrition Facts
Gluten Free Simple Cheesecake Filling Recipe
Amount Per Serving
Calories 2353 Calories from Fat 981
% Daily Value*
Total Fat 109g 168%
Saturated Fat 59g 295%
Cholesterol 898mg 299%
Sodium 639mg 27%
Potassium 891mg 25%
Total Carbohydrates 316g 105%
Sugars 315g
Protein 31g 62%
Vitamin A 77.4%
Vitamin C 5%
Calcium 60.5%
Iron 21.4%
* Percent Daily Values are based on a 2000 calorie diet.

Additional Variations:

Citrus Fruit Variation:

Add juice and finely grated zest of 1 lemon or 1 small orange to the cheesecake filling and make the cheesecake as directed. Top with fresh berries (some mashed, some whole) and more lemon/orange zest.

Cinnamon Apple Variation:

Use the Cookie Crust, made with gluten-free gingersnap cookies. Add ½ teaspoon ground cinnamon to the cheesecake filling and make the cheesecake as directed. Using homemade or canned gluten-free apple pie filling/topping, pile a few scoops onto each slice of cheesecake and serve.

Chocolate Hazelnut Variation:

Use the Cookie Crust, made with chocolate cookies. Melt 2 tablespoons gluten-free chocolate hazelnut spread with 2-3 tablespoons heavy cream in a small bowl. Drizzle the mixture over the top of the finished cheesecake and let cool. Sprinkle with additional crushed chocolate cookie crumbs, for garnish.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Apples Cheesecake Chocolate Citrus Cream Cheese Crust Eggs Gluten-Free Gluten-Free Recipes Magazine Pie Sour Cream
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