Gluten-Free Rich and Creamy Brûléed Cheesecake

"This rich and creamy cheesecake pairs perfectly with its gluten-free salted cinnamon crust. Try finishing this baby off with a brûléed top (no torch needed), and you’ll wonder why you didn’t try it sooner!"
-- @whisksandwildflowers
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  • Recipe Card
Prep time 20mins
Cook time 1hr 10mins
Serves or Makes: 8-10

Recipe Card


  • 1 package gluten-free graham crackers
  • 1/2 cups unsalted butter
  • 3 tablespoons coconut sugar
  • 1 teaspoon cinnamon
  • 1/8 teaspoon pink salt
  • 4 (8 oz package) cream cheese
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 whole eggs
  • 3/4 cups granulated cane sugar


  • Step 1

    Line the bottom of an 8″ springform pan with parchment paper, and wrap the outside of the springform in foil. In a food processor, add graham crackers and grind to a crumb.

  • Step 2

    Add graham cracker crumbs to a large bowl with butter, coconut sugar, cinnamon, and salt. Mix thoroughly. Transfer the mixture to the springform pan, and evenly distribute. Using the bottom of a glass or measuring cup, press the crust into the pan, all the way around. Set aside.

  • Step 3

    Start by taking eggs, cream cheese, and sour cream out of the refrigerator. Let these ingredients come to room temperature. Preheat oven to 325˚F.

  • Step 4

    Crack three eggs into a large bowl or stand mixer (preferred), and mix them together on a slow-medium speed. Once the eggs are light yellow and almost frothy-looking, add in the cane sugar and mix together.

  • Step 5

    Add vanilla extract and sour cream to bowl and let mix. One package at a time, add in the cream cheese. Scrape down the sides of the bowl when thoroughly mixed.

  • Step 6

    Slowly pour the cheesecake filling on top of the crust, and wiggle it around until it’s evenly distributed. Place the springform pan wrapped in foil in a shallow dish filled with about 2 inches of water.

  • Step 7

    Place the water bath + cheesecake in the oven, and let bake for 65-70 minutes. Let cool before removing the springform, and consume within 2-3 days of baking (which shouldn’t be difficult). Store in the fridge. Enjoy!

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