If you know good cheesecake, you know. And if you know, you will absolutely LOVE this World’s Best Cheesecake on World’s Best GF Crust. This cheesecake has it all: fudgy, rich and indulgent filling on top of the perfect crispy, buttery crust. Once you get your first bite, you will be sneaking “mini” slice after “mini” slice until this cheesecake is long gone!

Who Likes Cheesecake?

My husband Graham is a huge cheesecake fan. It’s one of those dishes that he asks for consistently for every birthday and every Father’s Day. His favorite is a traditional New York cheesecake with traditional graham cracker crust (FYI because it’s interesting, cheesecake didn’t originate in NY, but they’re the ones who made it popular in the US). Graham doesn’t ask for much, so I am always eager to fulfill his cooking requests. After many years of scouring the internet and trying various cheesecakes with a variety of ingredients/cooking methods, I have finally landed on our favorite. It’s easy, consistent, and delicious EVERY SINGLE TIME I MAKE IT! (If I am yelling, it’s in an excited and happy way).

Why Is This Cheesecake Filling Your Favorite?

• The Taste – I won’t go into too much detail here, but the filling is rich, sweet, fudgy and cheesy… essentially everything you want cheesecake to be. Enough said.

• The ingredient list is SIMPLE! – Cream cheese, eggs, sour cream (or Greek Yogurt), Vanilla and Sugar. That’s it. It is as simple to put together as the ingredient list is short. Cream the cheese, add other ingredients, tap out air bubbles, pour over crust. I think that many cheesecake recipe’s are intense and very picky about how the ingredient list comes together. This one isn’t. Amen.

• This cheesecake DOES NOT need a water bath – I don’t know about you, but a water bath can be intimidating. AND if you have ever had a leakage in your oven (speaking for a friend here) it can be a downright turn off to cooking a cheesecake. Our baby is cooked in the oven at a nice and low temperature and then cooled very slowly. VERY SLOWLY. This is where the magic happens.

Why Is This Crust Your Favorite?

If I am making a cheesecake and not following glute free restrictions, then I love the traditional graham cracker crust – provided it is sweet enough and buttery enough. When it comes to glute free though, I’m not a huge fan of the gluten free graham cracker crust. It seems to not have that same texture and just seems to come out a little dry or flaky. Anyone agree?

I decided that I could do better. Few people like sweets as much as I do, and even fewer people have the vigor to try sweet after sweet in pursuit of perfection. I do (I’m not positive this is the best quality haha). I checked out a variety of recipes online, and took ideas from several different ones to come up with my own. My crust has 5 ingredient: oatmeal, pecans, slivered almond, sugar and butter. The pecans and almonds add flavor and crunch, while the oatmeal allows the butter to absorb into the crust, making it rich and keeping it bound together. This is a winning combination – it’s easy to put together, delicious, and good with any variety of toppings. Keep this one in your pocket for later. You’ll be pleased.

Tips and Tricks For Making World’s Best Cheesecake on World’s Best GF Crust

• This is a great dish when you are going to be doing work around the house or will be home, because it takes time. It takes very little effort, as the majority of time is hands-off work. BUT it’s multiple hours of letting ingredients either warm up, cook or cool down.

• After the cheesecake cools down to room temperature, you should cover it and let it sit overnight to form that fudge-ness, and also to get more beautiful pieces. That being said, my husband has prematurely dug into the cheesecake and highly enjoyed it. It wasn’t a pretty sight, but it still tasted delicious.

• I recommend using a spring form pan. I got a set of 3 (like this set here) and they have lasted me a long time. If you do not have a springform pan, feel free to use any cake plate or pie pan that is of a similar size (cheesecake doesn’t rise). Use cooking spray or butter to make getting the cheesecake out easier. It will be harder to cut the pieces out in a beautiful way…but they will still taste amazing.

• Don’t use low fat cream cheese. Please. There are times to cut calories, but cheesecake isn’t really one of those times.

• You can use sour cream or full fat greek yogurt. If you only have no fat greek yogurt, you *can* use that as well, but it will be lacking a little of the richness.

• When I save my cheesecake, I actually place it back in the springform pan and cover it with cling wrap and then foil. We have eaten it for up to a week. It has never lasted longer.

• You want the cream cheese and eggs to be room temperature (or at least close). Feel free to leave them out on the counter overnight and then do your mixing the next day.

• I used a food processor for my crust, but you can use a high powered blender to grind the oatmeal, sugar and nuts to the right size. Then remove from blender, add melted butter and mix until it looks like wet sand.

• If you are not accustomed to gluten free cooking, make sure to use gluten free oatmeal for the crust. The oats themselves are always gluten free, but if the label doesn’t say gluten free, then there is a good chance they are processed in the same mills and facilities as gluten products and therefore will contain gluten.

• *I really like a sweet crust for cheesecake because cheesecake is not overly sweet. If you do not like a sweet crust, reduce sugar in crust to 1/4 cup instead of 1/2 cup.

• **To get clean cuts of cheesecake, rinse knife under warm water in between cuts to both clean it off and warm it up.

• ***Best items to garnish cheesecake with! Fresh strawberries, de-thawed strawberries & juice, cherries, Bourbon soaked cherries, whipped cream, Hershey’s chocolate sauce.

This Cheesecake is Sebastian Approved

If You Like This Cheesecake…Try These Other Recipes:

Gluten Free Decadent Chocolate Cake with Salted Browned Butter Frosting

Gluten Free Fluffy, Moist Lemon Poppyseed Muffins

GF Scrumptious Olive Oil Orange Cake

World’s Best Cheesecake on World’s Best GF Crust

5 from 4 votes

Recipe by Hillary Course: DessertDifficulty: Easy

Servings

8-12

servings

Prep time

25

minutes

Cooking time

1

hour 

7

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• World’s Best GF Crust

• 1 Cup 1 Gluten Free Oatmeal

• 3/4 Cup 3/4 Sliced or Slivered Almonds

• 3/4 Cup 3/4 Pecans

• 4 Tbsp 4 Salted Butter (1/2 stick)
  (if unsalted, add 1/4 tsp salt)

• 1/2 Cup 1/2 Sugar

• Cheesecake Filling

• 40 Ounces 40 Cream Cheese – Room Temperature (5, 8-ounce packages)

• 1 + 1/4 Cup 1 + 1/4 White Sugar

• 1/2 Cup 1/2 Full Fat Sour Cream or Full Fat Greek Yogurt

• 1 Tbsp 1 Vanilla

• 4 Large 4 Eggs – Room Temperature

• ***Garnish Ideas in Tips and Tricks
• Kitchen Tools

• Hand Mixer or Stand Mixer

• 8 Inch Springform Pan

Directions

• Preheat oven to 350 degrees F.
• Add 1 Cup Oatmeal, 3/4 Cup Sliced Almonds and 3/4 Cup Pecans to food processor. Pulse until texture is similar to course sand. Add 1/2 Cup Sugar (see note in Tips & Tricks for less sweet*) and pulse until fully combined. Add 4 Tbsp Melted Butter and pulse until ingredients look mostly wet. Press crust into 8 inch springform pan. Make sure to press the crust about 1/4-1/2 inches up the sides. Bake on middle rack for 7 minutes, or until crust just starts to turn golden.

  • 

• Take crust out and set aside to cool. In the meantime, use a small bowl. Crack all 4 Eggs into bowl and whisk with a fork briefly. Set aside.
• Use a large bowl and place all 5 packages of cream cheese in bowl. Beat the cream cheese until is is smooth. Once it is smooth, add 1 + 1/4 Cups of White Sugar and beat until smooth. Add 1/2 Cup Sour Cream, 1 Tbsp Vanilla, and all Eggs. Mix until all ingredients are fully incorporated.
• Take your bowl and tap it on the counter (gently) for 1-2 minutes. Air bubbles from the mixture will release and come to the surface. Once the air bubbles release, add filling to crust. The mixture will be very full. Decrease oven temperature to 325 degrees F and immediately place the cheesecake into the oven. Set timer for 30 minutes.

  • 

• After 30 minutes, decrease oven temperature to 275 degrees F and cook for another 30 minutes. Turn the oven off and keep cheesecake inside for 1.5 hours without opening the oven door. Then crack oven door and keep cheesecake inside until it is cool enough to pull out with your hands (about 1-1.5 hours). Keep cheesecake on the counter until it is room temperature. Cover with plastic wrap (lightly placed along top part of cream cheese filling) and also cover with tinfoil. Place cheesecake in refrigerator overnight or at least 3-4 hours.
  
• Use a sharp knife to run around the edges of the crust to separate from the springform pan. Release springform pan. See ***garnish options and **cutting tips in tips and tricks section. Enjoy!!!

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