This Gluten-Free Cinnamon Cheesecake is rich, creamy, and filled with warm cinnamon flavor. With a delicious gluten-free crust and a smooth, lightly spiced cheesecake filling, it’s an easy way to make an everyday dessert feel special. Perfect for family gatherings, holidays, or whenever you’re craving something sweet!
Ingredients
- Gluten-Free Crust
- 1 ½ cups gluten-free graham cracker crumbs
- 4 tablespoons melted butter
- 2 tablespoons brown sugar or Truvia Brown
- ½ teaspoon cinnamon
- Pinch of salt
- Cinnamon Cheesecake Filling
- 16 ounces cream cheese, softened
- ¾ cup granulated sugar or Monk Fruit
- ½ cup plain yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon cornstarch or Arrowroot Powder
- ¼ teaspoon salt
- Optional Cinnamon Swirl
- 2 tablespoons brown sugar or Truvia Brown
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Menu info
- Total: 1 1/2 hours + Chilling Time
- Prep: 30 mins
- Servings: 12
Author
Lisa Schuck
A home cook who wants to share her recipes and ideas for living a healthy self-sufficient life
Description
This recipe takes some time to make, but it is well worth it.
Directions
Make The Crust
Step 1
Preheat oven to 350°F
Step 2
Mix the gluten-free graham cracker crumbs, melted butter, brown sugar, cinnamon, and salt.
Step 3
Press firmly into the bottom of a 9-inch springform pan
Step 4
Bake for 8–10 minutes
Step 5
Remove and let cool slightly.
Make the Cheesecake
Step 1
Reduce oven temperature to 325°F
Step 2
Beat the softened cream cheese and sugar until smooth and creamy. Don’t overbeat.
Step 3
Add the yogurt, vanilla, cinnamon, cornstarch, and salt. Mix until just combined.
Step 4
Add the eggs one at a time, mixing on low just until incorporated.
Optional Cinnamon Swirl
Step 1
Mix the brown sugar, cinnamon, and melted butter together.
Step 2
Pour half of the cheesecake batter over the crust. Drizzle or spoon small amounts of the cinnamon mixture over the batter. Add the remaining cheesecake batter and gently swirl with a knife.
Bake
Step 1
Bake at 325°F for 45–55 minutes, or until the edges are set and the center still has a slight jiggle.
Step 2
Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes
Step 3
Remove and cool completely at room temperature.
Step 4
Refrigerate for at least 4 hours, preferably overnight, before slicing.
Notes
Optional Topping
For an extra cinnamon-dessert flavor, sprinkle the chilled cheesecake with a mixture of:
2 tablespoons powdered sugar
½ teaspoon cinnamon
You can also serve it with whipped cream and a light dusting of cinnamon.
Tips
Use full-fat plain yogurt for the creamiest cheesecake.
Make sure the cream cheese is completely softened before mixing.
Don’t overmix after adding the eggs; this helps prevent cracks.
For a stronger cinnamon flavor, increase the cinnamon in the filling to 2 teaspoons.
Always check that your graham crackers are certified gluten-free if you’re preparing this for someone who must avoid gluten.
This would also be really good with a cinnamon-sugar topping and a gluten-free graham cracker crust, almost like a cinnamon cheesecake version of a snickerdoodle.
Latest Recipes
These aren’t your old run-of-the-mill sloppy Joes in a can. These are the best Sloppy Joes ever! When my Mother was a member of our local VFW, the guys were always begging her to make them and bring them down.
These aren’t your old run-of-the-mill sloppy Joes in a can. These are the best Sloppy Joes ever! When my Mother was a member of our local VFW, the guys were always begging her to make them and bring them down.
This Apple Butter BBQ Sauce is sweet, tangy, and the best use of apple butter. It’s great on everything from pulled pork sandwiches to smoked meats and even burgers.
Habitant accumsan suscipit sodales phasellus nulla elit placerat sapien quisque gravida tincidunt
