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Creamy Cheese Cake with Gluten Free Crust

Make This


  • Crackers
  • 2 cups finely crushed Crunchmaster® Multi-Grain Aged White Cheddar Crackers (Crust)
  • Dairy
  • ½ cup unsalted butter, melted (Crust)
  • 1½ lb. cream cheese, at room temperature (Filling)
  • Baking & Spices
  • ¼ cup sugar (Crust)
  • ¾ cup sugar (Filling)
  • 2 tsp. vanilla extract (Filling)
  • Produce
  • 2 tbsp. fresh lemon juice (Filling)
  • Refrigerated
  • 3 large eggs, at room temperature (Filling)


Preheat oven to 350°F. To make the crust, in a food processor, combine the finely crushed Crunchmaster® Multi-Grain Aged White Cheddar Crackers, sugar and melted butter. Process until the crumbs begin to stick together. With your hand draped with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 ¼ inches up the side of a 9” spring form pan. Wrap the outside of the pan with aluminum foil. Bake the crust for 15 minutes until set. Remove from the oven and let cool.

For the filling: in a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, mix until well blended. Add the eggs, one at a time. Pour the filling into the cooled crust.

Bake until the edges are set but the center still quivers slightly when the pan is shaken, about one hour.

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