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5 from 1 vote

Creamy Vanilla 6" Cheesecake

This 6" is the perfect size to share between 2-4 people. A fantastic base recipe, perfect to expand on with the toppings!
Prep Time10 mins
Cook Time1 hr 5 mins
Chilling time6 hrs
Total Time7 hrs 15 mins
Course: Dessert
Cuisine: Gluten-free
Servings: 4 People
Calories: 796kcal
Author: Marie Porter


6" Springform pan



  • 1 cup Pecan flour / meal
  • 2 tablespoon butter melted
  • 1 tablespoon Granulated Sugar

Cheesecake Batter

  • 1 lb Cream Cheese room temperature
  • cup Granulated sugar
  • 2 tablespoon Sour cream
  • 2 eggs room temperature & lightly beaten
  • 1 teaspoon vanilla extract
  • ½ teaspoon Lemon juice

Caramel sauce


    • Preheat oven to 350F.
    • Carefully wrap the outside of a 6" Springform pan with aluminum foil, making sure it’s completely sealed off.
    • In a small bowl, mix crust ingredients: Pecan flour, butter, and sugar.
    • Press into the bottom and up the sides of the springform pan.
    • Bake crust for 15 minutes. Remove from oven, turn over temp down to 325 F.
    • Cream the cream cheese and sugar together until smooth.
    • Add sour cream, eggs, vanilla extract and lemon juice, beat just until smooth. DO NOT overbeat!
    • Pour cheesecake batter into the prepared crust.
    • Place prepared cheesecake in a larger pan - 8x8 or 9x13.
    • Carefully pour hot water into the larger pan, aiming for it to come halfway up the height of the springform pan.
    • Carefully transfer the whole thing to the 325 F oven.
    • Bake for 65 minute, or until the center is mostly set - it’ll wiggle a little if shaken, but shouldn’t be liquid.
    • Once the cake is fully cooked, remove from the oven, and remove the springform pan from the water bath.
    • Run a butter knife along the inside of the pan to loosen the crust from the pan, then allow to cool to room temperature.
    • Transfer cheesecake to fridge, chill for at least 6 hours - ideally overnight.


    Calories: 796kcal | Carbohydrates: 45g | Protein: 12g | Fat: 66g | Saturated Fat: 28g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 225mg | Sodium: 450mg | Potassium: 301mg | Fiber: 2g | Sugar: 41g | Vitamin A: 1868IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 1mg