Gluten Free Cheesecake
This Gluten Free Cheesecake is a birthday favorite for my daughter; Ashley! She has requested I make it for her on several occasions for her birthday “cake”! It is a huge treat; as we are sensitive to dairy and this beauty is full of just that!
It seems that every member of my family loves cheesecake in a different variety. Ashley loves it just like it is; New York Style. My husband loves it with blueberry topping. I personally love it with fresh raspberries and a yummy raspberry drizzle! My son Austin prefers chocolate cheesecake; as does the littlest “A” in our house….Ayden!
The recipe I have followed for years was right off the Philadelphia Cream Cheese box! Being gluten intolerant; I had to modify the crust by using gluten free graham crackers or a pre-made gluten free graham cracker crust . I prefer when making my own crust to use the Kinnikinik or Schar brand graham crackers. These are two brands my kids like the flavor of for making s’mores and having as a snack!
Kinnikinik does have a box of graham crumbs; however, I have not tried them yet! That would be a very convenient way to go if they still have the great flavor of the actual S’moreables I crumble myself.
Either way; this dessert is DELICIOUS!
Here is the recipe for this delicious gluten free cheesecake:
Gluten Free Cheesecake
Ingredients
- Crust
- 1 1/2 cups Gluten Free Graham Cracker Crumbs (Kinnikinik or Schar)
- 3 Tbsp Granulated Sugar
- 1/3 cup Butter; melted
- Cheescake Filling
- 4 pkgs (32 oz total) Philadelphia Cream Cheese; softened
- 1 cup Sugar
- 1 tsp Vanillla
- 4 Eggs
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl; mix graham cracker crumbs, 3 Tbsp sugar and butter.
- Press onto bottom of 9-inch springform pan or line pie plate.
- In large bowl; beat cream cheese, 1 cup sugar and vanilla with mixer until blended.
- Add eggs; 1 at a time, mixing on low speed after each until blended.
- Pour over crust.
- Bake for 55 minutes or until center is almost set.
- If using spring form pan; loosen cake from rim of pan; cool before removing rim.
- If using pie plate; allow to cool on wire rack.
- Refrigerate for 4 hours before serving.
