Gluten Free Cherry Cheesecake

Although not on the top 10 list of low-cal desserts, this one is worth that work out you’ve been putting off.  Wow your family and friends with this winner!

Here’s What You’ll Need:

For the Crust:

  • 2 C. Gluten Free Graham Cracker Crumbs (Kinnikinnick is a good brand) – pulse a box of crackers in your food processor or place in a plastic bag and take out any built up aggression you’ve been holding on to.
  • 6-7 T. Melted Butter
  • 1/4 C. Granulated Sugar (that’s a fancy way of saying plain ol’ white sugar)
  • 2 tsp. Vanilla Extract

Pulse all ingredients in a food processor, adding just enough butter so that, when pinched, the crust holds together.

Press into a large spring form pan or use an oversized cake pan, lining the bottom and sides with parchment and allowing for overhang (to help lift the cake out once cooled).  See picture below.

For the Filling:

  • 16 Ounces of Softened Cream Cheese
  • 1 Can of Condensed Milk
  • 2 tsp. Vanilla
  • 3 T. Lemon Juice
  • 2/3 C. Granulated Sugar
  • 4 Eggs
  • 2 T. Superfine White Rice Flour
  • 1 Can of Cherry Pie Filling (reserved)

Beat together all of the filling ingredients, except the pie filling, until smooth and pour into the graham cracker crust lined pan.  Bake for one hour or until a toothpick comes out clean and the top is lightly browned.  Allow the cake to cool completely before removing from the pan and topping with pie filling.

Slice, and enter cheesecake heaven!IMG_2333IMG_2334


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