The first thing you notice is the richness of the cheesecake, creamy and moist yet dry enough to give the cheesy texture we all love. The vanilla bean presents itself in tiny flecks of flavor with a burst of vanilla lingering in every bite. The crust…I love a traditional graham cracker crust, however that’s not a choice in the gluten free diet. So try your favorite gluten-free cookie crushed (which replaces the graham cracker). I tried many different options and give you a few of them below. The Arrowroot Cookies and the Pecan are my favorite for this cheesecake. As for toppings…limitless! Top with your favorite.
Preheat oven to 350 degrees
- Use one of the cookies below:
- 1 pkg Pamela’s Simplebites chocolate chip mini cookies
- 1 pkg Midel’s Ginger Snaps
- 1 pkg Midel’s Cinnamon Snaps
- 1 pkg Midel’s Arrowroot Cookies
- 1 Pkg Midel’s Pecan Cookies
- ¼ cup melted butter
Reduce heat to 325 degrees
- 2 – 8 oz pkgs cream cheese
- 1 – 8 oz pkg 1/3 less fat cream cheese
- 1 cup white sugar
- 2 Tbsp Pamela’s baking mix
- 1 Tsp vanilla extract
- 1 vanilla bean
- 2 eggs
- 2 Tbsp whipping cream
- ½ cup sour cream
Beat all three packages of the cream cheese together. Add the sugar, slowly, beating until blended then sprinkle the flour over top and add the vanilla extract, and the beans from vanilla bean. Don’t over beat, just enough to blend. Next add the eggs, one at a time only beating 30 seconds each. Remove from beater and with a rubber spatula, fold in the whipping cream and sour cream into the batter until blended. Pour batter over the prepared cookie crust and smooth top evening out the batter. Bake in 325 oven for 1 hour – don’t peek. Turn oven off and let the cheesecake sit in the oven. After 20 minutes or so, with two hot-pads on, loosen the outer ring (don’t remove, just loosen), and let it continue to sit in the oven with the oven off for at least 2 hours (4 is better so it’s cool). Then remove, cover with plastic wrap, and put in refrigerator overnight.
Serve with your favorite topping of caramel, fruit, or just eat it plain. So-so good.