Okay, we can’t always be 100% healthy all of the time, right? Well I know I can’t. When I’m in the mood to be bad, this is one of a handful of recipes I turn to. A slice of this sweet, creamy cheesecake goes wonderfully with a glass of Wollersheim Prairie Fume. After a few practice runs, I managed to make the recipe gluten-free without changing the taste.
1 1/4 cup Gluten Free Kinnikinnick graham cracker crumbs
¼ butter, melted
1 tablespoon sugar
3 8oz packages of cream cheese, softened
1 cup of sugar
¼ cup of Pamela’s Baking Mix
3 eggs room temperature
½ cup sour cream
2 teaspoons vanilla
1 can cherry pie filling, optional
Preheat oven to 300
For crust, combine crumbs, butter, and sugar until well blended. Press crumb mixture into the bottom of a spring foam pan. Bake 10-12 minutes. Remove from oven to cool.
For filling, beat cream cheese, sugar, and baking mix at medium speed until smooth. Add the eggs, one at a time mixing at low-speed just until blended. Stir in sour cream and vanilla. Pour the filling into the crust.
Bake 60-65 minutes or until center appears almost set when gently shaken. Remove from oven and immediately run a plastic knife around the edges of cake to loosen from pan. Cool Completely. Cover and refrigerate at least 4 hours or overnight. This step is important for the texture of the pie to be just right.
Release collar from pan. Cut into wedges and serve with pie filling, if desired.