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Gluten Free New York Cheesecake
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Gluten Free New York Cheesecake
Author: Jan Withington
Recipe type: Dessert
Serves: 12
Ingredients
- 1 (8 ounces) package Gluten Free Kinnikinnick Smoreables Graham Style Crackers
- 4 tablespoon melted butter
- ¼ teaspoon McCormick Nutmeg - gluten free
- 4 (8 ounces) packages Original Philadelphia cream cheese - gluten free
- 1 cup sugar
- 4 eggs
- 1 cup Daisy sour cream - are gluten free
- 2 tablespoon Clabber Girl Cornstarch - gluten free
- 1 teaspoon McCormick Vanilla Extract - gluten free
- 1 (21 ounces) can Comstock Cherry Pie Filling - gluten free
- 1 tablespoon sugar
- ¼ teaspoon McCormick Vanilla - gluten free
Instructions
- Preheat oven to 325 F.
- Lightly grease a 9 inch springform pan.
- Finely crush graham crackers in a food processor. Transfer it to a medium bowl.
- Add nutmeg and mix thoroughly. Add melted butter and stir thoroughly.
- Press crumb into bottom of springform pan. Don't press crumbs on the sides of the pan.
- In a large mixing bowl combine cream cheese and 1 cup sugar. Beat with an electric mixer on high until smooth. Add eggs one at a time. Add cornstarch, 1 cup sour cream and 1 teaspoon vanilla. Beat on high until smooth.
- Bring a medium saucepan of water to a boil.
- Wrap foil around the outside bottom (halfway) of the the springform pan to make a water seal.
- Pour cheesecake filling into the springform pan. Smooth top with a spatula.
- Place pan on a rimmed roasting pan and pour enough water (about halfway) along side of the springform pan.
- Bake for 1 hour. Turn off oven and leave cheesecake in the oven for about 45 minutes.
- Refrigerate for 4 hours.
- After 4 hours, in a medium bowl combine cherry pie filling, 1 tablespoon sugar and ¼ teaspoon vanilla. Mix thoroughly. Spread cherries over chilled cheesecake just before serving.
1 comment
This is very easy! Anyone can make this at home.