The cheesecake recipe I'm sharing with you today was a HUGE hit at a recent volleyball practice and I received many requests for the recipe. Thanks for your patience ladies! ;)
Anyway, this cheesecake recipe is so easy. And totally worth breaking your diet to have a "small" piece!
Like I've said many times before, I like to keep things simple and easy and that is exactly what this recipe is! Ready for it? Here it is!!
Actually, I forgot to tell you a few things... This recipe will make either 2 9 inch cheesecakes, or 1 9x13 cheesecake. So, if you make 2 9 inch cheesecakes, then divided the crust evenly amongst the 2 pans and you will do the same with the filling. Also, make the crust first, so it can cool while you are mixing the cheesecake.
Gluten Free Cheesecake with Pecan Crust
(Start with the crust first)
2 1/2 cups ground pecans
1/4 tsp cinnamon
1/3 cup sugar
4 tbsp melted butter
Press into bottom of pan(s).
Bake @ 350' for 10 minutes.
Now onto the cheesecake filling!!
4 8oz packages of cream cheese, softened
1 cup sugar
1 tsp vanilla
1. Beat cream cheese, sugar and vanilla.
2. Add eggs one at a time.
**mix thoroughly until smooth, but do not mix at a high speed. if you do, too much air will get incorporated into the cheesecake and cause it to crack when baking.
3. Pour over crust.
Bake 9x13 cheesecake @ 325' for 45 minutes or until center is set.
Bake 2 9 inch cheesecakes @ 325' for 35 minutes or until center is set.
Once cheesecake is done, open oven door and shut off oven. Let cheesecake sit for 5 minutes.
This will prevent cracks.
If you do get a crack in your cheesecake and want to cover it up, fruit toppings, cool whip or chocolate will work perfectly and taste great!!
Allow your cheesecake to cool on the counter for about an hour and then chill in refrigerator.
So, are ya gonna make one?!
If you do, let me know how it went!
What toppings do you like on your cheesecake?
I'm a plain jane kinda gal! That was even my dinner time nickname growing up! I like my food simple!