Who doesn’t love cheesecake?
It’s just so creamy and delicious.
In fact, I like it so much that it was the first dessert I made when I went gluten-free. I thought it would be a good starter recipe, because not all cheesecakes call for flour.
I did some research and found Kraft’s PHILADELPHIA Classic Cheesecake recipe.
This is a real conversation I had with my husband (boyfriend at the time) after I made that first gluten-free cheesecake in 2012. I’m embarrassed that I was that excited about it.
Anyway, I’ve been wanting to make a cheesecake recently, so when I received several boxes of Lucy’s cookies in the mail, I knew exactly what I wanted to do with the cinnamon cookies.
(I ate the chocolate chip box separately, which I really enjoyed. They were crunchy and sweet, which reminded me a lot of Famous Amos cookies. I used to love those, and these make a great replacement.)
- 1 box of Lucy’s cinnamon cookies (or 1 1/2 cups gluten-free graham cracker crumbs)
- 3 tablespoon sugar
- 1/3 cup butter or margarine, melted
- 4 packages (8 oz. each) cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla
- 4 eggs
1. Preheat the oven to 325 degrees.
2. Put Lucy’s cookies into a sandwich bag and smash into crumbs.
3. Mix crumbs, three tablespoons of sugar and butter in the bottom of a 9 inch springform pan.
4. Beat cream cheese, one cup sugar and vanilla until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
5. Bake 55 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate four hours.
6. Serve and enjoy