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    Scott Adams

    Pineapple Cheesecake (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Linda Sowry.

    Ingredients:
    Mazola no stick cooking spray
    2 packages (8 oz each) reduced calorie cream cheese, softened
    1 cup sugar
    ½ cup milk
    3 eggs
    ¼ cup Argo or Kingsfords corn starch
    2 teaspoons vanilla extract
    1 can (8 oz) crushed pineapple in juice, drained, juice reserved
    Cinnamon



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    Spray 9-inch square baking dish with cooking spray. In blender combine cream cheese, sugar, milk, eggs, corn starch, vanilla and reserved pineapple juice. Blend 1 minute or until smooth, scraping down sides once. Pour into prepared baking dish. Spoon pineapple evenly over top (pineapple sinks into batter). Sprinkle with cinnamon. Bake in 300F oven 50-60 minutes or until set. Cool on wire rack 1 hour. Refrigerate. Makes 12 servings.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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