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gluten-free Cheescake Recipe Needed

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Does anyone have a PLAIN Cheesecake Recipe they could share :huh: ? I miss just plain cheesecake.

Hugs Bridge

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Guest nini

2 packages cream cheese - 8oz. each -- softened

1/2 cup sugar

1/2 teaspoon gluten-free vanilla extract

2 large eggs

chocolate chip cookie (gluten-free) pie crust, 9 inch (one box of Enjoy Life Foods chocolate chip cookies, crumbled and pressed into the bottom of a buttered 9 inch pie pan)

Beat cream cheese, sugar and vanilla at medium speed until well-blended. Blend

in 2 eggs. pour batter into chocolate chip cookie pie

crust. Bake at 350 F for 40 minutes, or until center is almost set. Cool.

For best results refrigerate for 3 hours.

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well, this is a slight variation, but here's one below. i'm sure someone will have a recipe for ya. any easy quick fix is to omit the crust, go more 'low carb' style...

Cheesecake Cupcakes

INGREDIENTS:

3 (8 ounce) packages cream

cheese

1 cup white sugar

5 eggs 1 teaspoon vanilla extract

8 ounces sour cream

1 cup white sugar

1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Line cupcake pans with paper cupcake liners.

2. In a medium bowl, cream together the cream cheese and 1 cup of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into cupcake pans to fill about 2/3 to 3/4 full.

3. Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.

4. To make the sour cream topping, whisk together the sour cream, 1 cup sugar, and vanilla until smooth. Spoon into the well on the top of each cupcake.

5. Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake pans on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favorite pie filling on top.

http://www.ochef.com/319.htm

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okay, so this one isn't plain, but just got it in the celiac newsletter and thought i'd post in case someone flocked to the cheesecake thread and might like it :)

Pumpkin Cheesecake with Butter Pecan Crust (Gluten-Free)

Copyright © 1995-2004

Scott Adams.

This recipe comes to us from Carolyn Mann.

Preheat oven to 350F.

Crust Ingredients:

1 ¼ cup finely crushed gluten-free graham crackers

½ cup finely chopped pecans

2 tablespoons melted butter

Crust Directions:

Combine gluten-free graham cracker crumbs, pecans and butter in a bowl and mix well. Firmly press mixture into the bottom of a 9 inch spring form pan that has been sprayed with nonstick cooking spray. Place crust in freezer while preparing the filling

Filling Ingredients:

2/3 cup non-fat plain yogurt

2 (8 oz) pkgs light cream cheese softened

1 ¾ cups canned pumpkin

2 eggs

½ cup sugar

½ cup brown sugar

1 ½ cups nonfat evaporated milk

2 teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon ground ginger

1/8 teaspoon salt

1 teaspoon vanilla

Filling Directions:

In a medium bowl, beat yogurt and cream cheese until creamy. In a separate bowl, combine remaining filling ingredients and beat until creamy. Stir into cream cheese mixture and beat until well mixed and creamy. Pour filling into crust and bake for 2 hours, or until middle slightly jiggles when tapped.

Cool on rack, and then cool in refrigerator at least 4 hours before serving. Garnish with whipped topping and a sprinkle of cinnamon (optional).

Makes 16 servings.

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Does anyone have a PLAIN Cheesecake Recipe they could share :huh: ? I miss just plain cheesecake.

Hugs Bridge

Thank You SO MUCH!!! I LOVE CHEESECAKE. BIG HUGS!!!

WORDS CAN NOT EXPRESS HOW HAPPY I AM

BRIDGE ;)

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