You Got This!
This decadent and creamy cheesecake is rich with sweet vanilla flavor. Great desert for Gluten and dairy allergies.
Ingredients
Equipment
Mixing Bowl
Blender
Mixer
9" springform round pan
Gluten Free Crust
2 3/4 cups Gluten Free graham crackers
10 tbsp Dairy Free butter, melted
1/2 tsp cinnamon
Cheesecake Filling
16 oz Dairy Free cream cheese, room temperature see note
12 oz Dairy Free sour cream see note
1 egg
2 egg yolks
1 1/4 cup sugar
3 tbsp vanilla extract the higher quality, the more intense the flavor
1 1/2 tbsp vanilla paste
Preparation
Gluten Free Crust
Add the graham crackers to a blender and pulse until they form a sandy texture with fine crumbs.
Pour the crumbs into a bowl with the melted butter and the cinnamon. Mix until fully combined.
Spray a 9"springform pan with non stick baking spray. Pres the crumbs into the bottom of the pan and up onto the sides. You can use the bottom of a measuring cup to help make them even and firmly compacted.
Place in the fridge until you are ready for the filling.
Cheesecake Filling
Preheat oven to 325 degrees. In a mixing bowl add the sugar, eggs, and vanilla bean paste. Mix on high for 5 minutes. The mixture should be light and fluffy and the sugar mostly dissolved.
Add the room temperature cream cheese and mix for 3 minutes. It should be fully incorporated and smooth.
Add the remaining ingredients and mix for 3 more minutes. The mixture will be thick and creamy.
Slowly pour into the prepared springform pan. Place it on the center rack in the center of the oven.
Bake for 45-60 minutes depending upon your oven. Do not open the oven door during this time.
Remove and allow to sit out for 1 hour, cooling off and coming to room temperature.
Refrigerate for 4 hours. Slice and enjoy!