Gluten free cheesecake using the Philadelphia cream cheese recipe and substituting cinnamon Chex for the graham crackers. It turned out AMAZING and was super easy.

Crust ingredients- 1 1/2 c. Ground Cinnamon Chex (I used my food processor to make it fine), 3 Tbsp white sugar, 1/3 c. Melted butter or margarine,

Filling ingredients- 4 8oz pkgs cream cheese, softened, 1 c. white sugar, 1 tsp vanilla, 4 lg eggs,

Crust- Mix cereal, sugar and butter. Press into bottom and partially up the sides of a 9 inch springform pan.

Filling- Beat cream cheese, sugar and vanilla until blended. Add eggs one at a time and mix at low speed until just blended. Pour over crust.

Bake- 55 mins at 325 F or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours before cutting.

Thanks to the Courtesy of :

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