Wednesday, December 22, 2010

Gluten Free Cheesecake Cups

I didn't want to leave Randy out of the cooking frenzy. The man LOVES cheesecake. I didn't want a huge pan of it. So I made little cupcake cheesecakes. They are good. I mean really really good. I use Kinnikinnick gluten free graham cracker crumbs and you can't even tell the difference. Cheesecake is naturally gluten free anyway.

Gluten Free Cheesecake Cups
Half a bag of gluten free graham cracker crumbs (I use Kinnikinnick)
1 8oz package cream cheese, at room temperature
1/4 cup granulated sugar
1 egg
1/2 teaspoon vanilla

Here is a picture of the graham crumbs I use.

1. Preheat oven to 375 degrees. Line a muffin pan with paper liners. Place gluten free graham crumbs in the bottom of each muffin liner, top with 1 tsp butter and pinch of sugar. Set aside.

2. Cream together the cream cheese and sugar with a mixer until light and fluffy, and thoroughly combined. Add the egg, beating until well combined. Mix in the vanilla.

3. Divide the batter evenly among each cup on top of crumbs. Bake for about 20 minutes, or until the edges and top are set.

4. Cool completely and then chill for at least a couple of hours. Refrigerate until ready to serve.

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