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Classic gluten free cheesecake made with Montana Gluten Free Dessert Crust Mix
Yields1 Serving
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins
Crust:
 ½ cup Melted Butter
Filling:
 32 oz Softened cream cheese (4 8oz bars)
 1 ¼ cups Sugar
 ½ cup sour cream
 2 tsp vanilla extract
 5 large eggs
1

Preheat oven to 350 degrees. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2

Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

3

In a medium bowl gently combine Gluten-Free Dessert Bar Mix and melted butter.

4

Press mixture evenly into ungreased springform pan. You want about to create a rim that is about an inch high. Bake for 15 minutes.

5

Use an electric mixer to mix cream cheese, sugar, sour cream, and vanilla. Blend until smooth and creamy. Scrape down sides of the bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

6

Carefully place the cheesecake into a preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

7

Cover and refrigerate at least 4 hours.

Category

Ingredients

Crust:
 ½ cup Melted Butter
Filling:
 32 oz Softened cream cheese (4 8oz bars)
 1 ¼ cups Sugar
 ½ cup sour cream
 2 tsp vanilla extract
 5 large eggs

Directions

1

Preheat oven to 350 degrees. Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

2

Assemble a 9-inch nonstick springform pan, with the raised side of the bottom part facing up.

3

In a medium bowl gently combine Gluten-Free Dessert Bar Mix and melted butter.

4

Press mixture evenly into ungreased springform pan. You want about to create a rim that is about an inch high. Bake for 15 minutes.

5

Use an electric mixer to mix cream cheese, sugar, sour cream, and vanilla. Blend until smooth and creamy. Scrape down sides of the bowl. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated.

6

Carefully place the cheesecake into a preheated water bath. Bake for 12 minutes; turn oven to 350°F and bake until top of cheesecake turns golden, 50 to 60 minutes. Remove cake to a wire rack to cool.

7

Cover and refrigerate at least 4 hours.

Notes

Classic Gluten Free Cheesecake Recipe