As promised...oh Yum!!!
This was the first cheesecake recipe I ever made, many years ago.. pre marriage, pre-children, pre-having any clue about the gfcf diet. And I have been dying to make this gfcf style. So finally this weekend, the stars aligned, and here is the end result. The kids loved it (of course, it has CHOCOLATE!), and my coworker who is on the diet also gave it a thumbs up.
A few notes on this recipe:
- It always cracked me up that the original recipe called for "teddy bear-shaped chocolate graham cracker cookies, crushed[emphasis added]." Ok, so if you crush them, does it matter what they look like to begin with??? By the way, my friend Childlife's gfcf graham cracker recipe worked just fine as the crust, even if they weren't chocolate and shaped like teddy bears.
- The cherry pie filling came from Wal-mart, which has GLUTEN FREE stamped in big letters on the can. I give them credit - to me they seem to label things gluten free better than most.
- For a softer texture, only cook for 1 hr. 20 min. instead of the 1 hr. 40 minutes I did.
All I can say is that this is well worth it. Enjoy.
3/4 cup crushed gfcf graham crackers
24 oz gfcf cream cheese (equals 3 tubs of Tofutti Better Than Cream Cheese)
1 1/2 cups sugar
3 large eggs
1 cup (6 ounces) of gfcf semisweet chocolate chip morsels, melted
1/4 cup unsweetened cocoa
1 1/2 tsp. gf vanilla
1/2 cup cf sour cream (again, Tofutti to the rescue!)
1 can gfcf cherry pie filling
Preheat oven to 300.
Coat a 9-inch springform pan with gfcf cooking spray and spread the cookie crumbs on the bottom of the pan.
Beat cream cheese until fluffy.
Gradually add i n sugar, mixing well.
Gradually add in egg, mixing well.
Add in melted chocolate, cocoa, and vanilla, mixing until blended.
Stir in sour cream.
Pour mixture into prepared pan and bake at 300 for 1 hour and 40 minutes.
Remove from oven and run a knife around the edge of the pan to loosen sides. After cooling completely, cover and chill at least 8 hours.
Remove sides of pan and top with cherry pie filling.