Grandma Eddey’s Cheesecake Gone Gluten Free

Grandma Eddey’s Cheesecake Gone Gluten Free has to be one of my all-time favorite recipes.  Why are Grandma’s recipes always the best?  They put their love in it and that is why it tastes so good!  This cheesecake reminds me of the sweet times with my Grandmother.  My mother also made this special cheesecake often as well, so it has double good memories.

I promise you are going to love it too even if you don’t have the Grandma memories to go with it.  Why?  It is so creamy and moist!  Making this cheesecake gluten-free has only enhanced the taste if you ask me.

Grandma Eddey’s Cheesecake Gone Gluten Free

Serves 10

Ingredients

1 lb. cream cheese (2-8 ounce packages) room temperature

1-pint sour cream

1 cup sugar or maple sugar

3 eggs

1 tsp. gluten-free vanilla extract

1 cup gluten-free graham cracker crumbs or these grain-free cookies

1/4 cup melted grass-fed butter or ghee

DIRECTIONS 

1. Preheat the oven to 350 degrees.
2. Combine the graham cracker crumbs and the melted butter in a medium bowl.  Once the butter and graham cracker crumbs are moist.  Press the mixture into the bottom of a parchment-lined springform pan.  Press the mixture flat to make the bottom layer of the cheesecake.
3. In a separate mixing bowl, combine the first five ingredients and mix on low speed until all the ingredients are incorporated into a thick batter.   Pour the batter into the springform pan on top of the graham cracker layer.
4. Bake for 1/2 hour in a preheated oven, then turn the oven off and leave the cheesecake in the oven for another hour.
5. Remove and chill.

ENJOY! 

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Blessings,

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