Ingredients:
· Crust:
o 2 Cups gluten free graham cracker crumbs
o 6 tablespoons butter- melted
· Cinnamon Crumble:
o 1 cup brown sugar- lightly packed
o 1 Tablespoon ground cinnamon
o 6 Tablespoons all-purpose gluten free flour
o 6 Tablespoons butter- melted
· Cheesecake filling:
o 4 packages cream cheese- softened
o ¾ cup granulated sugar
o 3 Tablespoons flour
o 2 teaspoon vanilla extract
o ¾ cup heavy whipping cream
o 3 eggs
· Topping:
o 2 Tablespoons butter- softened
o 2oz cream cheese- softened
o ½ teaspoon vanilla extract
o 1 ½ cups powdered sugar
Instructions:
Crust:
· Preheat your oven to 350 degrees and prepare a 9” springform pan, spray with non-stick spray and set aside.
· Prepare the crust by adding about 2 packages of gluten free graham crackers to a food processor and pulse until you get about 2 cups of crumbs. Add in melted butter and pulse until well combined. Pour the crumbs into the prepared pan and gently press using the back of a spoon to form the crust. Be sure to bring the crumbs about 1” up the sides. Bake for 10 minutes or until golden brown. Remove and allow to cool on a wire rack.
Crumble:
· In a small bowl, combine all ingredients and mix with a fork until the ingredients come together and you have a wet sand-like texture. Set aside.
Filling:
· To prepare the cheesecake filling, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
· With the mixer on low speed, slowly add the sugar and gluten free flour. Once the sugar is combined, increase to medium speed, and mix for an additional 1-2 minutes.
· Add the vanilla extract and mix until just combined.
· Slowly pour in heavy whipping cream and mix on low speed until combined.
· With the mixer to low speed add the eggs one at a time until fully incorporated. Be careful not to overmix after adding the eggs!
· Pour 1/3 of the batter into the prepared pan and top with 1/3 of the cinnamon crumble. Gently press the crumble into the filling. Top with half of the remaining cheesecake batter and smooth. Continue with another layer, ending with cinnamon crumble on top.
· Bake at 350 for 15 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 50-55 minutes until the center slightly jiggles and edges are set. (You are looking for a Jell-o consistency, not a runny/watery consistency. If the center still looks too watery, bake for an additional 5-10 minutes checking often. However, the cheesecake will set up more while cooling, so keep that in mind.)
· Turn off the oven and slightly crack the oven door to allow the cheesecake to cool for 15-20 minutes before removing.
· Allow cooling on a wire rack until completely cooled and place in the refrigerator for at least 6 hours but overnight is recommended.
Topping:
· Using a hand mixer, cream the butter and cream cheese on high speed for 1-2 minutes until smooth. Add the powdered sugar and mix slowly until combined. Slowly pour in the vanilla and mix until just combined.
· Add the frosting into a piping bag with a small round tip or into a Ziplock bag with a corner cut-off and drizzle the frosting over the top of the cheesecake.
Serve and enjoy!
