So this cheesecake is the result of my need for cheesecake and my random trying of various recipes I have found on-line. It combines two different recipes all while making it my own. Things to note: read the ingredients on all of your items to make sure there is no gluten in them and if at first you don't succeed, you still have a decent enough cheesecake so enjoy. :)
Preheat oven to 325. You'll need a 10-inch springform pan.
1 box Betty Crocker Gluten-free Yellow Cake Mix
1/2 cup butter softened
1 teaspoon vanilla
1 teaspoon cinnamon (I love cinnamon so I try it in everything, so it makes more like a Snickerdoodle crust)
Mix everything in a bowl until a soft dough forms. mold into your 10-inch springform pan. Go up about an inch or go all the way up and have an extra bit of cookie crust. Now time to make filling.
3 packages of 8oz cream cheese, softened
1 & 1/4 cups sugar (regular stuff)
2 teaspoons vanilla
Beat cream cheese and sugar together on slow until blended. Beat in vanilla and eggs one at a time. Pour into crust. Bake for about 65 - 75 mins until puffy and light golden brown. Let cool and enjoy!
I think the hardest part is the crust. The dough doesn't always want to stick to the pan or will try to fall apart. It's gluten-free so keep in mind it's not exactly like 'regular' cookie dough. Play with the recipe. Add chocolate, avoid the cinnamon, but most importantly enjoy. I've made this three times and each time it goes faster than the first.