In the week leading up to my trip to visit my mother in Arizona she text me to ask if I liked cheesecake. My first thought was, do you not know me!? But I replied with a simple Um, Yes…as long as it’s Gluten Free.
In all my cheesecake eating years, and there are many, I never knew that crust aside cheesecake is not inherently gluten-free. But how I’ve manaed to make it this long never making one myself beats me. Oh and um, I still haven’t. (I did mention my mom made this, right?)
Until this trip I never knew that crust aside cheesecake is not inherrentily gluten-free. Apparently it has flour to help it thicken. This explains the recent stomach aches after eating Juniors mini-cheesecakes. Doh!
Stupid glutenous flour.
So, take away flour, and add in an Instant Pot and some Cinnamon Chex and this cheesecake was a bit of a culinary experiment. But oh what a successful one. Being the impatient people we are, we did not let the cheesecake cool over night in the fridge like you are apparently supposed to do. Sorry, Not Sorry.
Still a bit warm and not completely set it was delicious. Though the crust was a bit chewy. It was even better the next day, after it had properly cooled and the crust was able to harden. I loved loved loved the flavor of the Cinnamon Chex crust, it put a great spin on the typically crust.
My step-dad didn’t think it was so great but then again my step-dad can eat classic a graham cracker crust, so he can shove it. (If you’re reading this Greg, I mean…. love you!)
We had to do a little altering of cook time to account for the lack of flour. I also had to convert this recipe from an Instant Pot to a conventional oven. And no admittedly I haven’t made the converted recipe yet. What! I don’t own a spring-form pan, geez! But I do have one on my Amazon wish list so it’s only a matter of time.
If you try this recipe out before I get a spring-form pan, which is highly likely, please let me know how you like it!
- 2 1/2 cups of Cinnamon Chex
- 3 teaspoons sugar
- 4 tablespoons butter, melted
- 24 oz Cream Cheese, room temperature
- 1 cup sugar
- 1 tsp vanilla extract
- 4 eggs, room temperature
- 2 egg yolks, room temperature
- 1/2 cup heavy whipping cream
- 1 cup sour cream
- 3 teaspoons sugar
- Heat oven to 350 degrees, place pan of water on lowest rack to help prevent cheesecake from cracking during baking.
- Crush Chex with rolling pin or in a food processor, mix in sugar
- Melt butter and add to chex mixture, stir well until combined
- Pour mixture into greased spring-form pan and press mixture firmly into the bottom of the pan and one inch up along the sides
- Bake crust for 7-9 minutes, then let cool completely
- Blend together cream cheese, sugar and vanilla extract
- Add eggs and yolk, one at a time, mixing until just combined. Do not over mix eggs
- Hand blend in cream
- Pour filling into pan on top of crust
- Bake 50-55 minutes, Let cool.
- Top with Sour Cream Top Layer, cool in fridge 4 hours to overnight before eating.