Adventures in Gluten Free Cooking: Cheesecake Cups

There are only 3 desserts that my hubby can't pass up...

Apple Crisp

Peach Cobbler

and 

Cheesecake.

So, when I decided to make cheesecake cups for the baby shower I hosted the other week, he was very excited (well, to eat the leftovers...It was a girls only shower!) This cheesecake recipe came to me from my wonderful sister-in-law who made me a book of "family recipes". It is meant for a regular sized cheesecake, but for ease of serving at the shower, I decided to experiment making cheesecake cups in my muffin pan. 

Here is what you will need:

Crust	Middle layer	Topping
2 c. GF graham crackers	24 oz. cream cheese	1 pint sour cream
1 Tbsp. brown sugar	4 eggs	3/4 c. white sugar
1/2 c. melted butter	1 c. white sugar
	1 Tbsp. vanilla

By the way,  I just learned how to make a table using THIS super easy to follow tutorial from Pam at Threading My Way.


1) Start by mixing all the Middle layer ingredients on medium speed for 25 minutes. Yes, you did read that right. Just put all 4 ingredients in your mixer bowl, turn it on, set a timer, and walk away. 25 minutes. Trust me, it's worth it!
2) When it is getting to the end of the 25 minutes, crush up the graham crackers (you could substitute regular graham crackers, or even gingersnaps for the GF grahams) and mix  the crumbs with brown sugar and melted butter to make the Crust. Press a spoon full of crust mixture into the bottom of each lined muffin cup (or the bottom of your spring form pan if you are making one big cheesecake) ***Important note, make sure you use muffin cup liners for these!! I used the foil liners because I think they are easier to peel off.

3) Heat oven to 325 degrees.
4) When the Middle layer is done mixing, top the layer of crust with a large spoonful of Middle layer. The muffin cup should be about 3/4 full. I was able to fill 24 muffin cups with this recipe.

5)Bake for 25-35 minutes until the middle of the muffin does not wiggle when you bump the pan. **If you are making 1 large cheesecake bake at 325 for 60 minutes. 
6) Remove muffin pan from the oven and let cool for 20 minutes. **If you are making 1 large cheesecake let cool for 35 minutes
7) While the cheesecakes are cooling mix Topping ingredients in mixer for 10 minutes. Once the cheesecake has cooled for the size appropriate time, add a layer of topping to the cheesecake. 
8) Return cheesecakes to the 325 degree oven for 8 minutes (**12 minutes for full size cheesecake)
9) Remove cheesecakes from the oven and let cool about 30 minutes. These little treats need to be refrigerated for 12 hours (24 hours for a full size cheesecake) before you can enjoy them, so it is something you can get ready the day before your party and pull of the refrigerator at the last minute. 

We like this recipe just plane, but you can add fruit on the top before serving, or even caramel sauce.

What is your favorite flavor of cheesecake?