Dairy free, Gluten free Cheesecake Pie
Preheat oven to 350
Crust:
1 1/3 cups finely crushed gluten-free/dairy free crisp cookies
1/4 teaspoon cinnamon
1/4 cup vegan butter, softened
Filling:
1 (8oz)package dairy free cram cheese, at room temperature
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond or lemon flavoring, (I used lemon)
1/2 cup sugar
1) Lightly spray a 9-inch pie plate with nonstick spray
2) Put the cookie crumbs, cinnamon, and butter in a medium bowl. With a fork, mix the ingredients well. Press mixture onto the bottom and sides of the pie plate. Set crust aside.
3) Put the cream cheese, eggs, vanilla, flavoring, and sugar into a blender. Puree for 20 seconds. Remove lid and scrape down sides of blender. Cover and blend for another 20 seconds or until smooth.
4) Pour the cream cheese filling into pie crust. Bake for 25 minutes or until center is just set. (I baked mine an extra 10 minutes) Do not refrigerate the cheesecake until it has cooled completely.
Preheat oven to 350
Crust:
1 1/3 cups finely crushed gluten-free/dairy free crisp cookies
1/4 teaspoon cinnamon
1/4 cup vegan butter, softened
Filling:
1 (8oz)package dairy free cram cheese, at room temperature
2 eggs
1 teaspoon vanilla
1/2 teaspoon almond or lemon flavoring, (I used lemon)
1/2 cup sugar
1) Lightly spray a 9-inch pie plate with nonstick spray
2) Put the cookie crumbs, cinnamon, and butter in a medium bowl. With a fork, mix the ingredients well. Press mixture onto the bottom and sides of the pie plate. Set crust aside.
3) Put the cream cheese, eggs, vanilla, flavoring, and sugar into a blender. Puree for 20 seconds. Remove lid and scrape down sides of blender. Cover and blend for another 20 seconds or until smooth.
4) Pour the cream cheese filling into pie crust. Bake for 25 minutes or until center is just set. (I baked mine an extra 10 minutes) Do not refrigerate the cheesecake until it has cooled completely.
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