Ingredients
• ½ to 1 box of gluten free gingerbread cookies, crushed
• 4 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup gluten free almond flour
• 1 large can of sliced peaches
• ½ cup white sugar
• ¼ teaspoon almond extract
• 1 tablespoon butter
How To Make: Gluten Free NY style cheesecake with peaches
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix cookie crumbs with melted butter. Press onto bottom of springform pan.
3.
In a large bowl, mix cream cheese with sugar until smooth. Blend in
milk, and then mix in the eggs one at a time, mixing just enough to
incorporate. Mix in sour cream, vanilla and flour until smooth. Pour
filling into prepared crust.
4.
Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool
in oven with the door closed for 5 to 6 hours; this prevents cracking.
Chill in refrigerator until serving.
Topping:
Over
medium heat melt butter in large pan, add peaches, stirring until warm.
Add sugar, bringing to a boil. Remove from heat, add extract. Serve
warm over cheese cake or cool in refrigerator and serve cold. It taste
good both ways.
