GLUTEN FREE CHEESECAKE CRUST

GLUTEN FREE CHEESECAKE CRUST image

Yield 10 slices

Number Of Ingredients 15

Crust:
1 1/2 cups quick oats, uncooked
1/2 cup finely chopped walnuts or pecans
1/2 cup packed brown sugar
1/3 cup butter, melted
Filling:
Two 8 ounce packages cream cheese, softened
1/2 cup sugar
1 Tablespoon lemon juice
3 eggs (recipe does not specify size, I use large)
1 cup sour cream
Topping:
1 cup sour cream
2 Tablespoons sugar
2 teaspoons vanilla

Steps:

For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool. For filling: combine cream cheese, sugar, lemon juice, mixing at medium speed with electic mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into prepared crust. Bake in 350 degree oven for about 50 minutes. For topping: combine all ingreidents; mix well Spread over baked cheesecake. Continue baking at 350 for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill before serving.