Ingredients: |
Ingredients: Crumb Crust:
1 cup gluten-free graham cracker crumbs (Kinnikinnik® makes the crumbs, or you can purchase gluten-free graham crackers or chocolate crumbs and make your own crumbs in a blender or food processor)
2 T. sugar
¼ cup margarine or butter, melted
Note For Passover: crumble 1 canister of chocolate macaroons in blender or food processor. Combine 2 cups of crumbs with 3 T. melted butter or margarine. Press into pie pan.
Filling:
12 oz. cream cheese, softened
¾ cup sugar
2 eggs
1 tsp. vanilla extract
1 square unsweetened baking chocolate, melted
Topping (Optional):
1 cup sour cream
3 T. sugar
1 tsp. vanilla extract
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Directions: |
Directions:Preheat oven to 350⁰. Make crumb crust by combining cracker/cookie crumbs, sugar and melted margarine/butter. Mix well with fork. Press into bottom and sides of a 9-inch pie pan. Refrigerate until ready to use.
Make filling by combining cream cheese, sugar, eggs and vanilla. Beat with electric mixer/beater until mixture is smooth. Place one cup of filling in a separate bowl. Add chocolate to remaining filling and mix until well blended. Put half of plain cheese filling into pie crust. Spread evenly. Drizzle with half of chocolate filling. Add remaining plain filling. Drizzle with remaining chocolate filling. Bake pie 35 minutes, if making the topping. Bake 40 minutes if not making the topping.
IF MAKING TOPPING: combine sour cream, sugar and vanilla. After pie has cooked for 35 minutes, spread topping onto pie. Bake 10 minutes longer. Refrigerate until serving. Tastes best of refrigerated overnight before serving. |
This recipe for Cheesecake – Marble (GF) is from