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Gluten-Free & Wheat-Free
Chocolate Cheesecake with Cinnamon Crust Recipe

GF Recipe Summary

Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 46-47)

Gluten-Free Chocolate Cheesecake with Cinnamon Crust: This simply irresistible cheesecake, with its potent accents of cinnamon and almond, makes for a flavorful dessert that is complex and stimulating!

Cream Cheese Chocolate Cheesecake with Honey & Cinnamon Crust

Gluten-Free Recipe Card and Pictures

3 Tablespoons Melted Butter
¼ Cup Brown Sugar
2 Tablespoons Honey
1 Tablespoon Cinnamon
¼ Cup White Rice Flour
1½ Cups Almond Meal

1 Cup Cottage Cheese
16 Ounces (2 packages) Cream Cheese
¼ Cup Sour Cream
½ Cup Honey
1 Tablespoon Vanilla
¼ Cup Cocoa
¼ Cup Cornstarch
3 Eggs
½ Cup Semisweet Chocolate Chips

1. Melt butter. Add brown sugar and honey to melted butter and mix.
2. Add remaining ingredients and mix.
3. Line bottom of 9" springform pan with parchment paper; grease pan.
4. Into bottom of springform pan, gently press crust mixture into place (crust will just be on the bottom of pan, not sides).
5. Bake crust at 300° for 20 minutes. While crust is baking, prepare cream cheese filling.

1. In blender, blend cottage cheese until smooth.
2. Add cream cheese and sour cream; blend.
3. Add honey, vanilla, cocoa, cornstarch and eggs; blend.

1. Once crust has finished baking, remove from oven and cover with cream cheese mixture.
2. Sprinkle chocolate chips over cream cheese mixture and bake at 300° for 45 minutes or until center is almost set.
3. Allow to cool to room temperature.
4. Refrigerate overnight (leave in springform pan until ready to serve).

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