Gluten Free Snickerdoodle Cheesecake

Recipe courtesy of Just As Tasty
20 minutes
45 minutes
4 servings
For the topping:
  1. Preheat oven to 300°F. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth and creamy.
  2. Add the sweetened condensed milk, sour cream, vanilla extract, and cinnamon and beat until combined, stopping to scrape the sides of the bowl as necessary.
  3. Pour the filling into the MI-DEL® crust. Bake for 45 minutes, until filling is firm and golden in color. Cool cheesecake completely, then chill in the refrigerator for at least 6 hours.
  4. To make the topping, mix the sugar and cinnamon together in a small bowl. Sprinkle on top of the cheesecake right before serving.

Included Products

Graham Style Pie Crust