Chocolate Cheesecake Crumble

This is an extremely rich tasting cheesecake. Not only is this recipe easy to make it's also extremely versatile. If you don’t want a crust then don’t cook the crust and only prepare the filling. If you don’t want to make your own piecrust and do not follow a GF diet, you can substitute with a store bought crust.

Gluten Free Chocolate Cheesecake Crumble

Chocolate Crumble Crust
1 cup of finely ground corn Chex  (substitute Graham cracker if not on a GF diet)
½ cup finely ground semi-sweet chocolate morsels
1/3 c solid butter

1.     Lightly butter the bottom of a 9 inch round nonstick baking pan.

2.     Mix Chex and chocolate together in a bowl. Combine 1/3 solid butter until well blended.

3.     Press mixture into the bottom of the pan. Try to make as even as possible but do not “over” press as this will remove the moisture from the mixture that we want to retain.

4.     Cover with csaran wrap and place in the freezer for at least 2 hours. We want to make sure all of the ingredients freeze together to create a consistent tempature for baking.

Gluten Free Chex and Semi-Sweet Chocolate Crust

Chocolate Cheesecake Crumble (filling and assembly)
2 8 oz packages of Cream Cheese
1/3 c sugar
2 eggs
½ tsp vanilla extract

1.     Preheat the oven to 350 degrees. Once ready, place your frozen crust in the over for 7-12 mins. Remove crust from oven.

2.     In a large mixing bowl combine the cream and sugar. Mix thoroughly adding in one egg at a time. Add the vanilla after eggs are mixed and make sure the entire mix is even consistency.

Uncooked Cheesecake Filling

3.     Pour filling into the crust you removed from the oven. (if timed correctly) you should be finishing your filling just as the crust is finished preheating.

4.     Bake the cheesecake for 40 mins. You will know the cheesecake is done when the top has a light brown crisp all over.

5.     Serves 8-12. Enjoy!

Fresh out of the oven and perfectly baked on top.