I made a gluten free version of this recipe using Udis Gingerbread cookies, crumbed - rather than the graham crackers. I also used a GF all purpouse flour. I pressed the cookie crumbles and butter mixture into cupcake tins and poured the mixture right on top. There weren't enough cookie crumbles for all the tins, so i poured some cheesecakes without a crust. I baked each batch for about 17 minutes at 350 degrees, just until i saw the first signs of cracking - then i removed them from the oven and allowed them to cool. They turned out perfect - these are amazing! Great recipe! Both the ones with the crust and no crust turned out great. I topped them each differently with pie filling, melted chocolate, carmel, peanut butter and chocolate, and cherries. Definitley a keeper!
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I made a gluten free version of this recipe using Udis Gingerbread cookies, crumbed - rather...