There’s a little bit of a story behind this cheesecake, but I’ll spare you the details of trying to find a gluten-free meal in Chicago last weekend on our anniversary getaway and just tell you that Cheesecake Factory did NOT have a GF cheesecake. So, this was made upon our return home, and was super yummy, AND much less than the $7 a piece they were charging.
ghiradelli chocolate cheesecake
18 crushed oreos (about 1 1/2 cups) (OR cocoa pebbles because they are gluten-free. I used 1 cup crushed cocoa pebbles and 6 GF oreos. Next time I’d like to try a mixture of nuts and cocoa pebbles)
2 T. melted butter (I used 4 T.)
4 pkg. softened cream cheese (I used 2 regular and 2 neufchatel cheese)
1 c. sugar
2 T. flour (I used GF rice flour blend)
1 t. vanilla
8 oz. semi-sweet chocolate chips, melted and cooled slightly (it’s worth the extra $1 to buy ghiradelli)
HEAT oven to 325. Mix cookie crumbs and butter. Press into 9 inch springform pan. Bake 10 min. BEAT cream cheese, sugar, flour, vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. BAKE 55 min. to 1 hr. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. **Refrigerate atleast 4 hours.
**I would refrigerate atleast overnight, and I think it tasted even better the next day after that.**
source: adapted from the Philadelphia brand cream cheese recipe
This morning as I left for Zumba, I noticed the many tracks in our driveway, revealing how full our weekend was. And I was overcome with gratitude for the people in our lives. The refreshment I feel this morning comes from the fullness that those relationships bring, and from seeing God’s hand in crossing our paths.