My Favorite Gluten Free Strawberry Cheesecake

  This is my go to recipe for cheesecake.  I've been making it for over 25 years; it's another one of those classic recipes from my Heritage School Cookbook (Made by the 5th-6th grade mom's from a school I worked at years ago). 

 This crust is automatically gluten free, and the combination of ingredients in the filling and topping just make this cheesecake a winner for all those special family occasions. 

And guess what?  This fabulous tasting cheesecake only uses 1 box instead of 3 boxes of cream cheese! That's the only thing I tweaked on this recipe, and I've been making it that way for years.   I made  this strawberry cheesecake this month to celebrate our anniversary.  One of my grandsons was my little helper as you can see in the pictures below.

My Favorite Gluten Free Strawberry Cheesecake 

1.  Prepare the gluten free oatmeal & walnut crust:
(1)  Melt 1/4 cup of butter in a small saucepan.  Then put the butter into a mixing bowl.
(2)  Add 1/3 cup of brown sugar
(3)  Then add 1 cup of rolled oats
(4)  Chop up 1/4 cup of walnuts and put them in the pan.
(5)  Blend completely and then press it into the bottom and sides of a 9" pie pan. 
6)  Bake at 350 for 10 minutes. 
Note:  If it falls a bit down a bit off the sides, just use a wooden spoon and press it back on the sides of the pan and let it sit a few minutes to set before adding the filling.

2.  Prepare  cheese cake:
(1)  Put 8 oz of room temperature cream cheese into a bowl and beat it with 1/2- 3/4 cup of sugar or to taste. 
(2)  Add 2 eggs and 2 t of vanilla extract and beat until creamy.
(3)  Pour it into the baked crust and bake for 30 minutes at 350.



3.  Meanwhile prepare the topping:
(1)  Put 2 cups of sour cream/yogurt into a small mixing bowl.  I only had 1 cup of sour cream so I used a cup of each.  And actually it comes out tasting great with a little less fat!
(2)  Add 1/4 cup of sugar and 1 t of vanilla.
(3)  Beat until smooth. Pour over the hot filling.
(4)  Bake for another 18-10 minutes at 375.  Watch it carefully so the top doesn't get too dark.

4.  Cool the cheesecake to room temperature  and then refrigerate 6+ hours before serving.    Cut up fresh strawberries and put them on the top or make a strawberry sauce.

Other Gluten Free Baking & Desserts on This Blog:

Breads: 
Gluten free & Low-fat Banana Bread  (From my daughter-in-law's family reunion cookbook)
Celebrate Fall With Gluten Free Pumpkin Bread   (A friend's recipe)
Delicious Gluten Free Zucchini Bread   (From my Heritage School Cookbook)
My Favorite Gluten Free Cranberry Nut Bread    (From my daughter-in-law's family cookbook)

Cakes:
Gluten Free German Apple Cake   (From my grandmother)
You Won't Believe It's Gluten Free Carrot Cake    (From my daughter's husband's grandma)
Judi's Super Moist Gluten Free Chocolate Cake   (From a church friend)
Judi's Gluten Free Orange Chiffon Cake       (From a church friend)
Marilyn's Spectacular Gluten Free Oatmeal Cake    (My mother-in-law's--she's a great cook!)
Delicious Gluten Free Rhubarb Cake     (From my daughter-in-law's family reunion cookbook)
Grandma's Gluten Free Applesauce Cake  (From an Internet search tastes like my grandma's!)
Old Fashioned Gluten Free Banana Cake      (From my grandma)
Rosie's Gluten Free Pineapple Upside Down Cake    (From my daughter-in-law's family)

Cookies:
Gluten Free Cowboy Oatmeal Cookies  (From my Heritage School Cookbook)
Mom's Go To For Gluten Free Peanut Butter Cookies   (From my Heritage School Cookbook)
The Best Gluten Free Recipe for Snickerdoodles  (From my Heritage School Cookbook)
Gluten Free Rocky Road Brownies     (From a church friend)
Mark's Famous Chocolate Chip Cookies - Made Gluten Free!    (From my daughter-in-law's family reunion cookbook)
Judi's Gluten Free Oatmeal Craisin & Coconut Cookies       (From a church friend)

Cornbread & Rolls:
Beth's Amazing Gluten Free Cornbread   (From my Heritage School Cookbook)

Crisps & Pies:
Lena's Rhubarb Crunch (A crisp with a gluten free top and bottom crust!) (My daughter-in-law's mother.  She's an amazing cook, which I think most of us moms become after a few years!)
Delicious Gluten Free Apple Crisp  (From my Heritage School Cookbook)
Ginger's Outrageous Apple Pie  (From a church friend)
The BEST Lemon Meringue Pie with Mrs. Lauralicious Gluten Free Pie Crust  (Internet)

Desserts with Fruit:
Sensational Gluten Free Strawberry Shortcake   (From the back of Costco's organic sugar)

Terrific Gluten Free Strawberry & Peach Trifle  (Modified from an Internet search)
My Favorite Gluten Free Strawberry Cheesecake   (From my Heritage School Cookbook)
Just Like Grandma's (But Only Gluten Free) Blueberry Cobbler (My husband's grandma)

Holiday Cookies & Baking:
Old Fashioned Gluten Free Pumpkin Cookies  (Modified from back of the Libby's can)
Incredible Gluten Free Gingerbread Cookies  (From my Heritage School Cookbook)
My Grandkids Favorite Gluten Free Peppermint Sugar Cookies  (From Syre School Cookbook)
Our Favorite Pumpkin Pie   (Modified from back of Libby's pumpkin can)
Perfect Gluten Free Pumpkin Cheesecake  (From back of cream cheese box)
Gluten Free Polish Fruitcake   (Modified from Internet search)
Old Fashioned Gluten Free Gingerbread Cake  (From my Heritage School Cookbook)

Muffins:

Banana Nutty Muffins   (From my daughter-in-law's family reunion cookbook)
Gluten Free Tremendous Pumpkin Muffins    (From my Heritage School Cookbook)
Bursting with Blueberries Gluten Free Muffins  (From my Heritage School Cookbook)
Toni's Outrageous Gluten Free Corn Muffins  (From back of a Bob's Red Mill package)
Sassy Gluten Free Apple Cinnamon Muffins   (From my Heritage School Cookbook)

 Puddings & Ice Cream:  

Dairy Free Strawberry Coconut Ice Cream (And other ice cream favorites!)  (From searches)

Baked Coconut Pudding  (Something I worked out from my Aunt Sue's rice pudding recipe)
Tangy Lemon Pudding   (From Internet search)