(Gluten Free Sour Cream Cheesecake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1 tbsp Vanilla extract

• Bread & Baked Goods

  • 1 Chex crust or gf cookie crust

• Dairy

  • 1 14-ounce can Condensed milk, sweetened
  • 3 8-ounce packages Cream cheese
  • 8 oz Sour cream

Found on recreatinghappiness.com

Description

Ingredients

• Chex crust or GF cookie crust prepared in 9-inch spring form pan (If not doing the Chex crust I recommend 1½ cups GF shortbread cookie crumbs plus 2-3 tbsp butter for a wonderful crust)
• 3 8-ounce packages of cream cheese, softened
• 14-ounce can sweetened condensed milk
• 4 large eggs
• 8-ounces sour cream
• 1 tablespoon vanilla extract

Directions

• Preheat oven to 350 degrees; place pan of water on lowest rack in oven - this helps prevent the cheesecake from cracking during baking.
• In large mixing bowl beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Beat in eggs, one at a time, then sour cream and vanilla.
• Pour into 9-inch spring form pan. Bake 50-55 minutes until edges are light golden brown. The center will still be very slightly soft. Let cool, then refrigerate at least 4 hours to chill completely before serving.