I found this recipe on All Recipes and adapted it quite easily to make it gluten free. These were a hit at our Christmas gathering last week, and I have had several requests for the recipe since then!
- 12 gluten free cinnamon cookies (the original recipe calls for vanilla wafers
- 2 (8 ounce) packages cream cheese, softened
- 2 eggs
- 2 tablespoons lemon juice
- 2/3 cup white sugar
- 1 (21 ounce) can cherry pie filling (Lucky Leaf is gluten-free)
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1. Preheat oven to 350 degrees F (175 degrees C).
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2. Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
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3. In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
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4. Fill each baking cup 2/3 full with cream cheese mixture.
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5. Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
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