Cheesecake Supreme (Gluten Free)

Your Cheesecake will be done when its center appears nearly set, but jiggles slightly when gently shaken.

• Ready In: 1 hr 40 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• 1 3⁄4 cups  gluten-free ginger snaps (finely crushed, Gluten-Free)
• 1⁄4 cup walnuts (finely chopped)
• 1⁄2 cup butter (melted)
• 24  ounces cream cheese (softened)
• 1  cup sugar
• 2  tablespoons  gluten-free flour (all-purpose)
• 1  teaspoon vanilla extract
• 1⁄2 teaspoon lemon peel
• 2  eggs
• 1  egg yolk
• 1⁄4 cup milk

Directions

1. The Crust: Combine crushed cookies, and nuts. Stir in melted butter. Reserve 1/4 cup of the crumb mixture for topping, if desired. Press remaining onto bottom and about 2 inches up the sides of a 9" spring form pan.
2. The Cake: In a mixer bowl combine cream cheese, sugar, flour, vanilla, and lemon peel. Beat with electric mixer till fluffy.
3. Add eggs and yolk all at once, beating on low speed just till combined.
4. Stir in milk.
5. Pour into crust-lined pan. Sprinkle with reserved crumbs, if any. Place on a shallow baking pan in oven.
6. Bake in a 375°F oven for 35 - 40 minutes, till center appears nearly set when shaken.
7. Cool 15 minutes. Loosen crust from sides of pan with a butter knife.
8. Cool for 30 minutes more; remove sides of pan Cool completely.
9. Chill at least 4 hours.