I made these GF Maple spiced cookies - recipe here. Had some left over (14 to be exact) and then crushed them up and made a crust for cheescakes.
Crust:
14 cookies crushed, melted 1 Tbsp butter and 1 Tbsp Borwn sugar (packed) mixed together - divided between 12 cupcake papers in tin, and baked fpr 5 minutes in Oven at 350.
Filling:
1 Tbsp flour - Gluten free
1 egg yolk, slightly beaten
1 8oz cream cheese, softened
Beat together filling mixture, divided into 12 cupcakes and baked for 15 minutes at 350.
Cooled and topped with topping.
**I used Sour Cherry Preserves. I may drizzle some melted chocolate over them before I serve them, but I just threw them in the refrigerator overnight- so the temptation was gone.
No comments:
Post a Comment