Ingredients:
For the crust:
1 1/2 cups gluten free graham cracker crumbs, from whole graham crackers *see notes below recipe
7 tablespoons butter, melted then slightly cooled
1/3 cup packed dark brown sugar
For the cheesecake:
16 ounces cream cheese, room temperature
1 cup granulated sugar
2 tablespoons Bob’s Red Mill Gluten-Free 1-to 1 Baking Flour
1/8 teaspoon salt
3 large eggs
1/4 cup sour cream
1 tablespoon vanilla extract
1/3 cup fresh squeezed key lime juice
1 tablespoon key lime zest
Directions:
1. Preheat oven to 375 degrees F. Line an 8 x 8 inch baking pan with aluminum foil, making sure that 2 sides have at least a 2 inch overhang for easy removal. Then lightly spray foil with cooking spray.
2. Place graham crackers in a large Ziploc bag and partially crush with a rolling pin. In a medium size bowl combine the butter and dark brown sugar. Stir in graham cracker crumbs until combined. Press crumb mixture into the bottom of the pan. Bake crust for 10 minutes, remove pan from oven. Reduce oven temperature to 325 degrees F.
3. In the mixing bowl of a stand mixer, using a paddle attachment, beat cream cheese, granulated sugar, flour and salt. Add eggs one at a time beating for about 30 seconds each. Add sour cream, vanilla, lime juice and lime zest. Mix until combined.
4. Pour and evenly spread the batter into the prepared graham cracker crust pan. Bake for 65-70 minutes, remove pan from oven to a wire rack. Filling will be just a little jiggly in the center, this is normal, it will continue to cook when cooling and will set up when refrigerated. Let cool for 1 hour. Cover pan with plastic wrap and then refrigerate for a minimum of 6 hours or overnight.
5. Remove pan from refrigerator and lift out cheesecake using the aluminum foil overhang. Dip a knife in a tall glass of water and cut the cheesecake into bars. Wipe the knife with a paper towel and dip again in water between cuts as needed.
*Note: This recipe is based on whole graham crackers that are partially crushed (about smaller then a petite green pea) into crumbs that are not over crushed. Don’t use store bought graham cracker crumbs, because they are like the consistency of flour. This crust recipe uses a little more butter than the usual recipe. By using a larger crumb(s) type crust and upping the butter allows the crumbs to soak up the butter, resulting in a moist and thick dense crust that is to die for.