1cup chopped pecans and/or walnuts 1cup rice flour ½cup butter or margarine Blend together and press in 9 x 13" pan. Bake at 350 F for 25 minutes. 18 oz. pkg.cream cheese 1cupGF icing sugar 1cupCool Whip Cream together cheese and sugar.Fold in Cool Whip.Spread over base. 1pkg. Jello Instant Pudding- Pistachio 1pkg. Jello Instant Pudding- Vanilla 2½ cups milk Mix dry puddings together.Add milk and stir.Let stand 10-15 minutes. Spread over cream cheese mixture. 1cup Cool Whip - spread over top. Refrigerate overnight. For a chocolate version, use 1 chocolate and 1 vanilla instant pudding.
3 Tbsp potato or any gluten free flour (Carol used potato flour)
¾ cup whipping cream
2 Tbsp Poppyseeds (if desired)
¾ cup Sugar
1 tsp Each grated orange and lemon rind
¼ cup lemon juice 2 Tsbp orange juice
2 Tsbp butter
Crust: Combine crust ingredients; press mixture onto bottom of 9-in spring form pan. Bake at 350 F (180 C) for 8 minutes. Cool
Filling: In a large bowl, using electric mixer, beat cream cheese and sugar until very smooth. Beat in eggs, one at a time, until just blended. Beat in remaining filling ingredients. Pour into pan. Bake at 450 F (230 C) 10 minutes- reduce heat to 250 F (120 C) and continue baking 35-45 minutes or until center is just set. Remove from oven and run a knife around rim of pan to prevent cracking. Cool thoroughly at room temperature. Chill overnight.
Glaze: In a small saucepan whisk eggs until foamy. Combine with sugar, rind, juices and butter in saucepan. Cook over low heat, stirring constantly until smooth and thickened. Cool. Just before serving, spread evenly over cheesecake.