Gluten Free Sugar Free Sopapilla Cheesecake is sopapilla meets old fashioned crescent cream cheese coffee cake and they complement each other well. Fans of the low carb tortilla crusted Sugar Free Sopapilla Cheesecake from last year who would prefer to eat gluten free or who would just like to make this dish without another trip to the store will be glad to know that after a year of searching for the perfect crust I finally stumbled upon it last week.
The brand new Lighter Low Carb Pastry Crust is the perfect partner for this cheesecake and I can finally offer to you a delicious version of this wonderful new dish. 🙂 Sigh….my summer cooking dreams are complete and I’m off to prepare fall dishes.
I can’t say enough about the tender flaky crust that doesn’t even resemble most low carb crusts. Give it a try the first chance you get and I think you’ll agree that it’s “a keeper”.
Gluten Free Sugar Free Sopapilla Cheesecake
Yield 8 Pieces
Gluten Free Sugar Free Sopapilla Cheesecake is sopapilla meets old fashioned crescent cream cheese coffee cake and they complement each other well.
For the crust:
- 1 recipe Lighter Low Carb Pastry Dough
- 2 tablespoons (or more) Cinnamon Sweetener granulated combination - for the bottom crust and to sprinkle over the top of the cheesecake before baking.
Preheat the oven to 375 degrees
For the filling
- 1 1/2 packages of low fat or regular cream cheese (12 oz)
- 2tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/3 cup Gentle Sweet or 3 to 4 tablespoons Truvia or Pyure
- 1 egg
- *Cinnamon Sweetener granulated combination - to sprinkle over the top of the cheesecake before baking.
Directions for the crust:
- Prepare the Lighter Low Carb Pastry Dough according to directions and lightly spray a 9-10 inch pastry dish with oil. Place the dough in the center of the pan and with damp hands, press out toward the side and up the sides of the pan. Prick the dough with a fork before placing in the oven.
- Sprinkle well with *Granulated Cinnamon Sweetener combination. Just sprinkle lightly over the whole crust and repeat until you get a good coverage.
- Bake in a preheated oven for 5 minutes which will just dry this crust out then you can fill it with the cream cheese filling with no problems of sogginess at all.
- Keep a close eye on this and don't let it burn.
Directions for the filling:
- Soften the cream cheese in the microwave then remove and beat in the sweetener, lemon juice, vanilla, and egg then cream it all together well.
- Spread the cream cheese mixture onto the partially baked bottom crust.
- Sprinkle with the Granulated Cinnamon Sweetener Combo
- Bake this until the filling is set 20-30 minutes. *See note.
- Keep an eye on it and if the crust begins to get golden but the cheesecake still jiggles just cover it lightly with a piece of foil and the crust will stop darkening and the cheesecake will still get done, it just might take a bit longer. If yours is not set after 20 minutes keep it in for longer.
- Mine was just done at 20 minutes but ovens and cook times vary.
*A link to the granulated cinnamon sweetener combination is included to answer questions about the various combinations of cinnamon and sweetener that can be used here without going into it all in this recipe.
*Do not use a powdered sweetener for this as it will burn or at the very least it will looked burned.
*Keep an eye on it and if the crust begins to get golden but the cheesecake still jiggles just cover it lightly with a piece of foil and the crust will stop darkening and the cheesecake will still get done, it just might take a bit longer. If yours is not set and still jiggly after 20 minutes keep it in for longer.
* This dish is much better cooled than warm from the oven, it actually gets sweeter.