Ingredients
- Crust:
- 1 cup (140 grams) all purpose gluten free flour (I used Cup4Cup)
- 3/4 cup Sahale Snacks Berry Macaroon Almond Blend (It’s a combination of lightly toasted coconut flakes, crunchy almonds and cashews, with dried blueberries and a touch of lemon for a little sweetness.)
- 5 Tablespoons butter, melted
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- Cheesecake Layer:
- 1 (8 ounce) package full fat cream cheese
- 1 (8 ounce) package 1/3 less fat cream cheese
- 2 large eggs
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 20 cherries, pitted and cut in half
Preparation
Step 1
In a food processor, blend berry macaroon blend, flour, brown sugar, salt, and melted butter. Press into the bottom of a 9-inch square baking pan. Bake crust for 12-15 minutes, until lightly browned. Cool on wire rack while making filling.
Halve cherries and remove pits. In the bowl of a food processor, process cream cheese until it becomes smooth, then add eggs, sugar and vanilla. Pour into a bowl, then gently stir in half of they cherry halves, reserving 20 cherry halves for the top. Pour filling onto cooled crust. Arrange remaining 20 cherry halves, cut side up, on top.
Bake at 325°F for 35-40 minutes, until the center just barely jiggles, or a thermometer inserted in the middle of the pan reads 155-160°F. Cool to room temperature on a wire rack, then transfer to the refrigerator to chill for at least 3 hours. Cut into 16 squares and serve. Can be made 2 days ahead. Store in the refrigerator, covered, for up to 4 days.