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Gluten Free Cheesecake Pie

From ARROWHEAD MILLS

Makes 1 pie

Gluten-Free Cheesecake Pie is ready-to-impress at any celebration.

 

INGREDIENTS

FOR THE CRUST

1 1/4 cups ARROWHEAD MILLS Gluten-Free All-Purpose Flour

1/2 teaspoon salt

6 tablespoons margarine cold, cut into slices

4 tablespoons vegetable shortening cold, cut into slices

1/8 cup water cold

FOR THE PEANUT BUTTER CHEESECAKE FILLING

1 container vegan cream cheese

1/2 cup gluten free peanut butter

2 tablespoons sugar or agave nectar

1 tablespoon corn starch

2 tablespoons water

1 ripe banana optional

FOR THE BROWNIE LAYER

1 cup ARROWHEAD MILLS Gluten Free Fudge Brownie Mix

 

DIRECTIONS

FOR THE CRUST

1.Place 1 cup of gluten-free baking mix and salt in a food processor and pulse until mixed.

2.Add the sliced margarine and shortening and process until the dough begins to collect in uneven clumps (about 15 seconds).

3.Add the remaining cup of flour and pulse until the dough is evenly distributed (4 to 6 quick pulses).

4.Place the the pie dough mix in a medium bowl.

5.You can place the water on ice to chill. Pour water over the pie dough mixture and stir until it is well incorporated.

6.Press the dough into a ball, wrap in plastic wrap and refrigerate for an hour.

7.If you’re in a hurry, you can place it in the freezer for 20 to 30 minutes while you prepare the filling.

FOR THE CHEESECAKE FILLING

8.Place dairy-free cream cheese, peanut butter, sugar, corn starch, banana (optional), and water in your food processor bowl.

9.Pulse for several seconds until the ingredients are nice and smooth. Set aside.

FOR THE BROWNIE LAYER

10.Pour the gluten-free brownie mix, vegetable oil, water, ground flax seed, and corn starch in a medium-size mixing bowl and stir until just combined.

TO MAKE THE PIE

1.Heat your oven to 350 degrees.

2.Tear off 2 pieces of large plastic wrap and spray one side of each with vegetable spray. Place the ball of pie crust dough on the sprayed side of the plastic wrap. Top with the other plastic wrap, sprayed side down. Now use a rolling pin to roll out the dough so it just larger than a 9-inch pie pan. Place the dough in the pie pan and crimp the edges. Spread some of the brownie mixture over the bottom of the pie crust, reserving the majority of the brownie mixture for the top layer.

3.Carefully spoon the cream cheese layer over the brownie mixture, spreading it evenly across the pie.

4.Layer the remaining brownie mixture on top of the cream cheese layer, being careful to spread it evenly. You may need to wet the spoon from time to time to get the thick brownie mixture to spread.

5.Place in the heated oven and bake for 45 to 50 minutes. Remove from oven and allow it to cool completely before refrigerating. Chill for at least 1 hour before serving.

 

Find this recipe and more holiday treats at arrowheadmills.com