cheesecakeHaving a gluten allergy limits the types of food people can eat unless they prepare it themselves at home. With the help of Rainy Day Foods making gluten-free foods just became a lot easier! [caption id="attachment_2549" align="alignleft" width="150"]Gluten Free Graham Cracker Crust mix Gluten Free Graham Cracker Crust mix[/caption]   Before we can make this dessert, we must make the gluten-free graham crackers by using Rainy Day Foods Gluten-Free Graham Crackers/Cheesecake Crust Mix.     [caption id="attachment_2550" align="alignleft" width="150"]Step 1 Step 1[/caption]   Step 1-Pour both the red package and the enclosed packet of brown sugar into a medium-sized mixing bowl.     [caption id="attachment_2551" align="alignleft" width="150"]Step 2 Step 2[/caption]   Step 2-Cut up 7 tablespoons of butter and add to the mixing bowl.       [caption id="attachment_2552" align="alignleft" width="150"]Step 3 Step 3[/caption]   Step 3-Add in 3 tablespoons of cold water, 3 tablespoons of honey, and 1 teaspoon of vanilla extract. Blend well. If the gluten-free graham cracker mix feels too dry, add just a little bit more cold water, one teaspoon at a time. Adding too much water will make the dough sticky and hard to work with.   [caption id="attachment_2553" align="alignleft" width="150"]Step 4 Step 4[/caption] Step 4-Put the dough into a bowl and cover with plastic wrap. Refrigerate for at least an hour. Step 5-Preheat oven to 325 Degrees. Then line two good-sized cookie sheets with aluminum foil.     [caption id="attachment_2554" align="alignleft" width="150"]Step 6 Step 6[/caption] Step 6-On a clean countertop, roll out two equal-sized sheets of wax paper*. Put half the gluten-free graham cracker dough onto the 1st sheet of wax paper, then put the 2nd sheet of wax paper on top. Using a rolling pin, roll the dough evenly until it is roughly 1/8 inch thick. *I would recommend taping down the 1st sheet of wax paper to keep it in place. Step 7-Once the dough is evenly flattened, take the top sheet of wax paper off, grab the bottom sheet of wax paper—keep it tight!—and dump the dough onto one of the cookie sheets. [caption id="attachment_2555" align="alignleft" width="150"]Step 8 Step 8[/caption] Step 8-Once the dough is on the cookie sheet, take a pizza cutter and gently cut the sizes of graham crackers desired. Typically, they would be cut into 2 inch by 3 inch rectangles. Then take a fork and gently poke the dough all over. Step 9-Repeat Steps 6 through 8 to the remainder of the gluten-free graham cracker dough. Then bake both cookie sheets for 16-18 minutes. Take out and let cool completely. After making the gluten-free graham crackers, we now need to whip up a batch of whip topping. This simple recipe is a 1-to-1 ratio—for one cup of whipped topping mix, add one cup of ICE cold water. I needed a lot of whip topping for a few desserts, so I made this batch using 4 cups of whip topping mix, 1 ½ cups of crushed ice, and 2 ½ cups of ice cold water. To make sure it’s ICE cold water, I substituted roughly 1/3 of the water with crushed ice, but that is entirely optional. [caption id="attachment_2556" align="alignleft" width="150"]Add Whip Topping to ice water in bowl. Add Whip Topping to ice water in bowl.[/caption] [caption id="attachment_2557" align="alignleft" width="150"]Blend ingredients Blend ingredients[/caption] Put the water (and ice if substituting in) into a mixing bowl and add the whip topping powder. Whisk on a low speed for about a minute, or until all the powder is mixed into the water. Once all the powder is mixed in, whip the mixture on a medium speed for 3 minutes, then turn on high for about 5 minutes. Once the whip topping has taken form, chill for 4 to 6 hours before using. *Please note that once the whip topping is made, it should be eaten within 24hrs.* [caption id="attachment_2558" align="alignleft" width="150"]Whipped topping Whipped topping[/caption]   Once both the gluten-free graham crackers and the whip topping are ready, it’s time to make the Autumn-Spice Cheesecake!     [caption id="attachment_2559" align="alignleft" width="150"]make the graham cracker crust make the graham cracker crust[/caption] Start by crushing up some graham crackers. We like a lot of crust in our cheesecake, so I used one whole cookie sheet of gluten-free graham crackers. Once crushed, melt 6 tablespoons of butter and mix with 4 tablespoons of sugar and the gluten-free graham crackers in a round glass dish.     [caption id="attachment_2560" align="alignleft" width="150"]add cheesecake ingredients to whip topping add cheesecake ingredients to whip topping[/caption] [caption id="attachment_2561" align="alignleft" width="150"]mix together to make the cheesecake filling mix together to make the cheesecake filling[/caption] Next, take a 16 oz. softened package of cream cheese and blend with 1 cup of lightly-packed brown sugar and up to 2 cups of Rainy Day Foods Whip Topping.—add whip topping 1/2 cup at a time, then taste test to see if more is needed. Stir in 1/2 teaspoon of vanilla extract, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and 1/4 teaspoon of cloves. This is now your cheesecake filling. Scoop the cheesecake filling on top of the graham cracker crust and refrigerate for at least an hour before serving. [caption id="attachment_2562" align="aligncenter" width="300"]A delicious fall dessert! A delicious fall dessert![/caption] **I HIGHLY RECOMMEND EATING THIS WITHIN 24 HOURS FOR BEST RESULTS** Contributed by Angelia Kunz Share