Waffle Cheesecake

Waffle Cheesecake

This recipe originally was designed as part of a dessert course for a gluten-free meal. We served them in halves with gluten-free waffles as the base. You could play with whatever flavor frozen waffle you prefer. Serve them with a mound of fresh fruit, Blueberry Compote, or a smear of Rhubarb Jam (see images below) for a stunning presentation on Sunday morning.

cheesecake recipe

  • Yield: 12 Servings
  • Prep Time: 15 Minutes
  • Cook Time: 15-20 Minutes

cheesecake ingredients

  • 12 Frozen Waffles
  • 8 Ounces Cream Cheese
  • 1/3 Cup Sugar + ¼ Cup (for topping)
  • 1 Egg
  • 2/3 Cup Sour Cream
  • 1 teaspoon Vanilla
  • 1 teaspoon Orange Zest
  • 1 Tablespoon Cinnamon
  • Pinch of Salt

cheesecake directions

    1. Preheat your oven to 350 degrees.
    2. In your food processor blend together the cream cheese, sugar, and salt. Scrape down the sides of the bowl and add the sour cream, orange zest, vanilla; blend together.
    3. Add the egg and blend together again making sure to scrape the sides several times so that the mixture is completely smooth.
    4. Place your waffles on a cookie sheet. Spoon the cheesecake filling on top of the waffles so the cream gets in all the nooks and crannies.
    5. When all the waffles are filled, place them in the oven 15-20 minutes, or until the cheesecake is set.
    6. While the cheesecakes are baking, in a small dish combine the ¼ cup of sugar and tablespoon of cinnamon.
    7. Once the cheesecakes are finish cooking, remove from the oven, season with the cinnamon-sugar mixture and serve hot.

cheesecake tips and tricks

      • The first time we served these cheesecakes, I baked them in advance. Just before service, I toasted the bottoms on a hot grill and warmed them through. You could also warm them up in a low oven, or a toaster oven.

<h3>Make it a Meal: Top with Rhubarb Jam</h3>

rhubarb jam recipe

 


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