Here you have two options to keep this gluten free, either don’t use a crust at all, which is what I do, or you can make or buy a gluten free crumb crust of some sort. I’ll work on getting a crumb and a nut crust set up at some point, but I’m not exactly sure when yet.

2 package cream cheese
2 large eggs
½ C. Sugar
½ tsp. vanilla
(optional)1 gluten free nut or crumb crust(9 inch)


1. Preheat Oven at 350° F.
2. heat cream cheese slightly to soften.
3. Beat cream cheese, vanilla, and sugar until blended well and smooth.
4. Mix in two eggs.
5. Pour mixture into pie crust, or greased 9inch pie pan.
6. Bake at 350° F for 40 minutes.
7. Refrigerate for 3+ hours.


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