Print

Gluten-Free Cranberry Cheesecake Dutch Baby Awaits You!

Gluten-Free Cranberry Cheesecake Dutch Baby
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delicious and fluffy gluten-free Dutch baby pancake topped with creamy cheesecake and tart cranberries.

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1 cup milk
  • 4 large eggs
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup cream cheese, softened
  • 1/2 cup fresh cranberries
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. In a blender, combine gluten-free flour, milk, eggs, sugar, vanilla extract, and salt. Blend until smooth.
  3. In a large oven-safe skillet, melt butter over medium heat.
  4. Pour the batter into the skillet and cook for 1-2 minutes until the edges start to set.
  5. Transfer the skillet to the preheated oven and bake for 20-25 minutes until puffed and golden.
  6. While the Dutch baby is baking, beat the softened cream cheese until smooth.
  7. Once the Dutch baby is done, remove it from the oven and spread the cream cheese mixture on top.
  8. Top with fresh cranberries and dust with powdered sugar before serving.

Notes

  • Ensure all ingredients are gluten-free.
  • Can substitute cranberries with other fruits like blueberries or raspberries.
  • Serve immediately for the best texture.

Nutrition

Find it online: https://recipesdays.com/gluten-free-cranberry-cheesecake-dutch-baby-recipe/