I was seriously considering not posting this recipe because the photos I took turned out to be a little too Country Living for my tastes, but, after much debate, I decided to bite the bullet and post it because
A) The cheesecake was mighty delicious and I’m not even a huge cheesecake fan.
B) There is a cool visible layer on the outside of the cheesecake, which I love!
C) I wanted to show everyone that I do, occasionally, make desserts that aren’t from Baked!
D) This recipe can easily be made gluten free and I know that everyone appreciates a good gluten-free dessert!
I am also excited to be sharing this recipe because it is, in fact, a really cinchy one. Although, I am not happy that I still, somehow, managed to make not one, but two mistakes while preparing it! It was fifty percent my fault and fifty percent the fault of a missing step in the original recipe, but still . . . two mistakes! Oy vey. It actually turned out to be super yummy despite my errors, and I am thus posting my slightly altered version of the recipe, instead of the original.
Oh, and please note, the pomegranate seeds have nothing to do with the recipe, but were part of delicious pomegranate/orange juice/champagne concoction that was served before dinner. You can find the complete recipe after the jump.
The last few Mixing Bowl posts have been fruit-filled desserts, so I was excited when Sally sent over this vanilla cheesecake recipe! Not that I have anything against fruit, in fact I love it, but this is great recipe to lead us into fall Quick, easy, and a great way to impress your guests. What's could be better? 
Click 
