<<Disclaimer: Verify this information before applying it to your situation.>> Here's the replies that I received and a few people wanted the Cheese Cake Recipe (see bottom of page). * * * * * * * * * * I think Kraft is but I know Kroger is GF. * * * * * * * * * * Do you have Lucerne products in your area? How about Land o Lakes? Both are gf. * * * * * * * * * * 5 people said: I just received a "Gluten Free" list from Kraft. It states that Philadelphia Brand Cream Cheese (Regular, unflavored) is gluten free. Breakstone Sour Cream is also on that list. It does not list the 1/3 less fat cream cheese, however, so I don't know. You can request that list at: [log in to unmask] * * * * * * * * * * No, on any Philly whipped or fat free or 1/3 reduced fat; the only gluten free Philly is the regular bar of cream cheese. I spoke with Kraft the other day. No knowledge on the sour cream. Sorry. Enjoy! * * * * * * * * * * I think that they are because my gf cookbook says I an use them in cheesecake. * * * * * * * * * * I know the Breakstone's is NOT GF, but their full fat sour cream IS GF. Same on the cream cheese, the regular is GF, but the reduced fat is NOT! * * * * * * * * * * I believe that the regular Kraft cream chess is GF but not the lower fat. * * * * * * * * * * I always use the regular philly cream cheese and sour cream. The light and fat free have too many additives. * * * * * * * * * * There is a wonderful list to check for GF foods at http://www.geocities.com/HotSprings/Spa/4003/gf-ongoing.html * * * * * * * * * * I use generic store brand cream cheese that lists "locust bean gum, guar gum, etc." instead of "modified food starch & emulsifiers & stabelizers." For sour cream, I use Breakstone light (has only cream, milk & cultures) but not modified food starch. Kraft does make the Breakstone's and recently said it can no longer guarantee whether they are g.f., but since the light doesn't have the starch it should be less of a problem (cross contamination issues only). Kraft says the same of the Philly brand which does have unspecified ingredients. * * * * * * * * * * Cream Cheese Cake Crust 3/4 cups graham cracker crumbs (I substituted the crust of gf bread, chopped up into small pieces with 1 tbsp sugar) 3 tbsp melted unsalted butter Filling 4 packages (8 oz.) cream cheese (room temp.) 4 eggs 1 1/4 cups sugar 1 tbsp fresh lemon juice 2 tsp vanilla or any other kind of extract (I like to use almond extract) Topping (Prepare immediately after placing filling in oven and refrigerate while cake is baking.) 2 cups sour cream 1/2 cup sugar 1 tsp vanilla or any other kind of extract (I like to use almond extract) Position rack in center of oven and pre-heat to 350 degrees. Lightly butter (I use Mazola spray) 9 or 10-inch springform pan. For crust: Combine graham cracker crumbs and butter. Press compactly onto bottom of pan. For filling: Beat cream cheese in large bowl until smooth. Add eggs, sugar, lemon juice, and vanilla and beat thoroughly. Spoon over crust. Set pan on baking sheet to catch any butter that may drip out. Bake 10-inch cake 40-45 min. and 9-inch cake 50-55 min. (Cake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it up.) Remove from oven and let stand at room temp for 15 min. Retain oven temp. For topping: Combine sour cream, sugar, and vanilla. Blend well. Cover and refrigerate. (Prepare immediately after placing filling in oven and refrigerate while cake is baking.) When cake has finished baking, spoon topping over cake, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Let cool, then refrigerate cheesecake for at least 24 hours, or preferably 2 to 3 days before cutting. (Can be frozen.) Thanks for everyone's help! Linda