GLUTEN FREE PUMPKIN CHEESECAKE
When my mother was undergoing chemotherapy for the cancer that eventually took her life, I came up with the basic recipe for the cheesecake. It was one of the few foods that she really enjoyed and would stay down. Now my granddaughter has a gluten allergy, so I've adapted the recipe for her by using the gluten-free crust instead of the original graham crumb crust. I think I like this version better!
Provided by SEAMSTERRIFIC
Categories Fruits and Vegetables Vegetables Squash
Time 3h55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk almond meal, slivered almonds, 1/4 cup sugar, baking soda, and 1/4 teaspoon cinnamon together in a bowl; stir in butter until almond mixture is evenly moistened. Pour almond mixture into a 10-inch springform pan and press firmly into the bottom.
- Bake in the preheated oven until crust is set, about 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Place a pan of hot water onto the bottom rack of the oven to help reduce cracking in the cheesecake.
- Beat cream cheese, sour cream, pumpkin puree, 1 cup sugar, eggs, 1 teaspoon cinnamon, ginger, vanilla extract, and salt together in a large bowl using an electric mixer, scraping bottom and sides of bowl frequently, until filling is smooth. Pour filling over hot crust.
- Place pan on the center rack in oven and bake until cheesecake peaks in the center, 1 hour to 1 hour 15 minutes. Cool to room temperature before removing sides of pan. Transfer cheesecake to a serving plate and cover loosely with plastic wrap. Chill in refrigerator before serving, at least 2 hours.
Nutrition Facts : Calories 316.7 calories, Carbohydrate 22.8 g, Cholesterol 95.7 mg, Fat 22.3 g, Fiber 1.2 g, Protein 8.4 g, SaturatedFat 11.9 g, Sodium 361.5 mg, Sugar 16.9 g
LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)
A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
- With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
- Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
- Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
- With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
- Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
- Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g
GLUTEN-FREE CHEESECAKE CUPCAKES
Coming from a family that has a lot of gluten intolerance, I decided to try and come up with a gluten-free cheesecake cupcake recipe that everyone can enjoy. I've tried many different recipes and finally came up with one that I love, and I hope you all love it, too! It tastes great plain or topped with whipped cream, chocolate ganache, fruits, and more - the options are endless. Happy baking!
Provided by Amenah
Categories Desserts Cakes Cheesecake Recipes
Time 3h7m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
- Mix flour, pecans, butter, and brown sugar together in a bowl until mixture has a sandy texture. Drop a heaping tablespoon of the mixture into the bottom of each muffin cup; press to create a flat and even crust.
- Bake in the preheated oven until crust is dry, about 12 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Beat cream cheese in a large bowl with an electric mixer on low speed until very creamy. Add sugar and salt; mix well. Beat in eggs one at a time until smooth. Beat in vanilla extract and lemon extract.
- Pour cream cheese mixture evenly over each crust.
- Bake cheesecakes in the preheated oven until set, about 20 minutes. Let cool completely, about 20 minutes. Cover and refrigerate until firm, at least 2 hours.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 27 g, Cholesterol 125.9 mg, Fat 35 g, Fiber 2.1 g, Protein 7.9 g, SaturatedFat 17.6 g, Sodium 256.5 mg, Sugar 16.6 g
CAPPUCCINO FUDGE CHEESECAKE (GLUTEN-FREE)
Modified this recipe: http://www.recipezaar.com/Cappuccino-Fudge-Cheesecake-111596 to be GF. Came out absolutely delicious. Makes a fairly large Cheesecake that is super rich. Don't be cheap with this recipe, it's going to be costly. Be sure to carefully read through the directions before you start! Cooking time does not include chill time.
Provided by Andrew Mollmann
Categories Cheesecake
Time 4h30m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 22
Steps:
- Crust:.
- Finely grind cookies, chocolate, brown sugar, nutmeg in food processor.
- Add butter and continue to process until crumbs begin to stick together, about 1 minute. Scrape bowl sides occasionally.
- Transfer crumbs to 10 inch diameter springform pan with 3 inch high sides.
- Wrap fingers with plastic and press crumb mixture firmly up sides to within 1/2" of top, then over bottom of pan.
- Ganache:.
- Bring whipping cream to simmer in large saucepan.
- Remove from heat; add chocolate and Kahlua.
- Whisk until chocolate is smooth and no lumps remain.
- Pour 3 cups ganahce over bottom of crust. Reserve enough to pipe decoration on top of cake (about 1 cup, at most).
- Chill until ganache is firm, about 30-45 minutes.
- For Filling:.
- Preheat oven to 350°F.
- Using electric mixer, beat cream cheese and sugar in large bowl until blended.
- Beat in flour.
- Stir rum, espresso powder, ground coffee, vanilla and molasses in small bowl until instant powder is dissolved. Beat into cream cheese mixture.
- Beat in eggs 1 at a time, occasionally scraping sides of bowl.
- Pour filling over cold ganache in crust.
- Place cheesecake on rimmed baking sheet (important, butter drips out).
- Bake until top is brown, puffed, and cracked at edges and center 2 edges moves only slightly when pan is jiggled, about 1 hour 5 minutes. NOTE: cooking time will vary, I had to bake mine for about 1 hour 30 minutes to achieve the desired consistency.
- Transfer cheesecake to rack and allow to cool for 15 minutes. Meanwhile, prepare the topping.
- Topping:.
- Whisk sour cream, sugar and vanilla in medium bowl to blend.
- Pour topping over hot cheesecake, spreading to cover completely and cover cracks.
- Bake for roughly 10 more minutes, until topping is set. Do not allow to brown.
- Transfer cheesecake back to rack and refrigerate for 3 hours, or until cool.
- Run small, sharp knife around edges of cheesecake to loose, release side pan.
- Transfer cheesecake to platter.
- Fill pastry bag with reserved ganache fitting with star top. If ganache is too runny, chill until it is handleable. If ganache is too hard, heat until pipeable.
- Pipe diagonal lines atop cheesecake, about 3/4" apart.
- Repeat in opposite direction, making a grid.
- Pipe rosettes of ganache around top edge of cake.
- Garnish with chocolate covered coffee beans, holding in place with small dollop of ganache.
- Chill until firm, at least 6 hours.
- Enjoy!
GLUTEN-FREE LEMON RASPBERRY CHEESECAKE SQUARES
A luscious treat with just the right blend of lemon and raspberry.
Provided by iloveonions
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 11h50m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
- Toast walnuts in the preheated oven until fragrant, about 5 minutes.
- Combine toasted walnuts and oats in a food processor; grind into a fine meal. Mix with melted butter in a bowl. Mix in brown rice flour, 1/4 cup sugar, and 1 teaspoon salt. Press mixture into an 8-inch glass baking dish to form crust.
- Bake crust in the preheated oven until edges start to brown, about 30 minutes. Let cool, about 10 minutes. Spread raspberry preserves on top.
- Beat cream cheese and 1/2 cup sugar in a bowl with an electric mixer until smooth. Beat in eggs, maple syrup, lemon zest, and 1/2 teaspoon salt. Spread cream cheese mixture evenly over the raspberry preserves.
- Bake in the preheated oven until the edges start to brown and the center is mostly set, about 45 minutes.
- Cool cheesecake to room temperature, at least 2 hours. Refrigerate until firm, 8 hours to overnight. Cut into squares.
Nutrition Facts : Calories 188 calories, Carbohydrate 16.8 g, Cholesterol 43.7 mg, Fat 12.5 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 6.3 g, Sodium 227.4 mg, Sugar 10.6 g
GLUTEN-FREE HAZELNUT CHEESECAKE WITH SALTED CARAMEL GLAZE
Provided by Catherine Saint Louis
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325. Make the crust: Combine all the ingredients in the bowl of a food processor and pulse until mixture looks like coarse pea-size crumbs, about 10 to 15 seconds.
- Press the mixture into the bottom of a 9-inch or 10-inch springform pan. Transfer to the oven and bake for 15 minutes; set aside to cool.
- Meanwhile, combine all ingredients for the filling in the bowl of the food processor and purée until smooth. Pour the mixture into the cooled crust and bake for 1 hour, or until set in the center, up to 15 minutes longer. Let cool and then chill until fully set, preferably overnight.
- Make the glaze: put the sugar and the water in a small saucepan over medium-high heat and allow the sugar to caramelize. When the mixture is a medium-amber color, about 8 minutes, pull the pot off the heat and add the heavy cream. When the bubbles subside, add the butter. Continue stirring until all the butter has been incorporated; add salt to season and let cool.
- Remove the cake from the refrigerator and release from the pan. Pour the warm glaze over it to serve.
Nutrition Facts : @context http, Calories 540, UnsaturatedFat 10 grams, Carbohydrate 64 grams, Fat 31 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 17 grams, Sodium 393 milligrams, Sugar 55 grams, TransFat 0 grams
GLUTEN FREE CHEESECAKE CRUST
Categories Cheese Dessert Bake Quick & Easy Wheat/Gluten-Free
Yield 10 slices
Number Of Ingredients 15
Steps:
- For crust: Preheat oven to 350 degrees; combine all ingredients, mix well. Firmly press onto bottom and sides of ungreased 9 inch springform pan about 1 1/2 inches high. Bake in oven for about 18 minutes or til golden brown; let cool. For filling: combine cream cheese, sugar, lemon juice, mixing at medium speed with electic mixer. Add eggs, one at a time, beating well after each addition. Blend in sour cream. Pour into prepared crust. Bake in 350 degree oven for about 50 minutes. For topping: combine all ingreidents; mix well Spread over baked cheesecake. Continue baking at 350 for about 10 minutes. Loosen cake from rim of pan; cool before removing rim. Chill before serving.
LEMON LIME CHEESECAKE SUGAR FREE GLUTEN FREE
I've been trying to eat low-carb and cut out sugar. This is a cheesecake I created. It is sugar free and lower fat than traditional cheesecake. I chose a coconut crust over an almond crust. Coconut is less inflammatory than Almond. It is low-carb, sugar-free, and ketogenic. The Coconut and lime mingle very well together. ...
Provided by Nor Mac
Categories Cakes
Time 1h35m
Number Of Ingredients 20
Steps:
- 1. Place coconut in a food processor. Process until about one minute. You want the pieces to be a little bit smaller. Toast the coconut in 350° oven for about five minutes. Keep an eye on it. It will brown up quickly. Remove from oven when it just turns lightly golden.
- 2. Add coconut to a bowl with the coconut flour and Splenda. Mix well.
- 3. Add the melted butter to The coconut mixture. Mix well.
- 4. Press into the bottom of a parchment lined spring form pan. with the inside greased. Bake until sides are getting light golden brown. While pie is baking make the Jell-O. Remove from oven.
- 5. Heat water in microwave to boiling. Add the Jell-O. Mix well. Set aside to cool.
- 6. In a bowl beat the cream cheese and splenda together. Beat in the Jell-O mixture.
- 7. Add in the eggs . Beat well. Add the lemon juice lemon and zest. Beat until smooth.
- 8. Pour mixture over the crust. Place in the oven and bake at 325° for approximately one hour to one hour and 10 minutes. The cake will still be jiggly. Don't worry about it .As the Jell-O in the cake cools. It will help set the cake.
- 9. Remove from oven. Increase temperature to 350°. Mix the sour cream with the Splenda. Gently Spread the sourcream evenly over the top of the cake. Grate the lemon over the top of the sour cream mixture.
- 10. Place back in the oven and bake for 1o-15 minutes. Remove from oven to cool. Cool 15 minutes. Run a dull knife around the iedge of cheesecake to loosen while still hot. This will prevent cracking.
- 11. When cooled. Remove outside springform. You may want to run a knife around it again. Place in fridge for eight hours or overnight. Slice and serve with Cool Whip free topping, or whipped cream sweetened with Splenda. You may also garnish the whip cream with toasted coconut if desired.
GLUTEN-FREE APPLE STREUSEL CHEESECAKE BARS
Challenged with a sweet tooth on a gluten-free diet? Try our yummy apple bars thanks to Betty Crocker® Gluten Free cake mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- Place cake mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts.
- Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 28 g, Cholesterol 40 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 18 g, TransFat 0 g
PUMPKIN CHEESECAKE WITH GLUTEN FREE GINGERSNAP CRUST
Everybody loved this when I made it for my sister with celiac disease for Thanksgiving; from the November 2003 issue of "Bon Appetit." Note that prep time below includes chilling time.
Provided by NeuroDoc
Categories Cheesecake
Time 7h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- FOR CRUST: Preheat oven to 350 degrees F. Wrap outside of a 9-inch diameter springform pan with foil to catch drips. Place Midel brand gingershaps into a 1-gallon plastic freezer bag and crush with a rolling pin. Measure out the 1 1/2 cups and combine them with the butter and sugar in a bowl. Press mixture into bottom and about 2 inches up the sides of the springorm pan. Bake crust about 5 minutes until slightly darkened. Set aside. Maintain oven temperature.
- FOR FILLING: Blend the room temperature cream cheese and sugar in a food pocessor or heavy duty mixer until smooth. Add pumpkin, eggs, vanilla, and spices. Mix or Process until very smooth, scraping down the sides of the bowl for a nice homogenous mixture. Pour the filling into the crust.
- Bake cheesecake until the center is set (doesn't slosh around AT ALL in the middle when the pan is wiggled) and edges begin to crack, about 1 hour and 5 minutes. Cool in the springormpan on a rack. Chill uncovered until cold, at least 6 hours. (Can be made a day ahead, cover and keep it chilled, but don't make it any more than a day in advance.).
- Run a knife around between the crust and side pan sides; remove sides. Arrange pecans decoratively on cake.
- Great served plain or with a dollop of real whipped cream spiked with whiskey.
Nutrition Facts : Calories 445.2, Fat 28.2, SaturatedFat 15.1, Cholesterol 121.7, Sodium 359.5, Carbohydrate 42.7, Fiber 0.7, Sugar 25.4, Protein 6.7
GLUTEN-FREE RASPBERRY CHEESECAKE
A fresh and wonderful cheesecake that is suitable for coeliacs and gluten intolerant. This recipe does not need gelatine so has a wonderful creamy texture and needs to be done the day before.
Provided by nicola.keeble
Time 1h
Yield Serves 12
Number Of Ingredients 18
Steps:
- Grease and line a 22/23cm loose-bottomed tin with baking parchment. Then in a small pan gently melt the butter.
- While the butter is melting, put the digestives biscuits into a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs into a bowl. (Tip: I used a standard sandwich bag. Just fit a handful of biscuits into the bag so there is room to seal and bash.)
- Pour the melted butter over the biscuit crumbs and mix thoroughly until all the crumbs are well coated in the butter. Then pour into your lined tin and press firmly down into the base to create an even layer. Place tin in fridge to chill.
- While your biscuit base is chilling, remove the seeds from the vanilla pod and place into a large mixing bowl. (To remove seeds, slice the vanilla pod length ways in half and gently scrap the tip of a knife down the inside. This will pick up tiny little black seeds. Do this several times until the vanilla pod looks bare).
- Add to the mixing bowl containing the vanilla seeds the cream cheese and icing sugar. Using an electric mixing or spoon mix together until smooth.
- Then add the double cream and juice from half a lemon. Mix until combined and smooth.
- The raspberries: (keep a handful bag to one side) Place your raspberries in a separate bowl and with the back of a fork mash roughly. Then combine your raspberries into your cheese mix and fold in until the mixture has a hint of pink.
- Remove your prepared tin from the fridge and spoon your cream cheese mixture on top of the biscuit base, working from the edges in wards and making sure there are no air bubbles.
- Smooth the top of the cheesecake down with the back of a spoon or spatula. Leave to set overnight in the fridge.
- For the decoration: Place some baking parchment on to a plate and then melt some dark chocolate. Once the chocolate is melted, half coat the raspberries you have left and gently place on the parchment paper. Place the plate in the fridge over night.
- Next day, before serving: Remove your cheesecake from the fridge and carefully remove from tin, placing onto a nice plate. Using the half coated chocolate raspberries, place around the edge and/or in centre to your liking.
ABSOLUTELY THE BEST NEW YORK CHEESECAKE (GLUTEN-FREE)
aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.
Provided by 2Bleu
Categories Cheesecake
Time 3h
Yield 1 cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F and prep a large spring form pan as follows: Place a sheet of parchment paper over the inside bottom of the springform pan, fit the rim and lock in place. Trim excess paper from the underside of the pan. Place a large sheet of heavy duty aluminum foil on counter. Place the locked pan in center and raise up the foil to top rim. Crinkle around the outer top of rim. Using some firm butter, fill in the inside lower rim of pan, using your finger to form a smooth lining. (like caulking a bathtub). Place in freezer while you make the batter. You can also grease the sides of the pan and cut parchment to fit around the in sides as well.
- Beat cream cheese and sugar till smooth. Add sour cream, then eggs (one at a time). Add remaining ingredients. Mix on medium speed until well incorporated (about three minutes), scraping down sides of bowl several times while mixing to prevent lumps).
- Remove the spring form pan from freezer. Place pan onto a dishcloth onto counter and pour batter into pan. (So it's not 'loud' when you temp it).
- With your palms around the outside rim of the pan, GENTLY lift (about 1") and drop down pan onto the towel. Rotate an inch or so and repeat a few times to raise and release air bubbles from batter. (this will help keep your cheesecake from cracking).
- Set the spring form pan into a water bath. (A water bath is a baking pan or heat proof container larger than your cake pan with about an inch or two of water above the bottom of the cake pan). This is for even cooking and to preserve moisture).
- Bake at 375°F for 30 minutes. WITHOUT opening oven door, reduce temperature to 250°F and continue to bake for an additional two hours or until center of cake registers 150F with a digital thermometer.
- Remove from oven, water bath, and outer foil. DO NOT unlock the spring form pan! Place on cooling rack for 60 minutes.
- Loosen cake from sides by going between the cake and the pan with the edge of a knife (if you didn't line the sides with parchment paper). Refrigerate for at MINIMUM of four hours but overnight is best. (NOTE: If you are using a topping, you can place it onto the cake about 2 hours after refrigerating the cake).
- Unlock and remove the side of pan. For easier slicing, use dental floss. Taut between your hands, press down over cake, then let go of one end, and slide out from side. Rotate and repeat for desired amount of slices, thick or thin is up to you!
Nutrition Facts : Calories 510.7, Fat 41.1, SaturatedFat 23.1, Cholesterol 155.9, Sodium 444.8, Carbohydrate 30.2, Sugar 29.5, Protein 7.5
GLUTEN-FREE PUMPKIN STREUSEL CHEESECAKE BARS
No need to say no to dessert while on a gluten-free diet. Try our spicy pumpkin bars made with Betty Crocker® Gluten Free cake mix.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. In medium bowl, stir together cake mix and pecans. With pastry blender or fork, cut in butter until mixture is crumbly. Reserve 1 cup mixture for topping. In bottom of ungreased 13x9-inch pan, press remaining mixture. Bake 10 minutes.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add remaining ingredients; beat until well blended. Pour over warm crust. Sprinkle with reserved topping.
- Bake about 35 minutes or until center is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 26 g, Cholesterol 50 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 7 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 17 g, TransFat 0 g
PUMPKIN CHEESECAKE - DAIRY AND GLUTEN FREE
This is the best pumpkin cheesecake! You would never know it is missing anything! It is firm the way cheesecake is suppose to be and no Soy milk or Tofu needed.
Provided by healthyrecipenut
Categories Dessert
Time 2h20m
Yield 12 Slices, 12 serving(s)
Number Of Ingredients 15
Steps:
- Directions:.
- Preheat oven to 325 degrees.
- Make Crust:.
- Run butter stick along bottom and sides of springform pan.
- Melt the rest.
- Grind cookies in food processor then add melted butter and press mixture into pan.
- Bake for 15-20 min until slightly brown.
- Make Filling:.
- Boil water for water bath.
- Beat cream cheese until smooth.
- add sugar, mix.
- add sour cream, mix.
- add pumpkin, mix.
- add beaten eggs, vanilla, spices and cornstarch & mix.
- Pour into crust.
- When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath.
- Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.).
- Allow to cool on rack.
- Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm.
- *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!
GLUTEN-FREE CHOCOLATE CHIP COOKIE-CHEESECAKE BARS
We heard you liked baked treats so much we put a chocolate chip cookie in your cheesecake bar.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 36
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms.
- Measure 2 1/2 cups of the mixture by lightly spooning into measuring cups. Press into bottom of pan. Reserve remaining mixture for topping. Bake 12 to 14 minutes or until golden brown.
- Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add cream, eggs and 1 teaspoon vanilla; beat until smooth.
- Pour cream cheese mixture over baked cookie crust. Crumble remaining Topping mixture over cream cheese mixture.
- Bake 25 to 30 minutes or until mixture crumbled on Topping is golden brown. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
GLUTEN-FREE CHOCOLATE CHIP COOKIE CHEESECAKE
A chocolate chip cookie mix marries with a five-ingredient creamy filling to create a dreamy dessert.
Provided by By Haley Nelson
Categories Dessert
Time 5h30m
Yield 16
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
- For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
- Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 460, Carbohydrate 50 g, Cholesterol 130 mg, Fat 4, Fiber 0 g, Protein 6 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 36 g, TransFat 1/2 g
GLUTEN FREE PEANUT & CHOCOLATE CHIP CHEESECAKE BARS
My gluten-free bars have a no-bake cookie crust, a creamy filling and a crunchy peanut topping. -Jennifer Hirchag, Ladera Ranch, California
Provided by Taste of Home
Time 40m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Let eggs stand at room temperature 30 minutes., Pulse cookies in a food processor until fine crumbs form. Add 2 tablespoons peanut butter; pulse briefly, then press mixture onto bottom of a greased 8x8-in. baking pan., To prepare filling, beat cream cheese and sugar until light and creamy. Add vanilla, salt and eggs; beat on low speed just until blended. Stir in 1/2 cup chocolate chips. Pour over prepared crust; bake until center is almost set, 20-25 minutes. Cool 30 minutes, then refrigerate 1 hour., To prepare topping, microwave 1/2 cup chocolate chips and 1/4 cup peanut butter in separate bowls until melted. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; transfer chocolate to bag. Drizzle over cheesecake in side-to-side pattern. Repeat with peanut butter, drizzling in opposite direction. Sprinkle with peanuts. Refrigerate at least 1 more hour. Cut into bars.
Nutrition Facts : Calories 232 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 249mg sodium, Carbohydrate 16g carbohydrate (14g sugars, Fiber 1g fiber), Protein 5g protein.
GLUTEN-FREE EGGNOG CHEESECAKE MUFFINS
Steps:
- For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
- For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on.
- For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin.
- For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs.
BUTTERNUT SQUASH CHEESECAKE BARS (GLUTEN-FREE)
This recipe is for a 8 x 8 inch square pan, but if you would like to use a 9 x 13 inch pan for a larger company, please simply double all the ingredients. I served these bars with bourbon whipped cream (Whip 1 cup whipping cream with 2 Tbsp erythritol and then add 1 tsp bourbon and whip again.)
Provided by InnerHarmonyNutriti
Categories Bar Cookie
Time 1h30m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Steam diced butternut squash until soft.
- Preheat oven to 300ºF.
- In a small bowl, combine graham cracker crumbs with melted butter.
- Press the crust onto the bottom of an 8 x 8-inch pan. Set aside.
- In a larger bowl, add cream cheese and sugar. Beat until light and fluffy.
- Beat in eggs, one at a time, until the eggs are blended.
- Add steamed butternut squash and pumpkin pie spice and beat again until blended.
- Transfer the mixture to the pan and bake in the oven for 45 minutes.
- Turn off the oven and leave the door a jar for 1 hour. I usually place a kitchen towel to keep the door open slightly.
- When the cheesecake has cooled down, refrigerate for a few hours or overnight.
- Dust with powdered sugar (optional), infuse love and slice the cheesecake into 9 square bars.
- Serve with nuts and whipped cream (optional).
Nutrition Facts : Calories 186.8, Fat 14.5, SaturatedFat 7.8, Cholesterol 79.3, Sodium 176.2, Carbohydrate 11.1, Fiber 0.8, Sugar 4.3, Protein 3.8
GLUTEN-FREE RASPBERRY CHEESECAKE BARS
Turn gluten free yellow cake mix into fabulous raspberry bars for your special valentine.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
- In large bowl, place cake mix. Cut in butter with pastry blender or fork (or pulling 2 table knives through mixture in opposite directions) until mixture looks like coarse crumbs. Reserve 1 cup crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes.
- Meanwhile, in large bowl, beat cream cheese, granulated sugar, vanilla and egg with electric mixer on medium speed until smooth.
- Spread cream cheese mixture evenly over partially baked crust. Spoon raspberry jam evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with almonds.
- Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate until cooled completely, about 2 hours.
- In small bowl, mix powdered sugar and enough water for desired drizzling consistency; drizzle over bars. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 190 mg, Sugar 19 g, TransFat 0 g
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