Gluten Free Pumpkin Cheesecake

Gluten-free Pumpkin Cheese Cake.

Gluten-free Pumpkin Cheese Cake.

Not too long ago a member of my family was diagnosed with a gluten sensitivity.  So for Thanksgiving, I wanted to make a dessert that she particularly likes and could eat.  Pumpkin pie has always been a favorite, so I knew that anything with pumpkin would work out well.  I also needed it to be something that didn’t have a crust.

Remembering a cheesecake recipe that I have made in the past that was crustless,  I devised this recipe for a cheesecake that is crustless, but gives all the flavor of a pumpkin pie.  We all loved it.  So for anyone who needs a gluten-free dessert, this one is very good.  You can also reduce the fat content by using low-fat cream cheese and low-fat sour cream.  It mixes up easily and can be all made in a little over an hour.  Chill until ready to serve.

Oh, soooo good.

Oh, soooo good.

GLUTEN-FREE PUMPKIN CHEESECAKE

Yield:  serves 8

Ingredients:

Looks like someone's making a pumpkin cheesecake!

Looks like someone’s making a pumpkin cheesecake!

  • 2  (8-oz.) packages cream cheese
  • 1 cup sugar
  • 1 cup pumpkin puree
  • 1 tsp. vanilla
  • 1 Tbsp. pumpkin pie spice
  • 4 eggs

Topping:

  • 1 cup sour cream
  • 3 Tbsp. sugar
  • 1/2 tsp. vanilla

Directions:

1.  Preheat oven to 350*F.  Spray or grease a 9-inch deep pie pan, or 10-inch regular pie pan.

2.  In the large bowl of an electric mixer,  put in cream cheese and sugar.  Beat until smooth and thick. Add eggs one at a time beating smooth.  Add vanilla, pumpkin and pumpkin pie spice.  Blend in well.  Pour into prepared pie pan.  I had enough filling for a 9-inch deep dish pie plate plus 3 custard cups.

This makes a lot of filling.  Use a 10" pan or several extra custard cups.

This makes a lot of filling. Use a 10″ pan or several extra custard cups.

3.  Bake at 350*F for 40- 45 minutes.   Test center for doneness.  The cheesecake may develop cracks in the top, but this will be covered by the sour cream topping.

It will puff up as it bakes and may crack like this one did.

It will puff up as it bakes and may crack like this one did.

4.  Remove from oven and allow to cool for about 20 minutes.  While cooling the center will become slightly depressed.

A depression forms in the center as it cools a bit.

A depression forms in the center as it cools a bit.

Meanwhile mix up the topping mixture using a bowl and whisk.  Pour over cheesecake, and bake an additional 10 – 15 minutes.  The topping should fill the depression in the cheesecake, creating a white center with raised edges that are light pumpkin color.  A pretty effect!

Before baking--fill center with sour cream topping.

Before baking–fill center with sour cream topping.

After baking.

After baking.

5.  Cool on a wire rack and then refrigerate until ready to serve.

A light and fluffy texture.

A light and fluffy texture.

Oh, soooo good.

Oh, soooo good.

SOURCE:   a  Carolyn’s Original

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Raspberry Cream Cheese Brownies

This recipe was developed out of boredom with plain ole brownies.  Not that there’s anything wrong with a good brownie!  I’ll never turn away from one especially if served with a dab of ice cream.  But on this particular day I needed to bake something to bring to a pot-luck get-together, and since brownies are always a popular choice, I decided to dress these up  with the addition of a cheesecake swirl using cream cheese and some raspberry jam.  They turned out to be very moist and chewy, and somewhat decadent .

RASPBERRY CREAM-CHEESE BROWNIES

Servings;   16 brownie squares

FILLING INGREDIENTS

  • 1/3 cup sugar
  • 4 0z. 1/3 -less- fat cream cheese, softened
  • 2 teaspoons flour
  • 1/2 teaspoon vanilla
  • 1 large egg

BROWNIE INGREDIENTS

  • cooking spray
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 2/3 cup unsweetened cocoa
  • 1/4 cup butter, melted
  • 1 Tablespoon water
  • 1 teaspoon vanilla
  • 2 eggs
  • 3 Tablespoons raspberry preserves
  1. Preheat oven to 350 degrees.  Spray bottom only of an 8 inch square baking pan.
  2. To prepare filling, place filling ingredients in a medium mixer bowl; beat at medium speed until well blended.  Set aside.
  3. To prepare brownies,  combine flour, baking powder, baking soda and salt in a bowl and whisk together lightly.  Combine sugar, cocoa, melted butter, water, vanilla, and eggs, and stir well with a whisk.  Add the flour mixture, stirring just until moist.
  4. Pour/spread two-thirds of batter into prepared pan.  Pour filling over batter, spreading evenly.  Carefully drop the remaining batter and preserves by spoonfuls over filling;  swirl together using the tip of a knife to marble.
Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out almost clean.  Cool on a wire rack.
 SOURCE:    This is the fusion of two recipes from Better Homes and Gardens The Complete Book of Baking