Posts tagged ‘cheesecake’

November 21, 2010

Gluten -free Pumpkin Cheesecake

This year I am going to my grandparents for Thanksgiving. My grandma has a gluten allergy so I wanted to make something she could also enjoy. Gluten is in so many things so making something is challenging. If you have read an Omnivore’s Dilemma by Michael Pollen you’d know that corn is in things you would never have imagined. Wheat is another item that is in many things we eat. And if it is not specifically included in the food, it could have been processed in a plant that also processes wheat items – thus contamination! Oh the dilemmas of the commercial food industry! (another topic) However, all of that made me extremely conscious of the ingredients and brands I used (and I checked with my grandma on the ingredient list as well, which if you are not a person who is well versed in gluten free cooking, and you are cooking for someone with an allergy do give them your ingredient list with the specific brands you used so they can make sure it is all ok). You can also email the companies and ask about the gluten content of their products.

For this recipe I used my Pumpkin Cheesecake recipe of which the cheesecake filling was already gluten free without alteration. NOTE: some cheesecake recipes call for flour – I never use flour in mine, but that is a gluten no, no (if you didn’t already know). The only thing I had to alter was the crust, I used Trader Joe’s gluten free gingersnaps for this recipe. There are gluten free graham crackers and other cookies out there as well. I use McCormick spices, which I remembered my grandma told me that she contacted McCormick and confirmed no gluten was contained in their spices.  The sound of gingersnaps with the pumpkin sounded very holiday-like and boy was it fantastic. (I substituted half in half for the heavy cream, and Greek yogurt for sour cream. Those substitutions made a slight difference. I realized at the last minute that I didn’t have enough heavy cream and that my sour cream had dip in it instead of sour cream).

CRUST
2 c ground Trader Joes Gluten Free Gingersnaps
2T. brown sugar (or granulated) C&H
5T. melted butter

IN a food processor, process the gingersnaps until they are a fine crumb. Mix in the rest of the ingredients and press into the bottom of a spring form pan or a deep pie dish. Bake @ 375 degrees for 7 minutes or so.

FILLING
3- 8oz. pkgs cream cheese (Philadelphia) (softened)
3/4c granulated sugar (C&H)
1T vanilla (Spice Island)
5 eggs
1/8 cup heavy cream

BEAT cream cheese, sugar and vanilla until combined. Add eggs one at a time and make sure the egg is incorporated well before adding the next egg. Beat in whipping cream.

PUMPKIN MIXTURE
15 oz can pumpkin puree (Libbys)
¼ t. ground ginger (McCormick)
1 ½ t ground cinnamon (McCormick)
¼ t. ground nutmeg (McCormick)
¼ t. ground cloves (McCormick)
1/8 c. sour cream

Whisk the pumpkin mixture together, then fold into cheesecake filling.

BAKE cheesecake at 300-degrees for 1 hour and 5-10 min (or until middle set). I allow the cheesecake to cool in the oven, with the oven off and the door propped open. This helps prevent all those cracks and craters you can get in your cheesecakes when the hot cheesecake hits the cool air outside the oven. I read that slowly cooling a cheesecake can prevent some of that cracking and so far it appears to work for me. Cooking the cheesecake at 300 instead of 325 cooks it slower and more gentle. I have used water baths which makes the cheese cake creamier and without a water bath the cheese cake gets more dry with a crumblier texture – this is all about what you prefer.

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August 5, 2010

Cheesecake Cupcakes

For Kim’s birthday I decided to make cheesecake cupcakes since her favorite is cheesecake.  I have been making cupcakes each month we have birthdays in the office, which helps me develop better baking skills too. So I came up with this genius idea! Ha Ha I know I’m sure there are plenty of cheesecake cupcake recipes out there, but they are NOT all as good! This one got requests for the recipe…so they must be pretty good.

I made three different flavors – chocolate cheesecake, regular, lemon curd…

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Chocolate Cheesecake Cupcakes

2 – 8 oz packages of cream cheese, softened
1c. sugar
1 tsp vanilla
1/4c. sour cream
2 eggs
1/4 cup cocoa powder
1/2 package of crushed Oreos

Heat the oven to 350°

I like to use my food processor to crush the Oreos, they come out more consistently. You can also put them in ziploc bag and pound them or roll over them with a rolling pin, or glass cup.

Mix together the softened cream cheese and sugar until forms a whipped consistency. Add vanilla and sour cream until smooth. Add the eggs, one at a time and incorporate each one well before adding the next. stir in the cocoa powder.

I have found the foil cupcake cups are sturdier and work better for all cheesecake cupcakes. Put foil cups in each muffin tin. Add some crushed Oreos in the bottom of each cup, just enough to cover the bottom. Fill the cups all the way full with cheesecake mixture (unlike regular cupcakes you want to fill these to the top so they are full and you get thicker cupcakes).

Bake the cupcakes for 18 minutes.

Makes 24 cupcakes.

IMG_4375 For decoration I cut an Oreo in half and pressed it in the cupcake. The key is to do this immediately after pulling the cupcakes out of the oven otherwise the cupcakes crack and get messy.

 

Tragedy strikes…

I dropped the whole carton of eggs and an egg broke…but not the one you’d think! The one that broke wasn’t the one that hit the floor, but the one in the egg carton!!! WT….ha ha ha!

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Okay on with the rest of the cupcakes…

Regular and Lemon Curd Cheesecake Cupcakes

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This is the same recipe used for both of these cupcake versions, and just a slightly altered version from the chocolate cupcakes.

2-8oz packages of cream cheese, softened
1c. sugar
1t. vanilla
2T. sour cream
2 eggs
1T lemon zest
1 box vanilla wafers

Heat the oven to 350°

Mix together the softened cream cheese and sugar until forms a whipped consistency. Add vanilla and sour cream and lemon zest until smooth. Add the eggs, one at a time and incorporate each one well before moving on.

Put foil cups in each muffin tin. Add a vanilla wafer to the bottom of each cup. Fill the cups all the way full with cheesecake mixture.

Bake the cupcakes for 18 minutes.

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For lemon cupcakes, just add a dab of your favorite brand lemon curd and spread over the top of the cupcake.

That’s all! It’s that simple and just about that fast too. These are very impressive but simple cupcakes. Let me know what you think!

December 6, 2009

Pumpkin Cheesecake

This is the BEST cheesecake I have ever made. I combined both my own and Gram K’s recipe for plain cheesecake and then added the mixture of pumpkin and spices to it for a beautiful yummy moist cheesecake!

CRUST
1 ½ c ground cookie crumbs (Vanilla wafers)
2T. brown sugar (or granulated)
5T. melted butter
1/2 cup finely chopped pecans or walnuts (optional)

MIX all together and press into the bottom of a spring form pan or a deep pie dish. Bake @ 375 degrees for 7 minutes or so.

FILLING
3- 8oz. pkgs cream cheese (softened)
3/4c granulated sugar
1T van illa
5 eggs
1/8 cup heavy whipping cream
1tsp lemon zest (optional)

BEAT cream cheese, sugar and vanilla until combined. Add eggs one at a time and make sure incorporated. Beat in whipping cream and zest.

Pumpkin Mixture
15 oz can pumpkin puree
¼ t. ground ginger
1 ½ t ground cinnamon
¼ t. ground nutmeg
¼ t. ground cloves
1/8 c. sour cream

Whisk the pumpkin mixture together, then fold into cheesecake filling.

BAKE cheesecake at 300-degrees for 1 hour and 5 min (or until middle set).